I love to eat bread pudding. Usually I have it for dessert at Rode’s, one of our local restaurants, where they serve it with a vanilla sauce and I top it with vanilla ice cream (of course!) It’s so good!
On a recent trip to NYC I bought a loaf of Rustic Classico Orange specialty bread at Eataly. Although it was delicious toasted with a little butter on it, it ended up being a little too sweet for sandwiches, so I decided to make a breakfast bread pudding with the day-old leftover bread. I thought that chocolate would really complement the orange bits in the bread so decided to add chocolate chips in between the bread-cube layers. It ended up terrific! This is great for a weekend breakfast or brunch. It can be prepared the night before and baked in the oven first thing in the morning.
Chocolate Chip Breakfast Bread Pudding
4 cups cubed Rustic Classico Orange bread (or Challah or your favorite)
1 cup chocolate chips
1 1/4 cups 1% milk
2 tablespoons sugar
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon sugar (for topping)
Grease a baking dish with a little butter or margarine. Layer in half of the bread cubes. Sprinkle with chocolate chips. In a bowl, whisk together the eggs, milk, 2 tablespoons sugar and brown sugar, vanilla and salt until frothy. Pour over bread cubes. Layer in the remaining bread cubes and press into eggs mixture until all bread cubes are soaked.
Cover with plastic wrap and refrigerate at least one hour or overnight. To Bake: Heat oven to 350 °F. Remove plastic wrap and place baking dish on a baking sheet (in case of overflow). Sprinkle with remaining sugar. Bake 45 minutes. Check bread pudding, if the top is becoming too brown cover lightly with aluminum foil. Continue to bake 10 minutes until custard has set and bread pudding has become puffy. Remove from oven and allow to rest for 10 minutes. Serves 4-6.
Great served with maple syrup and or Confectioner’s sugar.