Prep 15 mins
Cook 1 hr 5 mins
This is so easy to prepare and topped with some vanilla ice cream it is totally awesome. Courtesy of Womans World
- 16 ounces cinnamon-raisin bread
- 3⁄4 cup semi-sweet chocolate chips
- 2 cups half-and-half
- 4 eggs
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- vanilla ice cream, optional
- Preheat oven to 325.
- Coat 8 inch square baking pan with cooking spray.
- Diagonally cut bread slices in half to make triangles.
- Arrange 1/3 of bread in bottom of pan slightly overlapping; sprinkle with 1/4 cup chocolate chips; repeat with remaining bread and chips, ending with chips.
- Whisk half and half with eggs, sugar and vanilla.
- Evenly pour mixture over bread; cover with foil; let stand 10 minutes.
- Bake 30 minutes; remove foil; bake 25 minutes or until cooked through and golden.
- Let stand 15 minutes before cutting.
- Serve topped with ice cream, if desired.
Thank you for posting this recipe! My husband and I were new to the bread pudding world, but had tried a chocolate chip bread pudding at a local restaurant and fell in love with it. But after I made this recipe, he decided that my bread pudding was even better than the restaurant version! I followed the directions, but used fat free half-and-half to cut down on fat and calories, then doused it in caramel sauce before serving. Delicious!
I adapted this recipe to only 2 servings and prepared it in individual ramekins. I am not sure that I came away with the same dessert as is stated here, but it was very tasty. Using a biscuit cutter, I cut 6 rounds from a whole wheat raisin bread. For each greased ramekin, I placed one round in the bottom and sprinkled with chips, topped with the second round and added more chips, finished with the 3rd round and more chips. I poured the custard mixture over the bread and chips and allowed to sit (as stated in the recipe). I wasn't sure about baking time due to the smaller size of the dishes, and baked 20 minutes with the foil on and found that it needed about 30-35 minutes without the foil. The custard baked up around the bread rounds almost like a soufflé, but fell while cooling. I had intentions of using the individual ramekins as a serving, but our appetites weren't that big. I scooped some of the chocolatey, custardy goodness onto a small dessert plate and topped with a little pour of heavy cream. (We didn't have any vanilla ice cream on hand.) The dessert was sinfully rich with the semi-sweet chocolate and the raisin bread lent an interesting texture. Thanks for a little cool weather comfort.