Black and White Cinnamon Bread Pudding

Its inevitable that we always have a partial loaf of bread left over on the brink of going bad because my husband and I have no self-control when we walk into our favorite bakery. We buy one of each loaf that they have for sale that day. We head home and go crazy eating so many paninis, toast, and sandwiches that we can hardly look at the remaining loaf sitting up on the shelf. So, I throw it in the freezer and wait. I wait until a Sunday morning when we are searching for a great brunch idea and I look in the freezer and see that half of loaf of cinnamon bread staring at me. No toast, no sandwich. But instead I make my scrumptious Black and White Cinnamon Bread pudding. My family goes crazy for it and I think so will you.

Tempering Eggs

​Instead of just pouring all of the hot milk into the egg mixture, you need to add a very small amount of the hot liquid into the eggs while constantly whisking the eggs. Continue slowly adding the hot liquid while whisking the eggs and after a few moments you can safely add the remaining hot liquid.
 
Adding the hot liquid slowly will gradually bring up the temperature of the eggs without scrambling them.

Black and White Cinnamon Bread Pudding Recipe

Serves 5-6
Prep Time: 15 minutes 
​Cook Time: 45 minutes

​INGREDIENTS
2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
⅓ cup sugar
 Pinch salt
½ loaf cinnamon bread, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten
¼ C. semi sweet chocolate chips
¼ C. white chocolate chips or chopped vanilla almond bark
 
PREPARATION
Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, sugar and salt. Continue cooking just until butter melts. Meanwhile, butter a 4-to-6-cup baking dish and fill it with half of the cubed bread. Sprinkle half of the chocolate and white/vanilla chips. Sprinkle the remaining bread cubes in dish and finish with the remaining chocolate and white chips.

​*Temper eggs and vanilla with milk mixture and whisk; pour mixture over bread. Bake for 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.