Ingredients
Equipment
Method
- Start by placing an oven rack in the center of the oven and preheating it to 350°F. This step is crucial for even cooking, ensuring your pudding bakes perfectly.
- In a small bowl, melt 4 tablespoons of butter in the microwave. Once it's melted, brush the butter onto one side of each slice of bread. This will create a lovely, crispy layer on top.
- Arrange the bread, buttered-side-up, on a large baking sheet and bake for 10 to 15 minutes, or until lightly toasted. Keep an eye on it; you want it golden, not burnt!
- While the bread is toasting, take your strawberries and place them in a bowl. Sprinkle with 2 tablespoons of sugar, gently tossing to coat. This will help release their juices and intensify their sweetness.
- Once the bread is toasted, reduce the oven temperature to 325°F. Prepare a large roasting pan by placing it in the middle rack, half-filled with hot water to create a water bath.
- Trim the crusts off your toasted bread, then cut each slice diagonally into halves, creating triangles. This shape will help in layering the pudding.
- Grease a 9x12-inch glass baking dish with the remaining tablespoon of butter. Line the sides of the dish with the pieces of bread, points up, and fill the bottom with more slices, creating a snug fit.
- Scatter the prepared strawberries over the bread and between the slices, followed by half of the chocolate chips. This layering will make every bite a delightful surprise.
- In a large saucepan, heat the half-and-half and the remaining cup of sugar over moderate heat, stirring until the sugar dissolves and the mixture is hot but not boiling. This step is critical to ensure a smooth custard.
- In a separate medium bowl, whisk together the egg yolks and whole eggs until blended. Add in the vanilla. Gradually whisk in the hot half-and-half mixture, pouring in just a little at a time to prevent cooking the eggs.
- Once combined, pour the custard through a fine sieve into the baking dish, ensuring a smooth mixture. Sprinkle the remaining chocolate chips on top for extra chocolatey goodness.
- Set the baking dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set. The top should be lightly golden and slightly puffed.
- Once done, carefully remove the dish from the water bath and let it cool slightly. You can serve it warm, at room temperature, or chilled. Each way has its own charm!
Notes
When storing leftovers, cover them with plastic wrap and keep them in the fridge for up to three days. If you have extra, you can freeze it for up to two months.