If you’re looking for something tasty and that doesn’t require a special trip to the grocery store try this recipe from Kieron Hales, local dad of two chef at Zingerman’s Cornman Farms in Ann Arbor.
“Whether you’re looking for a productive way to occupy your kids or simply #boredombaking by yourself, this recipe is a perfect way to treat yourself,” Kieron says.
“Plus, since we are all very focused on not wasting food, this is a great way to use up our leftover extra breads, cinnamon rolls, coffee cakes and other breads and sponge (cakes).”
- Bread tin or loaf pan (Kieron likes this one by Lodge Cast Iron)
- Deep Roasting Pan (here’s another Lodge example)
- Griddle (and one more option)
- 3 each egg yolks
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/2 cup cream
- 1/2 cup milk
- 1/2 Tbsp. vanilla extract
- 1/2 tsp. orange zest
- 1/2 tsp. lemon zest
- 1 lb. bread (your choice; white, French baguette, farm bread or leftover cakes or sponge cakes work best)
- 1/2 cup chocolate chips
- 1/2 stick melted butter
- Whisk the egg yolks, sugar and cocoa powder together until light and fluffy, 10-15 minutes. “Ask your kids to help you measure out your ingredients,” Kieron says. “It’s a great way for them to practice their math skills.”
- Place the cream, milk, vanilla and orange and lemon zest in a separate pot and bring to a simmer for 5 minutes.
- Slowly pour 1/4 of this mixture over the egg/sugar mix to temper the eggs, whisking continuously.
- Add the rest of the pot contents and whisk fully.
- Let cool for 30 minutes.
- Set oven to 350 F.
- Rub butter on the inside of a loaf pan.
- Arrange one layer of broken-up bread pieces over the base of the pan.
- Sprinkle 1/3 of the chocolate chips on top of the bread.
- Repeat this with two more layers of bread and chocolate chips. “My kids love this part,” says Kieron, who has two sons. “Simply rip up the bread and ask them for their help laying it down. Then, of course, it’s always fun to sprinkle chocolate chips on top.”
- Pour half the milk mixture on top.
- Repeat the layering one last time.
- Pour the remainder of the milk mixture on top.
- Using your hands, press down gently on the mix until the bread is fully covered. “That’s right, use your hands! Everyone gets a little messy, but it’s always a lot of fun.”
- Let soak for 30 minutes.
- Press the bread down once more and cover with tin foil.
- Place the loaf pan in a deep roasting pan. Add hot water to the roasting pan until it comes about half-way up the edge of the loaf pan.
- Place in the oven and cook for 60 minutes.
- Raise oven temperature to 375 F. Remove the foil and brush the top with melted butter. Return to the oven for 20 minutes. Check that the center is fully cooked by giving it a gentle push in the center; you should see no liquid. If it’s still runny, cook for an additional 10 minutes.
- Once finished, remove from the oven and allow to cool at room temperature for 40-60 minutes.
- Turn out your bread and butter pudding, slice into thick pieces and serve. “My family loves eating this for breakfast as a special treat.”
Pro tip: Want to save your leftovers? Place a piece of greaseproof paper on top of your bread pudding, followed by a small board, and place in the fridge overnight. The next day, place in the oven at 350 F for 5 minutes and slice into thick pieces. Reheat slices individually on a Double Play or a heavy bottom pan with a little oil, cooking all four sides until lightly colored.