Name: Chocolate Bread Pudding by Curtis Stone
Prep time: 10 h 25 min
Cook time: 50 min
Yield: 8
Ingredients: 4 Cups - a2 Milk® Whole; 1 1/4 Cups - Packed light brown sugar; 5 - Large Eggs; 1 1/2 teaspoons - Pure vanilla extract; 8 ounces - Semisweet chocolate, coarsely chopped; 1 tablespoon - Granulated sugar; 1 pound - Day-old French or Italian bread, cut into 1-inch cubes (about 12 cups)

Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Outside his restaurants, Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo) and the Emmy-nominated Top Chef Junior, an extension of the NBC Top Chef franchise. A New York Times bestselling author, Curtis has authored six cookbooks including his most recent, Good Food, Good Life.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Milky panna cotta with summer fruit by Curtis Stone

Bread pudding with orange marmalade and whisky currants

In a large bowl, whisk a2 Milk® Whole, brown sugar, eggs, and vanilla together. Add bread and gently stir to coat well. Set aside for about 20 minutes to allow bread to soften and soak up some of egg mixture.

Position a rack in center of oven and preheat oven to 350°F. 

Fold chocolate into bread mixture. Transfer to 13 × 9 × 2-inch baking dish and sprinkle with granulated sugar. Bake for 50 minutes, or until pudding puffs and is golden brown on top but still moist inside. Cool slightly before serving.

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