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Saturday, September 07, 2013

Sweet Treats Saturday: Chocolate Bread Pudding

We had family over this past weekend. Ian's grandpa and auntie got to hang out with him. They hadn't seen him since he was six weeks old. Now at almost six months, they were amazed by how big he was and how much more 'aware' and engaged he could be.

We are hoping to see them more now that we're on the same coast, but in the meantime, we had to show them some of the sites around our new home.  We took them to the local farmer's market which is attended by the most incredible French bakery, La Farm.  We picked up a loaf of their fresh bread to last us through the weekend.  Unfortunately for them, they didn't get to finish the loaf as we were out and about so often that whenever we got home, we would be stuffed with things like Carolina BBQ, or other local treats. Fortunately for me, I was left with a day old, crusty bread. I knew exactly what to make with it.

Gooey bread pudding

Chocolate Bread Pudding
Recipe modified from Allrecipes.com
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1 loaf crusty french bread, day old
4 eggs
4 c milk (whole is preferred but I use 1% because I have it in the house)
1/4 c (half a stick) butter, melted and cooled
1 tbsp vanilla
1/4 c cocoa powder
2 c sugar
1 1/2 tbsp cinnamon
1 tsp nutmeg
2 c semi-sweet chocolate chips
Optional: 1 c raisins (I hate raisins in my baked goods so I omitted this)

1. Cut bread into cubes. Set aside.
2. In a large bowl, combine the eggs, milk, butter, and vanilla.
3. In a small bowl, combine the cocoa powder, sugar, cinnamon, and nutmeg.  Mix and then add to the large bowl of liquids.  Stir until combined then add bread to bowl.  Press down so the majority is covered.  Refrigerate for 30-60 minutes so liquid mixture will absorb into bread.

4. Preheat oven to 350 degrees F.
5. Pour bread mixture into a greased 9x13 baking dish.  Bake for approx 1 hour, until bread pudding looks set.
6. Let cool slightly before serving. Best served warm.

Fresh from the oven

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