If you like Thai iced coffee, you're going to LOVE this indulgent bread pudding. It has all the flavors of the sweet condensed milk–infused drink...and a bit of chocolate, which makes everything better. The best breads to use are challah or brioche, which are rich and decadent. Stale bread soaks up the custard better, but if you have a fresh loaf, just let it dry out in the oven at 300°F for about 30 minutes to get "stale" faster. To really seal the deal, pair with a tall glass of Thai iced coffee—and get your entire to-do list done before the caffeine-and-sugar-rush crash.
2 tablespoons melted butter, plus more for brushing the baking dish
1 large (preferably day-old) challah or brioche (1 pound), torn or cut into 2-inch pieces
½ cup milk chocolate chips, discs, or chopped chocolate bar
1 (14-ounce) can sweetened condensed milk
1 ½ cups unsweetened cold brew coffee
¾ cup half and half
¼ cup light brown sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla
½ teaspoon fine sea salt
This coffee will spice up your morning.
Nostalgic, perfectly sweet, and easy!
Creamy, soft, milky, sweet... the perfect cozy dessert!