Chocolate Cinnamon Bread Pudding
Thanks to Pepperidge Farm!
ingredients
12 slices Cinnamon Swirl Bread, any variety, cut into cubes (about 6 cups)
1/2 cup semi-sweet chocolate pieces
2 1/2 cups milk
4 eggs
1/2 cup packed brown sugar
1 tsp. vanilla extract
Sweetened whipped cream (optional)
1/2 cup semi-sweet chocolate pieces
2 1/2 cups milk
4 eggs
1/2 cup packed brown sugar
1 tsp. vanilla extract
Sweetened whipped cream (optional)
directions
Heat the oven to 350°F. Place the bread cubes into a lightly greased 2-quart shallow baking dish. Sprinkle the chocolate pieces over the bread cubes. Beat the milk, eggs, brown sugar and vanilla extract in a small bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve with the whipped cream, if desired.
That's one way to drown your sorrows and computer issues...
I am so sorry that you are having major computer issues! I panic when my computer acts up!
ReplyDeleteThis yummy dessert sounds like the perfect comfort food to ease the pain!
Thanks for your sweet comment about my multi layered stamping. I actually do get to teach it from time to time.
I use only two adhesives: Mono Multi Glue by Tombo (in the green and white bottle) and Scor-Tape. The Mono Multi gives you just enough wiggle time to line up crooked layers (about 3 seconds) and then it holds like the dickens!
I am SO going to make this. I actually have some cinnamon swirl bread in the freezer that I planned to try with bread pudding--when I found a recipe! Here it is! Thanks.
ReplyDeleteSusan
I really don't need this at 10:30 at night. And gimme three steps right about now...
ReplyDelete