Cinnamon and Chocolate Bread Pudding
Nothing says fall quite like bread pudding, and this bread pudding filled with cinnamon and chocolate will leave you wanting more and more and…well you get the picture. It’s a good thing this bread pudding is ridiculously easy to make because you will likely be making it more than once this season. I have always liked bread pudding, but it has never been one of my favorite desserts until I added chocolate. I will eat pretty much anything if it is chocolate, or has chocolate in it and bread pudding is SO much better with chocolate. Yes, there are also hints of cinnamon in there as well if you are into that sort of thing, plus an option to kick up the cinnamon a notch. To be honest, my tongue forgets there is cinnamon in each bite because it is to busy hunting down the chocolate like a mercenary seeking its target for that chocolate payday!
It swells a lot while cooking but it will sink back down after it has cooled so do not be alarmed.
Ingredients: Serves 4-6
cinnamon bread (6 slices), day old and buttered
1/2 cup semi-sweet chocolate chips
1 1/2 cups milk (whole milk if you have it)
1/2 cup granulated sugar
1 tsp. vanilla extract
dash of salt
(1/2 tsp. cinnamon ONLY IF you love cinnamon and want more than what is in the cinnabon bread. We don’t add it, but it is an option for extreme cinnamon lovers.)
The day before you plan on making this, you must pull out six slices of the cinnamon bread and allow them to harden (or get stale). If you forget to do this you can toast them in the toaster oven until they are light brown and hard but not burned.
Preheat the oven to 350 degrees F.
After the bread is stale, butter both sides and then cut into cubes (roughly 1/2″ – 1″ cubes). Put half of the bread cubes into a prepared 8 1/2″ x 4 1/2″ loaf pan. Sprinkle half of the semi-sweet chocolate chips over the bread cubes in the dish. Put the second half of the bread cubes in the dish and sprinkle the remaining chocolate chips over the top.
Whisk together milk, eggs, sugar, vanilla, and salt (and cinnamon if you opted for extra cinnamon) until well blended. Pour the mixture over the bread pudding as evenly as possible.
Your bread should not be swimming in the milk mixture. Pieces of the bread cubes should still be sticking out of the top of the milk mixture. You do not need to use all of the milk mixture if it appears that it will flood the bread. Look at the pictures above for reference.
Put the bread pudding in the oven for approximately 60 minutes or until a knife inserted into the middle comes out mostly clean. A bread pudding should still be a bit gooey in the middle but not liquid.
Allow to cool a bit before serving.
Note: Don’t be alarmed when you open the oven and the pudding is swollen and huge. After allowing to cool, it will sink back down.
Tell me what you think! Would you make any modifications or is it perfect as is?