Wednesday, February 10, 2010
Cinnamon and Chocolate Bread Pudding
I have been baking lots of bread lately and had a ton of stale bread in my freezer just waiting for me to figure out what to do with it. Finally, I decided upon bread pudding since most of the leftover bread was either challah, french, or a lightly sweet molasses loaf. I'm not a huge fan of raisins in baked goods so I opted for chocolate chips. The results were excellent. The base recipe was adapted from The New Best Recipe Cookbook.
4 cups of bread cut into roughly 1" chunks
1 1/4 cup of milk
1 cup of heavy cream
2 eggs + 1 yolk
1/3 cup sugar
1 Tb vanilla
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup chocolate chips
1 Tb unsalted butter (melted)
1 Tb sugar
1/4 tsp cinnamon
8" x8" or 1.5 quart baking dish, buttered
The first thing you will need to do is cut your bread into roughly 4 cups of 1" cubes.
Butter your baking dish.
Now you're cookin':
Whisk together the eggs and the 1/3 cup sugar in a large mixing bowl.
Add the milk, cream, vanilla, nutmeg, and salt to the egg mixture and whisk to combine.
Stir in 3 cups of bread chunks and stir to coat. The remaining cup of bread chunks will be used to top the bread pudding before baking.
Let sit for 20 minutes.
Preheat your oven to 325 degrees F and butter your baking dish.
Mix together 1 Tb sugar and 1/2 tsp cinnamon and set aside.
Melt 1 Tb butter.
Stir 2/3 cup chocolate chips in with bread mixture.
Pour bread mixture into prepared baking dish.
Place reserved bread chunks on top of the bread mixture and brush the exposed sides with melted butter.
Sprinkle cinnamon-sugar mixture evenly over the bread pudding.
Bake for 50-60 minutes. Once removed from the oven let bread pudding sit for another 45 minutes to set up.