chocolate chip bread pudding

I think over did yesterday.  I came home from work and slept for a couple hours.  Then I had time with my sewing machine which was really nice.  We watched a snowboarding video and the comment was we could move to Nepal and live there well for the rest of our lives.  The thought went through my head "I do not mind being a dirt bag at all but how would I get my sewing machine there?"  I am really not odd.  I actually have a trailer I want to build for hanging out places in the winter.  I already have a space for my sewing machine and a wood stove in my head.  Dirt bag.  Odd.  Yes.  All these thoughts come with tired, sick, and worrying about my best friend as her Dad waits for more information about his brain tumor.  There will be more news Monday but it is hard to wait. 

I think I may skateboard to the library tomorrow.

There is a bit of comfort food going on around here.  My family has a hard time waiting for bread to cool before cutting it out of the oven.  That means there is always a ragged piece that is a bit dry at the end of the loaf.  I usually cut it off and save it.  It makes the best french toast or bread pudding.  Comfort includes chocolate so I made a chocolate bread pudding .  Rich.  Lovely.  We had it for two nights even though it only started with four slices of bread.  This will be something I will remember to make more often.  I already have bread started again so it is in process.

chocolate chip bread pudding

4 slices of bread, cubed.  Stale is best

1 egg

1 cup milk

1/3 cup sugar

2 teaspoons vanilla

1/2 to 1 cup chocolate chips.  I used the mini ones because they are gluten free but they worked well.

granulated sugar, about 2 tablespoons

Whisk the egg and milk together in a medium bowl.  Add the sugar and vanilla and mix well.  Toss in the bread cubes and cover.  If you have the time, let the bread soak up the egg mixture for a couple hours.  Mix occasionally.

Preheat oven to 350 degrees Fahrenheit.  Mix the chocolate chips into the egg mixture.  Pour the mixture into a medium pryrex or an 8 inch by 8 inch pan.  The square pan will give more crispy edges and that is my preference.  Sprinkle with the two remaining tablespoons of sugar.

Bake for about 45 minutes or until you have golden edges.

Enjoy!  We ate it warm but it is good cold too.  Warm means there is gooey chocolate.  I

thought it was a bit rich and would probably only use 1/2 cup chocolate chips next time instead of a scant cup of chocolate chips.  I think that bit may really depend on mood and what comfort is needed.