Remember that chocolate bread from Friday’s post? Well, I just couldn’t resist turning it into bread pudding!! Besides, I think M had enough of that rich chocolate bread. 😉 So, bread pudding it was! And besides, David did mention chocolate bread pudding…. Anyways, I used my go-to bread pudding recipe and it worked out perfectly! So, you can either use your leftover chocolate bread or regular, leftover white bread. Chocolate-y, creamy and oh-so delicious! D loved it! She never had bread pudding before and I’m so glad a chocolate version was her first! 🙂 Though, now she might be spoiled and might never appreciate normal bread pudding again. Shucks….Anyways, enjoy!
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.