Chocolate Chip Bread Pudding Recipe Easy 5 Minute Prep

Chocolate Chip Bread Pudding Recipe Easy 5 Minute Prep Step two: put the bread cubes in a large bowl. next, pour the custard over the cubed bread. step three: gently fold the bread with the milk mixture until it is all moistened. step four: next, stir in the chocolate chips. make sure to be gentle so the cubes don't break up. step five: grease a baking dish. Preheat your oven to 350°f. melt your butter on the stove or in the microwave by heating on high in 20 second intervals, stirring in between until completely liquefied. set melted butter aside to cool. cut your bread into cubes, about 1 inch long on each side, and set aside.

Chocolate Chip Bread Pudding This Is Not Diet Food Heat oven to 350℉ 177℃. spray an 11 inch round or 8 inch x 12 inch casserole with cooking spray. set aside. in a large bowl, whisk together eggs, butter, sugar, salt, vanilla, milk, cream, and cinnamon. stir in bread cubes and chocolate chips. pour into prepared pan. bake for 50 60 minutes, or until custard is set. Instructions. preheat oven to 350°f. butter a 9 x 13 inch baking pan and set it aside. in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, beat melted butter, sugar and cinnamon on medium speed for 2 minutes. Preheat oven to 350°f. place the bread in a buttered 8 x 10 inch baking dish, or in individual ramequins. add the chocolate chips. whisk the eggs, then add salt, melted butter, sugar, and vanilla. add warm milk gradually, to avoid cooking the eggs. pour egg mixture over the bread. sprinkle with nutmeg to taste. Whisk until the butter and chocolate are melted and the mixture is smooth. add the bread and gently stir to coat, pressing the bread down slightly to soak up the custard. let sit for 15 minutes, stirring halfway through. transfer to the skillet and arrange into an even layer. pour any remaining liquid over the top.

Chocolate Chip Bread Pudding This Is Not Diet Food Preheat oven to 350°f. place the bread in a buttered 8 x 10 inch baking dish, or in individual ramequins. add the chocolate chips. whisk the eggs, then add salt, melted butter, sugar, and vanilla. add warm milk gradually, to avoid cooking the eggs. pour egg mixture over the bread. sprinkle with nutmeg to taste. Whisk until the butter and chocolate are melted and the mixture is smooth. add the bread and gently stir to coat, pressing the bread down slightly to soak up the custard. let sit for 15 minutes, stirring halfway through. transfer to the skillet and arrange into an even layer. pour any remaining liquid over the top. Instructions. preheat your oven at 350 degrees. for the bread pudding, cut the croissants into 1 inch pieces and place in a large bowl. in a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon stick, vanilla and dark rum. stir constantly until sugar is dissolved. Preheat oven to 350°f. butter 13x9 inch baking dish. place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. add chocolate chips and toss to combine. transfer mixture to the prepared dish. whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.