If you have been following my blog you would know that this is not my first bread pudding recipe. I am obsessed with bread pudding I know. My mom never made bread pudding while in the Philippines because very rarely we have leftover bread to begin with. If you live with a family of 7 then you know what I’m talking about, especially when you have two older brothers who will stop at nothing to get what they want to eat, aka, leftovers. From this I have learned how to hide a stash of food in my room, lock the door, and throw away the key.
I am just used to be a part of a bigger family, but now that It’s just me and my husband, I have too much leftover bread to handle. I have three bread pudding recipes to date (see Cinnamon bread pudding, Mango bread pudding and this Chocolate bread pudding) but out of the three, this is probably my favorite. I can’t wait to make this for my family back home. Just a few more months till our Philippines trip!
- 8 slices leftover french bread
- 1 tablespoon butter, plus more for baking dish
- 2 cups milk
- 3 ounces semi sweet chocolate, chopped into small pieces
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Confectioner's sugar for dusting
- 1. Preheat oven to 350 degrees F. Butter a 9-inch square baking dish, set aside.
- 2. In a medium saucepan over low-medium heat, combine butter, milk and chocolate. Stir occasionally until butter and chocolate has melted, about 5 minutes. Remove from the heat and cool a little bit.
- 3. Slice bread into small bite-size pieces and evenly layer inside prepared baking dish. In a mixing bowl, whisk together eggs, sugar and vanilla extract. Whisk in warm milk chocolate mixture until well combined. Pour over bread.
- 4. Using a fork, push down on the bread to absorb the wet mixture. Bake in a preheated oven for about 25 minutes, or until bread pudding has puffed up and firm. Remove from the oven and cool for 5 minutes.
- 5. Sprinkle some confectioner's sugar before serving. Enjoy!
- This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight. - Martha