Chocolate Chip Bread Pudding

1  French loaf - 2 days old
1 1/2 sticks unsalted butter - melted

Custard:
3  cups buttermilk (or half-and-half)
4  large eggs
1/2  cup granulated sugar
1  tsp. vanilla extract (or Buttery Sweet Dough Flavor*)
1/2  tsp. Espresso Powder*
1  cup chocolate chips (semi-sweet or dark chocolate)

Preheat oven to 350 degrees F. Slice bread into 3/4" slices, brush melted butter on both sides of bread (I use a jelly roll pan)

To make custard, beat together buttermilk, eggs, sugar, flavoring, and espresso powder at medium speed until well blended.

Pour some custard into an UNgreased 2-quart baking dish (enough to cover bottom about 1/2 inch). Sprinkle some chips over custard. Arrange bread slices in dish all around bottom, overlapping as necessary. Pour remaining custard over bread; sprinkle the rest of the chocolate chips over mixture. Push down bread carefully so that all of it is soaked in custard.

Bake bread pudding until golden on top, 50 - 60 minutes. Transfer dish to a wire rack to cool. Dust with confectioners sugar, if desired.
*These items may be purchase from King Arthur Flour Company


can be made with blueberries instead of chocolate chips when in season. Just leave out espresso powder; use vanilla and not Buttery Sweet Dough Flavor.

retweet post
pin post
shared on facebook 

shared at
facebook linkup --- avn tweet --- 3/14 --- done
friday favorite