To use leftover bread, I often make French toast or croutons. This week, I had a little more stale bread than usual, so I decided to make some bread pudding. Bread pudding is a fairly compact and moist dessert, made from leftover (or brioche) bread. The bread is mixed with eggs, sugar, butter, and milk, then baked. I decided to revisit my grandmother's classic bread pudding recipe by replacing the traditional raisins with chocolate chips.
Servings: 10 servings
- 4 cups stale bread cut into 1-inch pieces
- ½ cup chocolate chips
- 4 eggs
- 1 pinch salt
- ¼ cup butter melted
- ½ cup white sugar (organic for vegan-friendly)
- 1 tsp vanilla extract
- 4 cups hot milk
- ½ tsp nutmeg
- Garnish Optional
- Whipped Cream
- Fresh Berries
- Preheat oven to 350°F.
- Place the bread in a buttered 8 x 10 inch baking dish, or in individual ramequins.
- Add the chocolate chips.
- Whisk the eggs, then add salt, melted butter, sugar, and vanilla. Add warm milk gradually, to avoid cooking the eggs.
- Pour egg mixture over the bread. Sprinkle with nutmeg to taste.
- Bake until center is set, about 45 to 60 minutes.
Calories: 414kcalCarbohydrates: 66gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 78mgSodium: 571mgPotassium: 335mgFiber: 4gSugar: 24gVitamin A: 265IUVitamin C: 1mgCalcium: 258mgIron: 4mg
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