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.
- 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.