Bread pudding is kinda weird. Some people don't like it because it has a different consistency. I never liked it when I was younger- mushy bread in some eggy, jelly stuff? No thanks! Then I tried some when I was older. It was just plain vanilla bread pudding, warm with some vanilla ice cream and I was sold.
I was excited that this week's recipe, chosen by Upper East Side Chronicles, was for chocolate bread pudding. I made chocolate bread pudding once before, a Paula Deen recipe that I absolutely love. Dorie's requires you to boil the milk and temper the eggs beforehand, and bake in a waterbath (which I admit, I skipped). Soaking the bread for 30 minutes before baking is a must- the bread soaks up all the milk/egg/sugar mixture, making it yummy and moist. Here's mine before it went in the oven:
I may have baked mine a little too long because the bread got a little dark on top. No matter, it was still wonderfully moist and delicious. I added about a 1/4t cinnamon, which added a nice flavor. I do have to admit I like Paula Deen's recipe a little more- although I don't use the sauce she makes, hers is more decadent and chocolatey. Thanks to Lauren for the great pick!
Side note- my Cake Slice Bakers cake is coming! I just haven't had time to buy the tea!