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.
- 1 egg yolk
- 4 eggs
- 3/4 cup chocolate chips
- 1 cup milk or half and half
- 1 cup heavy cream
- 3 Tablespoons unsweetened cocoa powder
- 4-5 cups leftover bread cut or broken into chunks
- 1/2 cup sugar
- Butter, margarine, or oil to grease pan (you may also use PAM spray)
Grease a 9×13 pan and fill it with the chunks of bread.
In a saucepan over medium low heat, whisk together milk or half and half, heavy cream, and cocoa powder. Slowly add chocolate chips until smooth and melted.
In a bowl, whisk together eggs, egg yolk, and sugar.
After the chocolate mixture has cooled to room temperature, slowly fold it into the eggs and sugar with a spatula.
Pour this combined mixture over the bread in the pan, and set aside for 1-2 hours; you can cover with plastic wrap and put in the fridge.
Bake bread pudding at 350 degrees for about 40 minutes. Serve with whipped cream or ice cream.
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