Cast Iron Chocolate-Hazelnut Bread Pudding

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A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES12

TIME2 hours, plus 30 minutes cooling

Cast Iron Chocolate-Hazelnut Bread Pudding
Cook It In Cast Iron

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

Adding rich chocolate flavor to a traditional bread pudding sounds like a winning proposition, but the reality isn't always so great. It's not as simple as just adding cocoa powder or melted chocolate to an existing recipe; that will give y... Read More

GATHER YOUR INGREDIENTS

1

INSTRUCTIONS

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread challah evenly in 2 rimmed baking sheets and bake, stirring occasionally, until golden and crisp, about 25 minutes. Transfer bread to 12-inch cast-iron skillet and let cool slightly.

2

Increase oven temperature to 325 degrees. Stir chocolate chips into cooled bread. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together until well combined, then pour mixture evenly over bread. Gently press on top of bread to help it soak up cream mixture. Combine brown sugar and remaining 1 tablespoon granulated sugar in bowl, then sprinkle over top of bread mixture.

3

Transfer skillet to oven and bake until pudding is just set and surface is slightly crisp, 45 to 55 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cool for 30 minutes. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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