Chips Ahoy and bread pudding? Sounds questionable? Definitely not! Please trust me on this one, it is super yummy yummy in your tummy! This recipe will give you a brand new taste buds for the regular boring Chips Ahoy cookies. It’s also a great way to spice up the regular old bread pudding raisin combo. It’s chocolaty, its not too sweet, its moist, its what you should be making 😉
P.S. It is ESPECIALLY good when warmed and served with french vanilla ice cream 🙂
Chips Ahoy bread pudding (Inspired by: Colette’s Bakery)
9-10 slices of white bread
1/3 cup of butter or margarine melted (enough to dip all of you slices of bread)
1 cup of white sugar
2 tsp of cocoa powder
1 tsp of espresso powder
1 tsp of cinnamon
9-10 Chips Ahoy cookies crushed finely
1 1/2 cup of soy milk
2 eggs, beaten
1 tsp of sugar
Handful of semi-sweet chocolate chips (Try adding nuts too!)
- Preheat oven to 350 degrees. Grease a 6-inch baking pan with butter or margarine. (I used my heart shaped baking pan for fun 😉
- In a bowl whisk together sugar, cocoa, cinnamon and cookie crumbs, until well distributed. Set aside.
- Melt the butter. Using a toaster, toast the bread slices, then cut each piece of bread into fours.
One at a time, dip the first four mini-slices into the butter, then place in the bottom of pan. Sprinkle with sugar mixture, and about a tablespoon of the chocolate chips. Continue this until you’ve used all your bread.
- In another bowl, beat the egg, then add the 1 tsp sugar and 1 1/2 cup milk.
- Pour milk mixture into pan, letting it fall over each piece of bread. Let the mixture soak for about 5 minutes. Place the pan on a baking dish and bake at 350 degrees for about 23 minutes.