Chocolate Chip Bread Pudding

I love bread. It may be one of the most excellent things ever created in all the universe. Tearing off a hunk of bread, slathering it with salted butter, putting it in your mouth, closing your eyes and chewing slowly. . . It’s a beautiful moment. Bread is a wonderful thing, and should never be wasted.

I love recipes that can use up stale bread, and chocolate chip bread pudding is one of my favorites. I used sourdough bread this time, but you should use up whatever you have hanging around. If you’re bread isn’t stale yet, break it up into chunks and spread it out on a baking sheet for a while. The bread then gets soaked in a sweet custard mixture, baked until puffy and golden, and consumed warm with choirs of angels in the background.

My husband doesn’t like bread pudding, and I think he’s completely insane. It’s sweet and chewy and infinitely adaptable. This one is made with chocolate chips, but you can take it in nearly any direction. I’ve made a tropical version, and savoury bread pudding is pretty awesome, also. Not as good as chocolate, though.  It’s really a shame that I’ll have to eat all this by myself.

If you’ve never met a bread basket you didn’t love, you should definitely make this bread pudding for your next dessert. The smell alone is enough to drive you crazy. It’s gonna be awesome!

Chocolate Chip Bread Pudding

2014-04-14 22:39:34

Serves 6

Puffy, chewy, sweet, and chocolaty bread pudding makes me outrageously happy.

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Prep Time

15 min

Cook Time

40 min

Prep Time

15 min

Cook Time

40 min

Ingredients

1. 250 grams of stale bread, cut or torn into chunks
2. 100 grams chocolate chips
3. 3 eggs
4. 40 grams (1/4 cup) brown sugar
5. 2 tablespoon Kahlua
6. 125 ml (1/2 cup) heavy cream
7. 500 ml (2 cups) whole milk

Instructions

1. Preheat oven to 350 and lightly spray a 9-inch pie pan with non-stick spray. I'd choose a deeper pie pan if the option is available.
2. Put your stale bread chunks in the pie pan and sprinkle the chocolate chips over the top.
3. In a small mixing bowl, whisk together eggs, brown sugar, Kahlua, heavy cream, and whole milk. Pour this mixture over the bread and press the bread down to help it absorb the liquid. Leave this to soak for about 20 minutes.
4. Bake bread pudding for about 40 minutes or until just set. Allow to cool for a few minutes so you don't burn yourself. It will be nearly impossible to resist.
5. You can cover this and keep it in the fridge for a few days. I suggest warming it in the microwave for about a minute before serving.

Adapted from Kitchen by Nigella Lawson

Adapted from Kitchen by Nigella Lawson

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