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Recipe: SueK’s Chocolate Chip Bread Pudding

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Faithful commenter SueK and I are having a conversation about refrigerators, including the relative merits of top vs. bottom freezers. Her reply to my comment that one drawer of our bottom freezer contains almost nothing but stale bread and bread crumbs, was this recipe about which she says, “Not a company dish…just not all that pretty – but definitely yummy!” Thanks!

SueK didn’t provide a name, so I made one up.

Suek’s Chocolate Chip Bread Pudding

2 C stale bread, broken into pieces. (1″ x 1″ approx) heels work fine
12  6 oz chocolate chips (1 pkg originally)*
3 eggs
2 C milk
1 tsp vanilla
1/3 C sugar

Butter a baking dish and add bread pieces. Beat together the eggs, milk, vanilla and sugar. Pour over the bread, add chocolate chips and mix all together. You can bake right away, but it’s better to let it soak so that the liquid gets absorbed – especially if you’re using stale bread. Bake one hour at 350*.. Let cool before serving, but served warm is best…just not _hot_! A little cream on top is also a nice addition since you’re obviously not watching your weight!! Whipped or just plain cream.

*SueK tells me this was her mom’s recipe and it called for 6 oz. of chips, but when Suek made it for her large family she doubled the recipe.

7 Responses

  1. Please adjust that 12 oz of chocolate chips down to 6 oz. My Mom’s original recipe (which this is) just called for “a package of chips”. I don’t even remember the 6 oz packages! I had 5 kids, so I doubled the recipe and always used the 12 oz package. When my Mom made it, I think they didn’t have 12 oz packages! Times change, don’t they! Now I buy a 32 oz package and just put in whatever looks good – and if you’re a chocoholic, maybe the 12 oz package will work just fine…but it _is_ a lot a chocolate. Not that that’s a _bad_ thing…!!

  2. And an “oh yeah”…
    Nobody in my family is especially fond of the heels of the loaf. So we’ve always saved them for this. Now. In my younger years, we lived on the East Coast. Like your climate, that meant humidity to the max, which meant that bread didn’t get stale, it got moldy. You’d have to put it in freezers – as you do. Actually, my Mom would put it in the oven – in those days all ovens were gas, and had a pilot light that was on all the time – where it would dry and she could save it for later use. Now I live on the West Coast…where humidity is non-existent, so we just leave it out and it dries out nicely – no freezer necessary!!

    Funny how things change and you never even notice!

  3. Left a reply…it disappeared. Maybe it will reappear??? If not…I”ll repost…
    Basically…use 6 oz of chips instead of 12…
    Time passes etc. In my Mom’s day, packages only came in one size…nowadays…!!!
    I usually buy 32 oz packages!

    1. Yeah. John has a table that converts # cans– into ounces &c. Heh. I found it!
      CAN SIZES (1970)

      From Bayou Cuisine: Its Tradition and Transition

      8-oz can = 1 cup, serves 2
      No. 1 can = 1¼ cups, serves 3
      No. 303 can = 2 cups, serves 4
      No. 2 can = 2½ cups, serves 6
      No. 2½ can = 3½ cups, serves 7 or 8
      No. 3 cylinder = 5¾ cups, serves 10 to 12

      1. How about a #10 can??? I have a recipe somewhere for cookies that calls for a #10 can of sweet potatoes. It was from one of the kids’ school cafeteria. I don’t think I ever got it scaled down to reasonable amounts…but they were _really_ good cookies.

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