Chocolate-Cinnamon Bread Pudding |
| Name: |
BRANDI THOMAS |
| Base: |
SHAW AFB |
| Recipe: |
Ingredients:
12 slices Pepperidge FarmŽ 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 teaspoon 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, sugar and vanilla 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 warm with the whipped cream.
Tip: This bread pudding can be served with the whipped cream as a dessert, or with a sprinkle of confectioners' sugar as a decadent brunch dish. |
| |
|
|
