Chocolate Bread Pudding

I suspect the kitchen version of planned obsolescence is leftovers for which there is a purpose. I made a loaf of chocolate bread last week and, while I knew the first few slices would be delicious with hazelnut spread, an expanded plan was also in order. There would, of course, be French toast but I was most anxious to see if the bread would work in an old-fashioned pudding. I wanted a simple dessert and I was determined to keep ingredients and calories to an absolute minimum. What follows is a really simple version of bread pudding with real chocolate flavor. I made the pudding twice; once with, and once without chocolate bread. While the flavor is more intense when the pudding has a chocolate base, I can happily report the recipe also works with a slightly stale white bread. The pudding is perfect for family and really good friends, but I wouldn't recommend it for occasions when you need to impress. This is a homely pleasure, best not served to the boss or queen.

Chocolate Bread Pudding

Ingredients:
5 to 6 cups chocolate or white bread, cut in 1-inch cubes
1/2 cup semi-sweet chocolate chips
2 large eggs, lightly beaten
2 cups whole milk
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
Optional: whipped cream for garnish

Directions:
1) Preheat 350 degrees F. Place bread in a buttered 9 x 9-inch baking pan. Sprinkle with chocolate chips. Set aside.
2) Place eggs, milk, sugar, salt, vanilla, cocoa and cinnamon in a medium bowl. Whisk to combine. Pour over bread and mix gently. Let sit for 15 minutes.
3) Bake for 40 minutes until firm but not dry. Serve warm or at room temperature. Garnish with whipped cream if desired. Yield: 8 servings.