CBP 1

 

This chocolate bread pudding is rich and decadent. Everything a dessert should be! Drizzle caramel over the top and add a dollop of fresh whipped cream. Friends will think they’ve stepped into a gourmet kitchen when you serve up this treat.

CPB 2

 

Chocolate Bread Pudding

4 cups milk – $0.68
4 eggs – $0.44
1/2 cup sugar – $0.15
1/2 cup butter – $0.48
12 ounces semisweet chocolate chips – $2
1 tbsp vanilla extract – $0.09
1 loaf white bread, crusts trimmed off – $1

Directions:

1. Preheat oven to 325 degrees. Lightly coat a 9×13 baking dish with cooking spray. Arrange the bread slices in 3 layers.

2. Whisk the milk, eggs and sugar together in a medium saucepan. Add the butter and chocolate and heat on low, stirring only until the butter and chocolate melt. Stir in vanilla. Pour all over the bread.

3. Cover the dish with plastic wrap and place another baking dish on top to weigh down the bread. Refrigerate for at least one hour before baking. It can sit in the fridge for up to one day before baking.

4. Remove the baking dish and plastic. Bake uncovered 35 -40 minutes or until set. Serve warm with caramel sauce and whipped cream.

Serves: 10

Total Cost: $4.84