A bread pudding in the middle of summer, what are we crazy? Well, yes. But here’s the back story. I had a girls’ night and a friend brought two bags of baguette slices. At the end of the evening we still had a bag, about a pound, left. The next night Greg and I had mini open-faced sandwiches. Another night, we had bruschetta and still it looked like we’d hardly made a dent in the bag. So I threw together a bread pudding. Pretty smart, huh? The only downside was I’d also pulled together the ingredients for those nice ricotta fritters, saving the actual
work frying for Greg.
When I opened the cabinet to pull out bread crumbs I realized we were out. Greg had to make a detour to the grocery store to BUY bread crumbs, something we have probably only done twice since they’re so easy to make. Too bad we didn’t have some stale bread lying around for me to make something we actually needed, like, say bread crumbs. Oh well, the pudding was delicious.
Chocolate Bread Pudding
- 1/2 pound baguette slices, cut into 1/2 to 1 inch pieces
- 2 tbsp unsalted butter, melted
- 2/4 cup sugar
- 1/2 teaspoon of cinnamon
- 3 large eggs, beaten
- 1 1/2 cups milk
- 1 tbsp bourbon
- roughly 2 ounces chopped dark chocolate (you can use half a 4.25 ounce bar)
- 1/2 cup chopped pecans
Preheat the oven to 350 degrees. Grease a baking sheet and place the cubed bread on it. Cook for about 1-20 minutes until toasted, stirring occasionally. Remove once golden and dry.
In a medium bowl, whisk eggs, milk, butter, bourbon, cinnamon and sugar. In a large bowl, pour the milk mixture over the bread and allow to sit for about 10 minutes to allow them to soak up everything. Stir in the chocolate and pecans.
Pour mix into a greased 1 1/2-quart casserole dish. Bake at 350 degrees for 50 minutes to an hour, until the pudding is set and the top is golden. Remove from oven and let cool for about 5-10 minutes. Dust with powdered sugar, if desired, and serve.