Each year before Passover arrives, the annual scramble to creatively rid my kitchen of hametz begins. These three recipes will wow your friends with carb-laden pre-Passover goodies, but they're good enough to make year round.
My favorite kind of bread to use in bread pudding is leftover challah, but you can use any bread you have lying around. Whole wheat bread or French bread will be fine. I grew up eating my mom's bread pudding made with the ends of white bread that we wouldn't eat.
4-5 cupsleftover bread cut or broken into chunks 3 Tablespoonsunsweetened cocoa powder 1 cupheavy cream 1 cupmilk or half and half 3/4 cupchocolate chips 4eggs 1egg yolk 1/2 cupsugar Butter, margarine, or oil to grease pan (you may also use PAM spray)
Shannon Sarna is an avid baker, blogger and all around food-lover. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. When she isn't tweeting, eating, or tweeting what she's eating, Shannon spends her time in Jersey City, NJ with her daughter, her husband, and her rescue dog, Otis.