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.
