When it comes to dessert, I’m not picky. At all. I generally don’t meet a dessert I don’t like/won’t eat at least some of, and as you might guess by the name of this blog, sweets are part of my daily diet. With that being said, certain desserts rank more highly on my list than others, with the top spots going to cake, macarons, creme brulee, cannoli…and bread pudding (short “top” list, I know). My mom has made bread pudding since I was young and I always forget how simple it is to whip up on my own.
I was home sick one day last weekend and had a bread pudding craving. Normally, I just have to get over it but this time, I was lucky enough to have a stale loaf of French bread that was on the verge of going straight into the garbage. It’s always a little weird to think that stale/day old bread is what makes the best kind of bread pudding, but once you get past that you’ll realize how often you’ll be able to make this easy dessert with ingredients you likely already have on hand. What’s even better is that the whole prep process only takes about 15 minutes, so it’s the perfect snack time sugar craving or dessert when you need to whip up something last minute for some guests. Many people make it with raisins, but we only had chocolate chips on hand– you can also put in bananas, berries, walnuts, coconut…whatever, really. I don’t discriminate! Anyone else have a favorite version?
Chocolate Chip Bread Pudding
Makes one 8-inch square pan
Adapted from: All Recipes Bread Pudding II Recipe
– approximately 6 slices day old bread (I used approximately half a loaf of stale French bread)
– 2 tablespoons butter, melted (or margarine)
– 1/2 cup chocolate chips
– 4 eggs, beaten
– 2 cups milk (I used skim)
– 3/4 cups white sugar
– 1 teaspoon ground cinnamon
– 1 teaspoon vanilla extract
Preheat oven to 350°F. Break bread into small pieces and arrange in 8 inch square baking pan. Drizzle melted butter over bread and sprinkle with chocolate chips.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat contents until well mixed. Pour over bread and lightly push down bread with fork until bread is covered, soaking up the egg mixture.
Bake for 50 minutes, or until the top springs back when lightly tapped. It will look bubbly and slightly uncooked, but is ready when cooled.