I made something amazing today. Something so tempting and delicious that once it’s created, it’s nearly impossible not grab a spoon and dive into the depths of this sweet, gooey miracle.
This magical, mystical thing is: Bread Pudding. Not just any bread pudding though – Chocolate Chunk Whole Wheat Bread Pudding with Cinnamon Swirls. The perfect size for a Friday date night ;-).
Chocolate Chunk Whole Wheat Bread Pudding – Printable version HERE
1 egg
1/2 cup unsweetened soymilk
2 tbsp dark brown sugar
1 tsp vanilla extract
1 tsp cinnamon
2 shakes nutmeg (“shakes” is a technical term referring to a spice bottle full of ground nutmeg)
2 slices whole wheat bread cubed (crusts left on)
2 tbsp chocolate chunks
1. Preheat the oven to 350 degrees.
2.. In a small bowl, combine the egg, soymilk, dark brown sugar, vanilla extract, cinnamon and nutmeg and whisk well.
3. Stir in the bread cubes and chocolate chips, then pour the mixture into an oven safe bowl.
4. Let the mixture set for about 5 minutes so the bread absorbs the liquid.
It will be very, very soupy!
5. Put the bowl on a baking sheet in the oven on the middle rack and bake for 15 to 20 minutes, or until a knife inserted come out clean.
Crispy on top and heavenly inside!
I let it sit for about thirty seconds before I threw caution to the wind and dug in with a big spoon.
My new obsession!
I must warn you now: this recipe is ridiculously easy to make and even easier to consume. If you are prone to addictions and have no self control… Well I still think you should make this recipe, but then give your leftover chocolate chunks away. Yeah, that’ll work.