Chocolate Bread Pudding

FOOD LOGIC

1) I love chocolate

2) I hate wasting food.

3) I had several cups worth of bread crusts leftover from making stuffing/dressing with my mum on the weekend.

SOLUTION: Chocolate Bread Pudding Q.E.D!

Chocolate Bread Pudding

• 3 eggs
• 1 tsp vanilla extract
• 9 tbsp. cocoa powder
• 3/4 c. brown sugar
• 3 cups milk
• 5 cups bread crusts, approx.

Potential substitutions: if you don't have bread crusts, you can just use slices of bread, cubed. And if you don't have cocoa powder, you can use 3 squares of baking chocolate (1 sq. = 3 tbsp. cocoa). You can replace the brown sugar with white sugar plus 1 tbsp. molasses. You could also just cut out the chocolate entirely (heresy!) and add in cinnamon and raisins for a classic bread pudding.

Mix everything but the bread crusts together in a mixer and mix until cocoa is properly mixed in. (How many times can I use the verb 'to mix' in a sentence?) It will create the chocolate custard base for the pudding.

Place bread crust in 9 by 9 baking tray. Pour chocolate custard mixture over crusts, pressing down crusts to make sure all the crusts soak up the custard mixture.

Bake in 350 degree oven for 30 minutes, or until top is puffed and dark brown. Enjoy the delicious comfort food that is chocolate bread pudding!

For additional variations, look here. And enjoy your puddin'!