Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Get on the List


4 slices bread (higher-quality is the best. Avoid thick, chewy crusts or sourdough. Challah or brioche is extra-special!)
2 Tbsp. butter
1/3 cup packed brown sugar
½ tsp. cinnamon
1/3 cup mini chocolate chips
3 eggs, beaten with a fork
1/3 cup white sugar
1 tsp. vanilla
1/8 tsp. salt
2-1/2 cups milk, scalded (very hot). Whole milk is richest; can use everything down to 1%, but don’t use skim.

Preheat oven to 350 degrees. Spray a casserole dish (about 1-1/2 quarts; can also use a 9” baking dish, but it’ll make a flatter pudding) with cooking spray.

Scald the milk in the microwave (best is with a glass measuring cup; heat the milk for about 2 minutes, until it’s not quite boiling).

Toast bread slices lightly. Mix the brown sugar and cinnamon in a small bowl. Spread slices with butter and sprinkle with the brown sugar/cinnamon mixture. Cut each slice in 6 pieces. Arrange pieces sugared side up in your casserole or baking dish, sprinkle with chocolate chips (in layers).

Mix the eggs, white sugar, vanilla, and salt; slowly stir in the hot milk. Pour the mixture over the bread.

Put your casserole dish into a larger pan (I use a roasting pan) on the oven rack. Pour very hot water 1” deep into the larger pan to make a water bath for your casserole dish. This makes your pudding come out moist. Bake until a knife comes out clean, about 65 to 70 minutes. (less time if you bake the pudding in a 9” square pan.) Remove casserole from the hot water. Can be served warm or cold.

Optional toppings: ice cream, whipped cream.

0 0 vote
Article Rating
Inline Feedbacks
View all comments

This website uses cookies for a better browsing experience and to analyze site traffic (anonymous IPs) to improve site performance. Find out more about how cookies are used on this site and how you can manage cookies in your browser by reading the Cookie Policy.