Seriously Simple: A recipe gone wrong turns into a delicious dish that is so right
It seems like everyone is making bread these days. I'm not a professional baker, but I have been playing around with some quick breads and some yeast breads. While doing so, I discovered that refrigerated quick yeast won't rise. Why am I telling you this? Because my attempt at making egg bread didn't come out well, so I repurposed it into a bread pudding.
You don't have to bake any bread to make this recipe. Choose a store-bought bread like challah, egg bread or brioche as the base for this fool-proof pudding. Banana and chocolate are one of my favorite dessert combinations. This is cozy comfort for these long tedious days we are all living through. Enjoy!
Tasty tips
--Dry the bread so it can absorb the custard. (You can do this by putting it out on the counter overnight or in a 250-degree oven for half an hour.)
--Allow the bread to sit until you can see some of the custard has absorbed into the bread.
--Use a water bath to keep the cooking temperature even so that the custard does not overcook and curdle.
Banana Chocolate Bread Pudding
Serves 6 to 8
8 cups (1-inch cubes) of challah, brioche or egg bread
4 ounces bittersweet chocolate, coarsely chopped
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