A few weeks ago, I gave a DIY recipe for cheese pimiento spread using grated Magnolia queso de bola. In that recipe, I suggested that the trimmings from the sandwiches be made into bread pudding.
Here’s one of the best recipes for bread pudding I’ve ever tried. The pudding has the creamy texture of a custard while the chocolate chips add a scrumptious chocolate flavor that will surely satisfy the palate of any chocoholic. Adding to its appeal is the top, which is a nice, toasty, crusty brown.
For the bread, you can use the trimmings from making cheese pimiento sandwiches, or just use a small loaf of bread, or even bread leftovers. Old bread, rather than fresh ones, is preferable. Just make sure the bread is not stale.
Chocolate-Chip Bread Pudding
1 c butter
2 c sugar
6 eggs, slightly beaten
4 c fresh milk
1 tbsp vanilla extract
½ tsp ground nutmeg
2 c semisweet chocolate chips
4½ c bread chunks
Preheat oven to 350°F (180°C). Lightly grease a 9” x 13” baking pan. Or, spray the pan with nonstick cooking spray.
Cream butter in bowl of electric mixer. Add sugar, eggs, milk, vanilla extract and nutmeg. Using a large spoon or spatula, stir in chocolate chips and bread chunks and mix well (no need to use electric mixer).
Pour into the prepared baking pan and bake for one hour or until it turns solid and the top is golden brown and crusty. Let stand a few minutes before serving. Best served warm.
Makes 12-16 servings.
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For easier creaming of the butter: Soften the butter slightly and cut into chunks before creaming in an electric mixer.
For best results, use good-quality semisweet chocolate chips.