Ducks eggs are superior for baking due to their higher fat content and lower water content than chicken eggs, but either duck or chicken eggs will work just fine in this easy, decadent Chocolate Chip Bread Pudding.
This bread pudding couldn't be easier to make as an improptu weeknight dessert that is sure to please your family. It's a great way to use up slightly stale bread, and with the dark chocolate and egg, the argument could be made that it's actually somewhat nutritious! Either way, it's very rich and decadent made with our fresh duck eggs. So next time you have the oven on anyway, why not whip up a pan of this bread pudding?
CHOCOLATE CHIP BREAD PUDDING
1/2 Loaf of Bread (egg, challah, french, whatever you have) about 6 Cups
1 Stick unsalted butter, melted
1 Cup dark brown sugar
2 Eggs (I used duck, but you can use chicken eggs)
1 Tablespoon vanilla bean paste
1 Cup dark chocolate chips
Preheat oven to 325 degrees. Lightly grease medium-sized casserole dish. Cut bread into 1 inch cubes. Arrange bread cubes in dish. Whisk all ingredients to combine, except the chocolate chips, and pour over the bread cubes, making sure all the bread is moistened. Arrange the chocolate chips on top. Bake for 45 minutes or until browned. Let cool slightly and then scoop into dishes and serve with ice cream, whipped cream or powdered sugar on top. Refrigerate leftovers which are easily reheated in a warm oven or the microwave.
|Melt butter and then mix with other ingredients.|
|Pour mixture over bread cubes.|
|Sprinkle chocolate chips on top.|
|Bake until lightly browned on top.|
BECAUSE LIFE IS JUST BETTER WITH CHICKENS!
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