Chocolate bread pudding

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. šŸ˜‰ 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! šŸ™‚ Though, now she might be spoiled and might never appreciate normal bread pudding again. Shucks….Anyways, enjoy!

Mmmm. It smelled amazing, too!


What you need:
6 slices day-old bread
2 tablespoonsĀ butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup whiteĀ sugar
1 teaspoon groundĀ cinnamon
1 teaspoon vanilla extract

What to do:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. 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.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

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