SIMPLE CHOCOLATE MARBLE BREAD PUDDING

INGREDIENTS:


6 slices stale or day-old bread                                            
2 tbsps. butter, melted                                              

4 eggs beaten                                                                 

2 cups milk                                                                   

3/4 cup white sugar                                                                     

1 teaspoon ground cinnamon                                                                     

1 teaspoon vanilla extract

1 cup Dutch chocolate chunks

 

This dish wasn't part of my weekly meal plan. One night, my mother just turned over less than half a loaf of Wheat Bread from the pantry. She said it's gotten stale and I found out the expiry date was that same night or the next day. So I just put it on the table where I was working on something online. As it got later, I noticed it and thought of what to do with it. and of course, you can imagine the light bulb moment.

 

It's actually been years since I last made bread pudding and that kind of food brings back childhood memories where my Papa would bake them and I would come home from school, smelling the deliciousness and love awaiting for me.

 

This time, since I have my precious block of Dark Dutch Chocolate, I thought of revising the recipe and add some taste of chocolate in it.

 

It's actually very easy to prepare.

 

Just set aside one 8-inch deep baking dish. You need something deeper than a regular pie plate or brownie pan.

 

Preheat your oven to 350 degrees.

 

Break bread into smaller but chunky enough pieces into the baking dish. Add the chocolate chunks and spread evenly to distribute the chocolate when it cooks creating a good marble.

 

In a mixing bowl, prepare the custard by mixing all the remaining ingredients. Once mixed well with a whisk, pour it over the bread in the baking dish. Use a fork to slowly flatten the bread a bit to soak in the custard. Set it aside for a few minutes, which is enough time for the bread to absorb the creamy liquid.

 

Then bake it in the oven for 40-45 minutes or until the top of the pudding springs back when you lightly tap it. 

 

Let it cool and enjoy!