As 2016 approaches and we think about all the things we’re going to change, adjust, aim for and/or do, it’s important to have that last little bit of debauchery to send out 2015 in a big way. And I’ve got just the thing before the sugar goes on hiatus for the New Year! Chocolate Chip Bread Pudding! This stuff is so sinfully good, you’ll be wanting to stop by the confessional no matter your religion! Here’s the best part… it’s so easy even I could make it (I don’t because I’ve got a good thing going with The Motivator being the chef, but if I wanted to, I could, really and truly)!!
- 3/4 loaf of day-old (or more) French Bread
- 2 eggs lightly beaten (I enjoy breaking the yolks… that’s usually MY contribution)
- 1/2 C sugar
- 1/4 tsp salt
- 2 C milk
- 1/4 C butter (1 stick for those who go huh?! like me)
- 1 tsp vanilla extract
- Cinnamon (1 to 2 teaspoons, depends on the taste buds)
- Chocolate chips (as much or as little as you like, depends on how much you love chocolate)
In a saucepan, combine the milk and butter, place on low heat until the butter melts.
Chop bread into cubes. Put into mixing bowl.
Combine egg and vanilla extract. Pour over bread.
Sprinkle with cinnamon. Then add sugar and salt.
Oooo, I love this next part! After a few handfuls of sampling, add the chocolate chips! My son and I adore chocolate, so we go crazy on the chocolate chips! If you’re not a big fan of chocolate (gasp!), then use banana, crushed nuts, whatever you think would be yummy to add.
Pour the milk and butter mixture over the top of all this yumptuousness.
Gently mix well, pour into a casserole dish, (13 x 9? 10 x 2? 5 x 7?) and let it sit for 15 minutes.
Bake at 350 degrees for 45 minutes. Cool slightly, add a dollop of whip cream on top and enjoy!
Note: This is not recommended for a pre-run carb load, although it’s perfect for a post-run recovery snack. 🙂