Chocolate Chip Bread Pudding

August 17, 2011 § Leave a comment

Mmm... chocolate...

I had never tried bread pudding until about a year ago. There is a restaurant called CRAVE in Sherman Oaks that makes delicious panninis, flavorful salads and irresistible desserts – and it’s open 24 hours. Typically, a nutella and fruit crepe, PB&J cake or red velvet cake would be a shared dessert. It’s really hard for me to pass up anything with peanut butter or nutella involved, but on the incessant recommendation of a friend, I skeptically tried out the bread pudding on one occasion. Subsequently, other desserts at CRAVE do not exist. Their bread pudding is like a warm, gooey, sugary muffin/cinnamon roll/pull apart bread with large doses of chocolate chips strewn throughout.

Several months later, my trips to the Valley decreased but my want of bread pudding did not, so I decided to attempt a recreation. I found a recipe on allrecipes.com, which looked pretty basic and a good place to start. I decided to use King’s Hawaiian Sweet bread and instead of raisins, I added semi-sweet chocolate chips (duh). I discovered, through impatience and guttony, that this is a dish best served cooled- meaning you must resist the temptation to eat it immediately when you pull it out of the oven.  I know, it’s REALLY hard, but sit on your hands for 20-30 minutes and you will be glad you did.

Next time I make this, I am going to try adding in cocoa powder to up the chocolate quotient. Because really, you cannot have too much chocolate.

Chocolate Chip Bread Pudding
Serves One… or 12. Reasonably 8. 

6 slices bread
2 tablespoons butter or margerine, melted
1/2 cup semi-sweet chocolate chips
3 eggs, beaten
1 3/4 cups milk
1/2 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch glass casserole dish. Drizzle melted butter or margarine over bread. Sprinkle in chocolate chips so they are evenly distributed throughout. Don’t be stingy with the chocolate chips.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Let cool for 20-30 minutes, or until thickened.  Serve with whipped cream and (possibly) a drizzle of chocolate or caramel sauce.
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