Bread Pudding

Ingredients:

• unsalted butter for baking dish, room temperature
• 3 large egg yolks
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar, plus more for dusting and topping
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 2 cups bread cut into 1-inch pieces*
• 2 tblsp semi-sweet chocolate chips

Directions:

Preheat oven to 375. 

Butter a small oven-proof baking dish (I like using a soufflé dish) and dust with sugar.  In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg.  Add the bread and chocolate and mix to combine.  Transfer the mixture to the baking dish and sprinkle with sugar. Bake until set and a knife inserted in the center comes out clean, 30-40 minutes, and then transfer to a broiler to brown the top.  Serve warm or at room temp.

 *stale-ish bread works best. The original recipe calls for croissants, which are absolutely delicious. Whole wheat bread is pictured.