Indulgent Chocolate Bread Pudding


What’s moist and spongy on the inside, crunchy on the outside and a chocolatey mess  all over. This dessert! It is perfect for a Sunday night dinner, since you can make it in advance, and let it bake while you are eating the meal.

This recipe idea was sparked by the fact that for a while now, I’ve been trying to find incentives for my picky eaters to finish their meals and unfortunately what works is the appeal of a treat after dinner–which in all reality if they finished their meal, they should have seconds not dessert. But the real reality is that I am so excited that they’ve finished what I put on their plate, I don’t mind treating them.

Anyway, after the holidays and all of the goodies that have come our way, I thought I’d try and sneak in some healthier versions of treats (more of these to come soon). Since I figure that with bread pudding we are getting some protein and fiber from the eggs and the bread, so if I reduce the sugar it’s not so bad for us as treats go. Don’t get me wrong, this is still not a granola trail mix cookie or any other super healthy treat. But it is pretty darn good.

Shopping List:

3 cups of torn bread (I used 5 slices of whole wheat sandwich bread)

1 egg plus 1 yolk

 1 1/2 cups milk (I used 1%)

1/3 cup sugar

1 teaspoon vanilla

1/2 cup semi -sweet chocolate chips

Instructions:

1. In a medium pot on high heat bring 1/2 cup of the milk and all of the sugar to a boil.

2. And then, add the chocolate, stirring until the chocolate is melted into the milk. Then take it off the heat.

3. Slowly whisk in the eggs, the remaining milk and 1 teaspoon vanilla.

4. Place the bread cubes in a 4 cup glass baking dish and pour the chocolate mixture over the bread. Push the bread down so that it is all drenched in the chocolate.

5. Set this small dish inside a larger 8 x 8 inch glass baking dish and fill with 1 inch of warm water. This is called a water bath, it allows the pudding to cook evenly. Bake for 55-65 minutes at 325 degrees. To serve, dust with powdered sugar or top with your favorite ice cream or whipped cream.

Serves:4

Adapted from: The Joy of Cooking

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