Bread pudding is probably one of the oldest desserts. It was created as a way to use leftovers; frugal homemakers in the 20th century didn't want to waste anything. It's comforting, rich, delicious, and can be made in almost any flavor.
I prefer using whole grain or multi-grain breads in my bread puddings because I like the texture addition. You can add almost anything to bread pudding; try raisins, currants, chocolate chips, toffee bits, dried fruit, toasted coconut, or nuts. Once you understand the basic recipe, vary it any way you like.
I also like to serve my bread puddings with a rich sauce; caramel sauce or chocolate sauce. Look in your supermarket's freezer aisle for ice cream toppings; those thick and rich sweet sauces are the perfect finishing touch to this homey dessert.
Bread Pudding
9 slices whole grain or cracked wheat bread
1-1/2 cups milk
1/2 cup heavy cream
3 eggs
1/3 cup sugar
2 tablespoons brown sugar
1 tablespoon vanilla
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup chopped nuts
Preheat oven to 325 degrees F. Butter a 2 quart casserole dish with unsalted butter and set aside. Cut bread into 1" cubes and place in large mixing bowl. In a medium bowl, combine milk, cream, eggs, sugars, and vanilla and beat well. Pour over bread cubes and stir; let stand for 5 minutes.
Stir in chocolate chips and nuts, then pour mixture into prepared casserole. Bake for 45-55 minutes until pudding is browned and set. Let cool for 20-30 minutes, then serve warm with ice cream, whipped cream, or a sweet sauce.
