Bart has always liked bread pudding, but I have never found the idea of it too appetizing. I finally decided to make some. I thought making a chocolate variation would increase the chances of me liking it. My strategy worked! We all really liked this variation on bread pudding. We served it for breakfast. It was quick to make, used up some bread that needed used, and tasted delicious.
4 cups dried white bread cubes (6 to 7 slices) *(To prepare bread cubes, cut bread into ½-inch cubes, spread on a baking sheet, and bake in a 300°F oven for 10 to 15 minutes or until dry, stirring twice; cool.)
1/3 cup chocolate chips
2 eggs, slightly beaten
2 cups chocolate milk
¼ cup butter, melted
½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
Preheat oven to 350°F. Grease a 1-1/2-quart casserole; set aside. In a large bowl combine bread cubes and chocolate chips.
In a bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir into bread mixture. Pour into the prepared casserole.
Bake, uncovered, for 40 to 55 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve with whipped cream.
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