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Chocolate Chip Cookie Bread Pudding
"This recipe," says Andrew Araneo, chef/owner of Drew's Bayshore Bistro in Keyport, "is a favorite of ours around holiday time at the Bistro, but it's great to serve all year."
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Ingredients:
1/2 C SUGAR
1 1/2 C BROWN SUGAR
2 tsp. VANILLA
6 EGGS
2 C MILK
2 C HEAVY CREAM
1 LB. STALE BREAD (DICED)
1 1/2 STICKS UNSALTED BUTTER (MELTED)
2 C CHOCOLATE CHUNKS
1 C CHOPPED WALNUTS OR PECANS
Preparation:
WHISK TOGETHER SUGAR, BROWN SUGAR, EGGS & VANILLA
UNTIL SMOOTH
STIR IN MILK & CREAM
ADD STALE BREAD AND TOSS TO COAT
ADD MELTED BUTTER
LET REST UNTIL CUSTARD IS ABSORBED INTO BREAD PUDDING
ADD CHOCOLATE & CHOPPED NUTS
PLACE INTO GREASED BAKING PAN (9" X 16")
BAKE IN 350 DEGREE OVEN FOR APROX 45 MINUTES
RAISE OVEN TEMPERATURE TO 400 FOR 15 ADITIONAL MINUTES
SERVE WARM WITH CARAMEL SAUCE & WHIPPED CREAM
