Saturday, October 15, 2016

Decadent Chocolate Bread Pudding

This bread pudding is divine! It’s also a great way to utilize any leftover French or Italian bread. Serve with whipped cream or vanilla ice cream. To keep the milk from burning and/or scorching and sticking to the bottom of the pan, rinse the pan with cold water (don’t dry it) right before you add the milk.

Yields 8 servings

3 cups milk
5 cups bite-sized pieces French or Italian bread
6 ounces semisweet chocolate chips
1 egg
⅓ cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
¼ teaspoon salt

1.      Preheat oven to 350°F.
2.      In a medium pan over moderate heat, heat milk until warm.
3.      Coat a 2-quart baking pan with cooking spray. Place bread cubes in prepared pan. Distribute chocolate chips over bread cubes. Add warm milk to the bread/chocolate mixture and let the mixture rest for about 15 minutes.
4.      In a medium bowl, combine egg, sugar, vanilla, cinnamon and salt. Whisk until well blended. Pour egg mixture evenly over bread cubes.
5.      Fill a 3-quart baking pan with about ½ inch of water. Carefully set the 2-quart pan into the 3-quart baking pan.
6.      Bake uncovered for 45 minutes. Serve hot from the oven.