Triple Chocolate Bread Pudding

Happy February 13! Happy almost Valentine's Day! Happy snowday funday (depending on where you live in the country)! Happy day before Friday! Happy almost weekend! No matter where you live, what your relationship status is, or what your work schedule is like, I'm wishing you a happy day. And to bring even more happiness into your life, I'm sharing this recipe. Even though I made this dish a little while ago, I couldn't think of a better day to post it. A rich, chocolate-y dessert made in a small portion perfectly fit for two individuals (or one individual with a serious sweet tooth)--this screams Valentine's Day. Not attached? Cool, me either. But it's still a happy day because this recipe is out of this world simple and knock-your-socks-off delicious.

For the longest time I turned my nose up at bread pudding. The thought of eating bread that is now the consistency of pudding weirded me out. If you are one of those individuals, please do me a favor and just try the stuff. I was blown away with how good it is. In addition to encouraging you to be courageous in your culinary experiments, I propose that we do away with the name "bread pudding" and call this dish something like "Ooey Goey Center of a Triple Chocolate Brownie". After all, that's basically what this dish tastes like.

No matter what you call it, just don't let the name or idea of the ingredients keep you from making this dessert. Try it tomorrow with your special someone, make it tonight to keep you cozy and warm, or just make it for the hell of it. After all, since when does anyone need a reason to indulge in a warm, decadent, triple chocolate treat?

Triple Chocolate Bread Pudding (adapted from Reading and Recipes)
(Serves 3-4)

1 cup chocolate milk
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 cup cocoa powder
2 Tablespoons unsalted butter, melted
1/2 loaf Italian bread, torn into pieces
1/3 cup semisweet chocolate chips

In a large mixing bowl, combine the chocolate milk, beaten egg, vanilla, sugar, salt, cocoa powder, and melted butter. Mix until all of the ingredients are well combined. Fold the torn bread and chocolate chips into mixture, making sure all of the bread is covered. Let bread sit for 30 minutes.

Preheat oven to 350 degrees. Spray a 5x7 inch pan with cooking spray. Pour the bread mixture into the prepared ban. Bake for 40-45 minutes, or until the dish is mostly set and only moves slightly in the middle when jiggled. Let the bread pudding cool slightly before serving warm. Store leftovers in the refrigerator for up to 4 days.

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Nutritional Info 
Servings Per Recipe: 4

Amount Per Serving:

Calories: 377.1
Total Fat: 13.7 g
Cholesterol: 63.9 mg
Sodium: 263.7 mg
Total Carbs: 60.8 g
Fiber: 3.9 g
Sugars: 38.9 g
Protein: 8.4 g