Ever since I started making my own bread regularly, I'm always trying to find ways to use up the leftover odds and ends. Throwing away half a loaf of store brought bread is wasteful, but throwing away the tiniest piece of homemade bread that you so lovingly kneaded and tended through pretty much the whole Little Red Hen process, well, that's just heartbreaking. So, I keep my nose to the ground for recipes like this. I first spotted this chocolate bread pudding over here, and it is indeed swoon worthy. Last night, we ate it fresh from the oven, drizzled with the butterscotch sauce (which is super easy and a keeper recipe on its own!), warm and gooey and rustic, and just perfect. Since I'm not known for my will power around anything chocolate, this morning I sprinkled powdered sugar over it and called it breakfast, and even cold, it will still make you turn cartwheels!
A few things: (1) Like Amy suggested, I doubled the chocolate and added 1 tsp. cinnamon. No espresso powder for me though, I'm not big on coffee flavored desserts (which is strange since I'm such a coffee hound!) (2) The original recipe calls for cinnamon raisin bread, but since I was using up old bread, I used a combination of a few days' old Who Bread and Chocolate Chip Banana Bread.
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