I think there are two kinds of people in this world, those that love bread pudding and those that don't. I'm a bread pudding lover through and through, but most of my kids and grandkids don't care for it at all, which makes me sad that they don't love this homey and comforting dessert that is a favorite of mine.
But I guess that means that there's just more for me, ha-ha. This recipe for Chocolate Chip Bread Pudding is just beyond yummy. It's moist and rich, and tastes great warm or chilled.
Can you see that I made it extra fabulous and added a small scoop of chocolate ice cream? Of course it didn't need the ice cream, but I don't think you can ever have too much chocolate anything. It's a theory I'm sticking by!
You can also make this bread pudding in a 9x5 inch loaf pan if you want. I happen to like using my ramekins for individual desserts that I think are sort of special. And don't forget that good old whipped cream makes a super yummy topping for any kind of bread pudding you make.
Recipe for Chocolate Chip Bread Pudding
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 cups cubed stale white bread
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Spray six 3-inch ramekins with baking spray.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread and chocolate chips, let stand for 10 minutes for bread to absorb liquid.
Fill ramekins 2/3 full, and bake in the oven for 25-30 minutes, or until custard is set.
Serve warm from the oven or chilled. Top with ice cream or whipped cream if desired.