Getting Saucy: Chocolate Bread Pudding (serves 6-8)
This week’s recipe is bread pudding. Bread pudding is perfect for getting rid of any stale bread, aging milk and leftover eggs you might have forgotten about. I like to add whatever chocolate I have on hand, too. I like a good dark chocolate, but I’ve used plain Hershey’s and it was still delicious. As one of the easiest desserts to make, bread pudding is great for a big group of people on a Sunday night.
1 tablespoon of butter
6-8 slices of bread (any bread will work)
1 bar of chocolate, chopped
2 cups of milk
1/2-1 cup sugar (depending on how sweet you like it)
1 teaspoon cinnamon
1 teaspoon instant coffee
1 teaspoon vanilla extract
1/2 teaspoon cayenne pepper (optional)
Preheat the oven to 350 F.
Rub the butter onto a 9-by-9 inch pan. Make sure the pan is completely coated.
Slice the bread into 1-inch pieces and layer them into the pan. Rip the bread as needed to make it all fit. Layer the chocolate in with the bread.
In a large bowl, add the eggs, milk, sugar, cinnamon, coffee, vanilla extract and cayenne pepper. Mix with a whisk until fully combined.
Pour the mixture over the bread and let it soak in.
Bake for 45 minutes, or until browned and crispy to the touch.
Serve with maple syrup or whipped cream.