Tag Archives: bread pudding

On a Cold Night…a Comforting Dessert-Chocolate Chip Bread Pudding

On these chilly nights, you need to stay warm. Sure, you can crank up the heat, or add put on another layer of sweaters, or even be buried by a stack of blankets. However, there are more appealing options out there. You could sip a glass of wine (or two), cuddle with a warm certain someone, or maybe even cradle a warm dessert in your hands. You know the kind of dessert I’m thinking about…something sweet and gooey and delicious to warm your body, and your soul. I know, it may be rationalization, but I think it’s the perfect way to get through winter!

custardOne of my favorite rich, warm desserts is bread pudding. I know, I know, some people would disagree and say it’s plain or unappealing. I ran into the same issue last Christmas Eve when I had my family over for dinner. My brother and sister both anxiously asked what was for dessert. When I told them it was chocolate chip bread pudding…well…let’s just say the excitement was gone! However, one bite, and they were hooked.

breadBack in June, I wrote about a banana’s foster bread pudding I made for Father’s Day breakfast, that was delicious by the way. This is a similar recipe, just some minor tweaks to bring out the chocolate chip flavor.

For this recipe, I once again used my favorite bread for bread pudding, challah bread, but you can use whatever you have on hand. Just make sure it’s something substantial so it doesn’t all fall apart in the custard. You’ll need about 1/2 a 15 oz loaf of challah bread, so about 7 or 8 oz.  Cut the bread into 1 inch cubes, and set them aside.

absorbingNext, make the custard.  Whisk 3 eggs with 1 cup heavy cream and 1 cup brown sugar until well combined. Add a pinch of salt and 1 teaspoon vanilla extract.  Stir in the bread cubes, and let this mixture sit for about a half hour so the bread can absorb the custard.  After that time, stir in 1/2 cup chocolate chips. Pour the mixture into a greased 8″x8″ baking dish and bake at 350 degrees for about 35-40 minutes, until nicely browned and set.

with chipsNow, of course I can’t just leave it there. I have to add more deliciousness! To top off this wonderful bread pudding, I make a warm chocolate sauce and fresh whipped cream. The chocolate sauce is easy, and my go to recipe. You can find it on my post about Martha Stewart’s coconut crunch cake. And you can find my whipped cream recipe on my post about making strawberry shortcake.

I should also probably apologize, I know many of you are trying to watch what you eat in January, and I’m probably not helping. If you’re looking for something healthy, keep looking. But if you’re looking for something scrumptious, you’ve come to the right place!done

A Delicious Breakfast or Dessert…Bananas Foster Bread Pudding!

20140615_103347I hope everyone had a great Father’s Day on Sunday.  The weather was absolutely perfect here, and it was a great day.  I invited my mom and dad over for brunch, and like I did for Mother’s Day, I tried to incorporate foods that my dad really likes.  Probably close to the top of his favorite list are bananas.  Normally, if we were having dinner together, I would make a banana cream pie, however, it was brunch, so I decided pie would be a little too decadent.  Instead, I experimented with Bananas Foster Bread Pudding.

I’ll admit, this started out as a french toast20140615_091701 recipe, but I really didn’t feel like standing over the stove grilling all of those pieces of french toast.  Instead, I wanted to make it a casserole that I could simply throw in the oven.  So…what started out as a baked french toast quickly became a bread pudding.  I guess we could have just had pie at brunch…oh well!

First and foremost, the bread.  My favorite bread to use for bread pudding, and french toast for that matter, is challah bread.  It’s dense 20140615_092103and eggy and just delicious.  My local Wegman’s carries a great one, which I find to be really good.  For this recipe, I used about 1/2 a 15 oz loaf of challah bread, so about 7 or 8 oz.  Cut the bread into about 1 inch cubes, and set them aside.

Next, make the custard.  Whisk 3 eggs with 1 cup heavy cream and 1/2 cup brown sugar until well combined.  Add a pinch of salt and 1 teaspoon vanilla extract.  Stir in the bread cubes and 1/4 cup chopped pecans.  Let this mixture sit for about a half hour so the 20140615_092854bread can absorb the custard.  After that time, pour the mixture into a greased 8″x8″ baking dish and bake at 350 degrees for about 35-40 minutes, until nicely browned and set.

Meanwhile, make the topping.  Melt 1/2 cup butter in a skillet over medium heat.  Add 1/2 cup brown sugar and stir until well combined, then add 1/2 cup dark rum.  Be careful when you add the rum, as the sauce will boil up as the alcohol cooks out.  Once the sauce is smooth, add 3 ripe bananas, sliced, 20140615_104828and 1/4 cup chopped pecans.  Cook for a few minutes to warm the bananas.

Once the bread pudding is cooked, remove from the oven and spoon the bananas all over the top.  Pour about half of the sauce over the bread pudding also.  You can serve the leftover sauce on the side.

This definitely made a rich brunch entry, but it worked well with the crab quiche and arugula salad with peaches and blueberries.  It was almost like a dessert, well, ok, it totally WAS dessert, and would be perfect after dinner too!20140615_110139