Shamefully Easy Chocolate Chip Bread Pudding

I love bread, I love chocolate and I would never pass up a pudding. It seemed like this dessert was just meant to be – there was the exact amount of bread lying in the refrigerator, I had just received a ton of my favorite chocolate chips and more importantly, I had a serious craving for some comfort food.
This is shamefully easy to throw together and moreover, it can be assembled a day ahead, which I totally recommend because I felt it allowed the flavors to mingle a lot better. Of course, its so easy to put together that you could probably make it before you leave for work in the morning and have it welcoming you when you’re back home in the evening. When you do try it, send a silent hallelujah to Nigella with me, will you?
Oh, in case you do decide to  make it a day ahead or even a few hours before you intend to bake it – leave out sprinkling the brown sugar till just before baking it.
    Chocolate Chip Bread Pudding
    Serves: 4 – 6
    250g bread, stale preferably, diced into 3 cm cubes (this was about 8 – 9 slices for me)
    100g chocolate chips
    3 eggs
    40g soft light brown sugar
    2 tbs dark rum
    125ml double cream
    500ml full fat milk
    4 tsp demerara sugar (I just used soft light brown sugar because it’s what I had)
    1. Pre-heat the oven to 170 degrees celcius and grease a 23cm (diameter) by 6cm (depth) pie dish if you intend to bake right away.
    2. Add the bread cubes first into the greased pie dish and then the chocolate chips. Spread evenly among the cubes.
  1. In a measuring jug, whisk together the eggs, sugar, rum, cream and milk. Pour this over the bread cubes and using the back of a large spoon, press the cubes down so they absorb this liquid.
  2. Let this mixture sit for about 20 minutes before finally sprinkling with the demerara sugar on top – taste it a little here though – some people complained it wasn’t sweet enough so incase the sugar needs to be adjusted, do it now. If you aren’t baking it right away, skip the sprinkling of the sugar, cover tightly and let it rest in the fridge. Before baking, remove from the fridge and let it sit for 15 minutes at room temperature, sprinkle with sugar and bake as directed below. Bake for 40 – 50 minutes.
  3. You could add some more chocolate chips on top, like I did.
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