Chocolate Pudding!

Pot de creme is just fancy pudding, but this recipe is the opposite of the original. No need to waste time with a water bath. All the ingredients minus the chocolate get cooked together (watch the heat so the egg yolks don't curdle!) and blended with chopped chocolate. Hellooo Ninja – it's been a while. Leave time to chill in the fridge and feel free to meringue the leftover egg whites. (Click here for the recipe from The Food Network)

Notes: lazy chefs (me) use chocolate chips. If it's not smooth enough, push all the ingredients through a sieve after blending, then chill.

Eat –B

 

When Life Gives You Leftover Challah Pudding

So this seemed like a good idea and the non-baker's way to offer up super fast dessert. Adding chocolate chips makes bread pudding Valentine's Day friendly too! More to the point, I scored some major household points.

As this was a first timer for me, I admit I may make adjustments. That said, baking eggs and milk is science, just not the rocket kind. It's forgiving.

Ingredients

2 cups milk room temp

2 eggs room temp

1/4 cup sugar

1/2 teaspoon vanilla, or more

Pinch of salt

(Maybe 1/2 teaspoon cinnamon next time)

1/2 challah or loaf of brioche, stale or not, roughly 1 inch cubes

Big handful of chips, or more

Unsalted Butter for baking dish, 2 quart dish

*note, mine was more deep than shallow meaning extra baking time. More shallow = less baking time

Preheat oven 350

Rub butter all over baking dish and up the sides. Mix milk, eggs, sugar, vanilla and salt. Toss that mixture with the bread. Let it soak a few. Pour half into baking dish, sprinkle generously with chips. Pour in the rest. More chips! Bake 50 min – 1 hour until the middle shows no sign of liquid when pressed.

Rest 10 minutes.

Eat – B