Sunday, April 18, 2010

Eggs and Cream: Part 2

Remember when I made my french toast and had some leftover egg and cream mixture??? Well I used the extra stuff to make an individual bread pudding. I filled a ramekin up with small pieces of challah, which was also leftover, and sprinkled some mini chocolate chips that I had in the freezer throughout. I poured the egg mixture over the challah and let it soak up overnight.
Now it's morning and I'm super excited to see if this actually will taste like chocolate chip bread pudding! Before baking the bread pudding sprinkle some sugar on the top. Heat the oven to 350 degrees and bake the bread pudding for about 30-45 minutes until the top is golden brown.
I probably will want to pour some syrup over my bread pudding before digging my fork into it so that it's more on the sweet side! I suggest if you want to make a large bread pudding you can follow the recipe below that I got from Epicurious and adapted it to my liking.
French Toast Bread Pudding
  • 12 ounces challah or other egg bread with crust, torn into 3/4-inch pieces
  • 7 large eggs
  • 2 1/2 cups skim milk
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 vanilla bean split down the center with seeds scraped out
  • 3/4 teaspoon freshly grated whole nutmeg
  • 1/2 cup chocolate chips
  • Warm maple syrup (for serving)

Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 6 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Sprinkle chocolate chips on top of bread. Cover with foil and chill overnight.

Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.

Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup. Enjoy!


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