Missing the most important ingredient — chocolate!
I’m starting a new series today, Waste Not Want Not, because I realized that I often make recipes based on wanting to use up leftovers. Case in point, yesterday’s Single Serving Eggplant Parm.
The DH and I celebrated (Canadian) Thanksgiving with my family over the long weekend, and my mum made her super delicious homemade stuffing. The recipe that she follows uses a mixture of whole wheat and white bread, and recommends cutting the crusts off. So she had about 6 cups worth of bread crusts leftover. What to do?
Margaret to the rescue! With the Amazing Chocolate Bread Pudding of Deliciousness! Read on for the choco-licious recipe!
Chocolate Custard Base: Good Enough To Glug!
Chocolate Bread Pudding
- 3 eggs
- 1 tsp vanilla extract
- 9 tbsp. cocoa powder
- 3/4 c. brown sugar
- 3 cups milk
- 5 cups bread crusts, approx.
Mix everything but bread crusts together. Place bread crust in 9 by 9 baking tray. Pour chocolate custard mixture over crusts, pressing down crusts to make sure all the crusts soak up the custard mixture. Bake in 350 degree oven for 30 minutes, or until top is puffed and dark brown. Enjoy the delicious comfort food that is chocolate bread pudding!
This would be great with chocolate chips sprinkled in. Perhaps with some dried cherries too? Or served a la mode? The bread pudding is baking as I type this, and I can’t wait to pull it out of the oven and eat it! I shall probably burn my tongue in my eagerness.
Not the prettiest photo, but it tastes AWESOME!
Edit, after eating pudding: Is delicious. And yes, I burnt my tongue. But it was worth it! It has a very rich chocolate taste, and reminded me the baked fudge pudding with sauce that I grew up with. Not bad for pudding made with leftover bread crusts, if I say so myself!
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