Chocolate Chip Bread Pudding with a Warm Caramel Sauce

The recipe for "Poor Man's Pudding", or in modern day known as "Bread Pudding" was first conceived in Europe at the turn of the 11th century, as a palitable dish for using up dry or stale bread and ingredients left over from a previous meal, as refrigeration and proper storage was next to nil, and even the thought of wasting one morsel of food was unacceptable.

Overtime Bread Pudding has become a signature dish in western Europe, it's place of origin, and in fine dining restaurants throughout the world. The wonderful aspect of this dish lies in it's simplicity and variability. Bread Pudding may take on a more savory note with the addition of dried fruit and nuts for the prefect accompianment to any brunch menu, or served as a dessert, decked with chocolate, caramel and rich cream.

I developed this particular recipe frankly out of desperation at the last minute. I promised a friend that I would bring dessert to a small gathering she was hosting that night. However, when I opened the fridge I found that I was low on milk and eggs, and completely out of flour. The only ingredient I fathomed I could use was an old stale loaf of buttermilk bread tucked in the back of the freezer. Bread Pudding came to mind, and I had to run with it. I had chocolate chips in the pantry and crunchy Kashi cereal to use in substitution for chopped nuts. Left to my imagination, this concoction was either going to be a complete disaster or a huge hit. Thank goodness for the latter. Topped with homemade Warm Caramel Sauce and a drizzle of cold cream, my sister deemed this the best dessert recipe that I had ever made.

Ingredients
For the Bread Pudding:
6 cups of stale white bread, cubed (If stale bread is not available, simply toast the bread in a 350 degree oven for approximately 15 minutes, careful not to let it singe.)
1/4 cups semisweet chocolate chips (I prefer to combine both white and dark chocolate chips)

1 cup Kashi Crunch cereal, or 1 cup chopped nuts of preference

4 eggs

3 cups milk

1 cup sugar

2 Tablespoons vanilla

 

For the Caramel Sauce:

1 cup brown sugar

2 Tablespoons corn starch

1/2 cup water

2/3 cup half-and half (I only had Almond flavored coffee creamer, which was absolutely fantastic!)

1/4 cup light-colored corn syrup

2 Tablespoons butter, room temperature

1 teaspoon vanilla

 

Preparation

Preheat the oven to 350 degrees.

To a heavily greased 9"x13" glass baking pan add the cubes of stale bread. Mix in the chocolate chips and cereal and set aside.

In a mixing bowl combine the eggs, milk, sugar and vanilla, whisking until all the ingredients are completely incorporated.

Pour the egg mixture over the bread cubes, making sure that the bread is immersed as much as possible in the liquid.

Bake for 50-55 minutes. Set aside for 5 minutes to slightly cool.

 

In a small sauepan whisk together the brown sugar and cornstarch until incorporated. Add in the half-and-half, corn starch and butter. Bring to a boil, stirring frquently over medium heat, and cook 2 minutes further. Add in the vanilla.

 

Serve the Bread Pudding and drizzle generously with the Caramel Sauce. Garnish with cool fresh cream just prior to presentation.

 

Yields: 8-10 servings