Chocolate Bread Pudding with Raspberries
Chocolate Bread Pudding. It’s that damn recipe that got me a lifetime MILP Membership. The membership card comes with a $6.99 mini container of raspberries and a lifetime fear of being punched!
That’s me–A Mom I’d Like to Punch. To bring the story full circle I bestow this recipe as an additional welcome gift. Offer ends at midnight!
This dessert is easy, delicious and one you’ll make over and over again. If you’re not photographing it for your blog, this dish is great served in a big ol’ baking dish as it comes fresh out of the oven. Don’t let the no-frills looks fool you. Your taste buds will explode (and so might the top button of your pants)!
1 Loaf Chocolate Bread, cubed (regular bread works, too!)
1 large or 2 (or 3!) small containers of fresh raspberries
2 1/2 cups milk
2 cups heavy cream
5 tbsp salted butter
2 tsp vanilla extract
2/3 cup sugar
2 pinch salt
5 eggs, beaten
Heat oven to 350 degrees.
In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; then cool. Meanwhile, spray dish or dishes with nonstick spray and stuff it with cubed bread & berries. (Feels like there should be a twig & berries joke here…ah, never mind!)
Add eggs to cooled milk mixture and whisk; pour mixture over bread & berries.
Bake until bread is set but still a little a little tipsy. (About 30-40 minutes for large dish, 20-30 minutes for fancy pants ramekins.) Serve warm or at room temperature. Top with ice cream– because ice cream.
If you give this recipe a chance the only one it’ll disappoint will be your personal trainer–and she needs to bring it down a notch anyway, TBH!
So go, get your MILP on by WOW-ing your guests, updating your Pinterest page, or hiking your low-cut shirt back up and getting your kid out of detention the old fashion way: FOOD BRIBES! Bye!
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