Ingredients with Measurements:
- 6 cups of cubed day-old bread
- 2 ripe pears, peeled and chopped
- 1 cup of semi-sweet chocolate chips
- 4 large eggs
- 2 cups of milk
- 1/2 cup of granulated sugar
- 1 tsp of vanilla extract
- 1/4 tsp of ground cinnamon
- 1/4 tsp of salt
- 2 tbsp of unsalted butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9x13 inch baking dish with butter or cooking spray.
3. In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
4. Add the cubed bread, chopped pears, and chocolate chips to the mixing bowl and stir until everything is evenly coated.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Drizzle the melted butter over the top of the bread pudding.
7. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
8. Let the bread pudding cool for 10-15 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 390
Total fat: 17g
Saturated fat: 9g
Cholesterol: 105mg
Sodium: 290mg
Total carbohydrates: 50g
Dietary fiber: 3g
Sugar: 29g
Protein: 10g
Substitutions for ingredients:
- You can use any type of bread for this recipe, but it's best to use a sturdy bread like French bread or brioche.
- Instead of pears, you can use apples or any other fruit you like.
- You can use dark chocolate chips instead of semi-sweet if you prefer.
Variations:
- Add a teaspoon of orange zest to the egg mixture for a citrusy twist.
- Use white chocolate chips instead of semi-sweet for a sweeter flavor.
- Add a teaspoon of almond extract to the egg mixture for a nutty flavor.
Tips and tricks:
- Make sure to use day-old bread for this recipe so it can absorb the custard mixture without getting too soggy.
- If you don't have a 9x13 inch baking dish, you can use a 2-quart casserole dish instead.
- You can make this bread pudding ahead of time and refrigerate it overnight before baking.
Storage instructions:
- Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bread pudding, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bread pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle some powdered sugar over the top of the bread pudding before serving.
Pairings:
- Serve the bread pudding with a cup of coffee or hot cocoa.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the bread pudding is too dry, you can add a little more milk to the egg mixture before pouring it over the bread.
Food safety advice:
- Make sure to cook the bread pudding until the center is set and the top is golden brown to ensure it's fully cooked.
Food history:
- Bread pudding has been around for centuries and was originally a way to use up stale bread.
Flavor profiles:
- This bread pudding is sweet and rich with a hint of cinnamon and a burst of chocolate and pear flavor.
Serving suggestions:
- Serve the bread pudding warm as a dessert or for breakfast with a cup of coffee.
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Taste: Sweet, Fruity, Rich, Moist, Chocolatey