Today was a snow day, meaning a house full of girls home from school. Plus, the carpet in the living room and a bedroom was replaced this morning, which meant lots of moving furniture all around the house.
After throwing together the world’s easiest and tastiest slow cooker meal–Italian sausage and a jar of chunky marinara–I got out a loaf of Italian bread. It was stale and about one hour away from growing new life forms. Fortunately, I had a bowl of whipped cream (leftover from strawberries and cream from the night before. The strawberries went first!). Plus, there was half of a bag of semi-sweet chocolate chips and enough sugar and eggs to bake something yummy.
I decided it was time for an experiment. Warm bread pudding seemed like the perfect dessert, especially after a day of cleaning and rearranging furniture on a cold and snowy day.
Chocolate Chip Bread Pudding
1/2 loaf Italian bread, chopped
3 T butter
1/3 cup milk
1 cup prepared whipped cream (I made 16 oz. heavy whipping cream with 1 T sugar)
1 T vanilla
1/2 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1 cup semi-sweet chocolate chips
1 cup raisins
Preheat oven to 350 degrees. On a baking sheet, spread out the chopped bits of bread. Bake 5-10 minutes, until golden and toasted. In an 8″ x 8″ glass baking pan, melt 3 T butter. Swirl it around to coat the pan. Put in the toasted bread and drizzle the milk on top to help the bread absorb liquid. In a medium bowl, whisk prepared whipped cream, vanilla, eggs, and sugar. Pour over the bread, pressing down with the back of a spoon to help absorb liquid. I scattered chocolate chips and brown sugar on top. Bake for 1 hour or until it is puffed and set in the center. Serve warm with ice cream or more whipped cream.
Thought for the day: When life gives you lemons, make lemonade. We can make the best of any situation by staying flexible and open to new possibilities.