Chocolate Chip Bread Pudding

I’ve never been a huge fan of bread pudding, but this one looked interesting enough to try.  The chocolate chips didn’t hurt too much either. 🙂

This recipe is from Nigella Kitchen.

Substitutions made, noted below.

choc chip Collage

Chocolate Chip Bread Pudding

9 oz stale bread, cut into 1′ cubes (approx 5 1/2c of cubes) – I used the 2nd loaf of the Portuguese Sweet Bread
1/2 c bittersweet chocolate chips – I used dark choc chips
3 eggs
3 tblsp light brown sugar
2 tblsp dark rum – I didn’t have any rum, so I used vanilla extract
1/2 c heavy cream
2 c whole milk – I used 2%
4 tsp turbinado sugar
1 ovenproof dish, approx 9′ diameter x 2 1/2′ deep (approx 1 1/2 quart capacity)

Preheat oven to 325 degrees.  Grease a round pie dish lightly with butter.  Tip in the stale bread cubes; if your bread isn’t stale, then leave sliced to dry first, for awhile, on a wire rack before cubing and using.

Toss in the chocolate chips to spread evenly among the bread cubes.

Whisk together the eggs, light brown sugar, rum, heavy cream and milk.  Pour this mixture over the bread and press the cubes down to coat them in the liquid.

Leave all to soak for 20 minutes, then sprinkle with the turbinado sugar and put straight into the oven for 40-50 minutes.  If your oven browns unevenly, turn the dish around halfway through cooking.

Let the dish stand for awhile before serving – if you can.  The smell as it bakes is almost overwhelming, and it can be hard to wait once it is out of the oven.

Make Ahead Note: Assemble bread pudding 1 day ahead, but don’t sprinkle with the turbinado sugar.  Cover and keep in the refrigerator.  Remove from the refrigerator and leave at room temperature for 15 minutes, then sprinkle with the turbinado sugar and bake as directed in recipe.

choc chip bread pudding 3

cartoon-strawberry-9Nigella is quickly becoming one of my favorite celebrity chefs.  I’m itching to get my hand on every book she’s written and work my way through each one.  This came out of the oven perfectly crispy and gooey and yummy.  Using the sweet bread, I should have used orange extract instead of the vanilla.  Using a sourdough or french bread, the vanilla or rum would be perfect.


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