Chocolate Buttered Bread Pudding

If you are anything like me some of your favorite confections would include bread pudding and anything chocolate. What could be better than combining the two? This is the easiest bread pudding recipe I have ever used, which puts it in reach of late-night-last-minute snacking.



Ingredients:

8 oz. brioche (which I can never find, you can use just about any bread you can find)

Pat of butter

chocolate chips (I used a combination of milk and semi-sweet)

1 egg

2 egg yolks

4 tbsp sugar

15 oz can evaporated milk



1. Cut bread into 1/2 - 1 inch slices. Lightly butter one side of each slice.

2. Place layer of bread, buttered side down, in the bottom of a shallow oven proof dish. Sprinkle chocolate chips over the top (the amount you use is up to you... personally I like as many as possible)

3. Continue layering the bread and chocolate chips, finishing with a layer of bread on top.





4. Beat together the egg, yolks and sugar. Heat the milk in a small saucepan until it just begins to simmer. I use this as another opportunity to add chocolate... add more chips until melted, or if you don't have extra you can add a hot cocoa mix or chocolate syrup. Temper the eggs (add a little bit of the hot milk to the eggs in order to bring the eggs to temp without cooking them) and then add them to the milk mixture.

5. Pour the custard over the pudding and let stand for 5 minutes. Press the bread into the custard.

6. P;ace in a roasting pan filled with hot water. Water should come half way up pudding dish (creating a bain marie.)

7. Bake in a preheated oven at 350 F for about 30 to 40 minutes. Let cool for five minutes before serving. Sprinkle with powdered sugar and serve. You can let it cool, but it is divine while hot.



I know it isn't the prettiest dessert before served, but I assure you it is simply delish!!!