Breaking Bread

I’ve never been a huge fan of bread pudding. In recent years, though, I’ve been introduced to flavors that don’t include bourbon or raisins. They’re much more my taste. 
I had a crusty loaf of bread that needed using earlier this week, so I decided to try my hand at my own bread pudding. I cubed the loaf and spread the bread out in a 9″ x 13″ pan. 
Chopped and Diced
I poured a half cup of milk evenly over the bread and let it soak for about 30 minutes. Next, I mixed milk, eggs, sugar, and cinnamon with a whisk until well blended. 
Milk Mix
To make it a little more my style, I sprinkled chocolate chips over the bread cubes and poured the milk mixture evenly over the entire pan. 
In an attempt to try to avoid chocolate chip croutons, I used a flat wooden spoon to help all the bread pieces get covered by the milk. I left the bread to act as a sponge for another fifteen minutes or so before baking for about forty-five minutes. 
The top got a little crispier than I would have liked, but the flavor was good. Next time, I’ll definitely make some homemade whipped cream to accompany it. 

You will need: 
Stale bread
1/2 cup milk and 2 cups milk 
2 eggs
1/2 cup sugar
1 cup semi-sweet chocolate chips 
Cinnamon (to taste)
  • Preheat oven to 350 degrees
  • Tear or cut bread into small pieces and place in a 9″ x 13″ baking dish 
  • Evenly pour the 1/2 cup milk over the bread 
  • Set aside; let soak for about 30 minutes
  • Mix 2 cups milk, eggs, sugar, and cinnamon with a whisk until well blended 
  • Sprinkle chocolate chips over bread 
  • Pour milk mixture over bread 
  • Stir or “squish” bread so the milk is able to saturate all the bread 
  • Let sit for 15 minutes 
  • Bake for 45 minutes 
  • Serve warm with whipped cream or ice cream

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