Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes.
While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots.
I absolutely adore bread pudding. Ever since I was a little girl, my stepmother and grandmother would make bread pudding and it was one of those special desserts reserved for certain occasions, so when it showed up on the dinner table we considered it a treat.
It has been quite a few years since I've made one, but a few weeks ago I gave it a go again and whipped up a Chocolate Chip Bread Pudding. The recipe, from a vlog I was watching. I just followed her video and I think she said the recipe is from Nigella Lawson, but I could be mistaken.
Anyway, another very easy dessert and so delicious.
Chocolate Chip Bread Pudding
4 slices of stale bread, cut into cubes
Chocolate chips, I added in about 1/2 cup of dark and 1/2 cup white chocolate
1/2 cup heavy whipping cream
2 cups milk
3 eggs, whisked
1/4 cup brown sugar
Preheat oven to 350 degrees. Butter a casserole dish, add the bread cubes to it. Sprinkle the chocolate chips over the bread.
In a measuring jug, add the cream and milk. Whisk the 3 eggs in a small bowl and then add 1/4 cup of brown sugar. Combine the cream and milk mixture with the egg mixture, give it a good stir.
Pour over the bread then push the bread down to soak it all in. Let stand for 20 minutes.
After the 20 minutes have gone by, sprinkle on some more brown sugar over the top and bake for 45 to 50 minutes until nice and brown and puffy.
Once it's cool down, I like to sprinkle powdered sugar on top.
Best part about this bread pudding is that it's not overly sweet.
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