Don’t get me wrong, grandma’s bread pudding tasted great as it was but once you add in some chocolate chips it’s like fireworks go off in your mouth. Chocolate makes EVERYTHING better, you’ve gotta agree. Give this yummy recipe a try and let me know what you think of it in the comments. I really appreciate your feedback whether it be good or bad 🙂
Who wouldn’t want the flavors of bread pudding intermingled with creamy, melty chocolate chips?
Ingredients
1 loaf thick sliced bread, a few days old
1 cup Hershey chocolate chips
3/4 cups skor toffee bits
4 Tbsp Kerrygold butter, melted
3/4 cup Domino sugar
8 eggs
3 cups TruMoo milk
2 tsp vanilla
Ingredients
Cube bread. I used Texas toast, 60% whole wheat, trimmed crust slightly.
Butter a 9X13 glass pan and spread bread cubes into greased dish.
Sprinkle chocolate chips and toffee bits over bread.
Mix the rest of the ingredients, using a whisk.
Pour egg mixture over bread, making sure all the bread gets soaked.
Let sit for 1/2 hour or for the rest of the day in the fridge.
Bake in preheated oven at 325 F for 60 minutes. If it’s as brown as you like, cover with foil, but bake another 10 minutes.
Serve slightly warm or cooled with a butterscotch/caramel (ice cream) topping.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this bread pudding warm with heavy whipping cream. Yummo!