Chocolate Chip Bread Pudding Recipe Easy Baking Me Hungry 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. Cut your bread into cubes, about 1 inch long on each side, and set aside. in a large mixing bowl, whisk together milk, eggs, sugar, vanilla extract, salt and your cooled melted butter. fold in your cubed bread and stir to coat. fold in 1 cup of chocolate chips and transfer the mixture to a baking dish.
Chocolate Chip Bread Pudding Recipe Easy Baking Me Hungry 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. Step 4: add the milk, cream, sugar, vanilla extract, cinnamon and nutmeg to the eggs and whisk until combined. step 5: pour the bread into the bowl with the egg mixture and stir gently. allow the bread to soak in the egg mixture for 5 10 minutes. 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. 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.
Chocolate Chip Bread Pudding Recipe Easy Baking Me Hungry 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. 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 the oven first, heat oven to 350°f. bake the brioche place the bread cubes on a baking sheet and toast the bread for 10 15 minutes or until they turn a golden color, flipping halfway through. make the custard in a saucepan on low heat, warm the milk, butter, vanilla extract, sugar, cinnamon, and salt. 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.
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