Chocolate Chip Bread Pudding

It is definitely bread pudding season.

Making a big batch of bread pudding for a group event means you get to have your fill while giving the rest to your friends.  A little bit of indulgence is a lot better than a pan full of indulgence!

I love this bread pudding recipe from Giada De Laurentiis.  She likes to use Panettone, which you see around Christmas.  It looks like this:

I usually use it because I love the slightly sweet bread and the chocolate chips.  This year, I just ran down to Albertson's and bought some of that fresh-baked bread that they guarantee to be hot on your way home from work.  I grabbed a couple since this was my first time going that route but it turns out one is plenty. 

Start cutting the bread into roughly 1 inch cubes.  You'll also want to preheat the oven to 350 degrees.

 

Add in a handful of chocolate chips and repeat the bread and chips for a second layer. 

 

Your casserole dish should be slightly overflowing, which is okay because you're about to smush it down!

To make the custard you'll need:
-8 eggs
-1 1/2 cups whipping cream (*I used half and half.)
-2 1/2 cups whole milk (*I used skim milk.  Don't tell Giada!)
-1 1/4 cups sugar

Whisk those ingredients together:

and pour the mixture all over the bread cubes.  Spilling part of it down your cabinets and onto the floor is an optional step that I would not recommend, not that I did that or anything...

Use both of your (clean, jewelry-free) hands and press down the bread cubes.  You want each cube to have the chance to be submerged in the custard mixture.  They won't stay under but they will remain wet.  Let the wet bread cubes sit for at least 30 minutes or cover it and pop it into the fridge for a couple of hours.  (I made mine at 1:30 and put it into the oven at 4:00 for an event at 5.) 

When it's time to bake it you'll bake it--uncovered--for 45 minutes.  You're looking for the top to bounce back a little when you press it.  The recipe describes it as "the pudding puffs and is set in the center."  Let it cool just enough so it doesn't burn your mouth.  It's best served warm!

It's also best served with:

Cinnamon syrup!

I make this while the dish is baking.  I think it's best when you put it into a little measuring cup with a spout and let people drizzle it onto their own piece of bread pudding. 

Here's what you'll need:
-1 cup of water
-1 cup of brown sugar, packed
-2 tablespoons of whipping cream (*I subbed mocha flavored coffee creamer left over from the holiday festivities because I was NOT going back to the store!)
-1 teaspoon ground cinnamon

Cook the water and sugar over high heat on the stove, stirring so the sugar will dissolve. 

Once it gets to boiling cook it for 10 minutes, then remove it from the heat.  Whisk in the cream(er) and cinnamon and let it cool.  You'll want to heat it up a little before you serve it with the pudding. 

Sooooo good!

Adi