Living in Sugar

Black Tie Bread Pudding

Hello and welcome to another week! Is Monday one of your favorite days? I have mixed feelings about Mondays. Sometimes I really enjoy them and other times its just like they’re a drag. whomp whomp.

But! Having a productive Monday can lead to having a productive week so here I am — bright and shiny — with a recipe that can either be your breakfast or dessert. I love it when that happens.

This Black Tie bread pudding is so named because it’s all dressed up with nowhere to go — no, just kidding — I just thought it looked like a tux with the white and semi-sweet chocolate chip scattered throughout, hence the name.

I originally started working on this dish thinking that my husband would really enjoy it — he loves bread pudding. But surprise surprise I ended it loving just as much. I could seriously see eating this for breakfast everyday this week.

I added some nuts to the mix just to give it some extra flavor, but you certainly can leave them out and it will be just a good!

So go out and conquer your week with a bit of black tie bread pudding! I hope you enjoy!

By the way, have you seen my last post? Go ahead and click here to check it out!

XO’s

Black Tie Bread Pudding
Print Recipe
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Black Tie Bread Pudding
Print Recipe
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Ingredients
Servings:
Instructions
  1. Begin by cutting the Brioche Loaf into cubes. Place in a warm oven (170 degrees F) to dry out the bread for about 30 minutes. Meanwhile, whisk the eggs, sugar, vanilla, milk and cream together in a bowl. Set aside.
  2. Once the bread is dry to the touch, place in an 8x8 baking pan and pour over custard mixture. Wrap with plastic wrap and refrigerate for 30 minutes or until the bread has soaked up the custard.
  3. Preheat your oven to 350 degrees F and top bread with chocolate chips and nuts. Bake for 30-35 minutes or until bread is set and slightly browned.
  4. Serve warm with powdered sugar, or allow to cool to room temperature. Store in an airtight container for up to 3 days in the refrigerator.

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Living in Sugar

Private: Black Tie Bread Pudding

Black Tie Bread Pudding
Print Recipe
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Black Tie Bread Pudding
Print Recipe
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Servings Prep Time
8 20 Mintues
Cook Time Passive Time
35 Minutes 1 Hour
Ingredients
Servings:
Instructions
  1. Begin by cutting the Brioche Loaf into cubes. Place in a warm oven (170 degrees F) to dry out the bread for about 30 minutes. Meanwhile, whisk the eggs, sugar, vanilla, milk and cream together in a bowl. Set aside.
  2. Once the bread is dry to the touch, place in an 8x8 baking pan and pour over custard mixture. Wrap with plastic wrap and refrigerate for 30 minutes or until the bread has soaked up the custard.
  3. Preheat your oven to 350 degrees F and top bread with chocolate chips and nuts. Bake for 30-35 minutes or until bread is set and slightly browned.
  4. Serve warm with powdered sugar, or allow to cool to room temperature. Store in an airtight container for up to 3 days in the refrigerator.

Leave a Reply

Your email address will not be published. Required fields are marked *