I love when I can get maximum use out of all leftovers.
- Carbohydrate 99.1559112916666 g
- Cholesterol 128.988125 mg
- Fat 22.6738955833333 g
- Fiber 1.47226630491018 g
- Protein 7.46768454166667 g
- Saturated Fat 12.9692300708333 g
- Serving Size 1 1 Serving (188g)
- Sodium 516.169691666667 mg
- Sugar 97.6836449867565 g
- Trans Fat 1.77966232083334 g
- Calories 622 calories
Step-by-step
- In a mixing bowl break up bread.
- In a separate bowl mix 2/3 cup sugar, 2 heaping Tbsp cocoa till combined and mix with bread until all is coated tossing together lightly.
- Pour into greased casserole dish.
- Combine milk , heavy cream, both well beaten eggs and 1 tsp vanilla.
- Pour this over the bread and it should just cover the bread pieces.
- Sprinkle cinnamon all over the top to your liking.
- Bake at 350 for about 45 minutes.
- When removed, dallop 6 TBS butter on top so that when it melts as it cools it will cover the pudding.
- Serve with Cool Whip if you like.
Unlike a standard bread-and-butter pudding that relies on layered slices of flatbread topped with fruit, this preparation treats the starch as a uniform sponge that breaks down into the surrounding liquid matrix. Historical iterations of baked custards mixed with dry scraps originated primarily out of necessity in medieval kitchens seeking to salvage stale loaves from total waste. Combining granulated sugar and cocoa powder directly with the torn pieces before adding any liquid ensures the starch absorbs the dry flavoring agents evenly, preventing clumps of raw cocoa from forming inside the crumb structure. Whisking whole eggs thoroughly incorporates air while dispersing proteins throughout the dairy base, which is critical because these proteins will eventually denature and coagulate around 170 degrees Fahrenheit to set the pudding into a cohesive mass. Pouring the resulting dairy and egg mixture over the cocoa-coated pieces requires precise volume management so the liquid merely reaches the surface without drowning the structure, allowing the topmost edges to toast slightly during the bake. Keeping the oven set to 350 degrees Fahrenheit prevents the dairy solids from scorching while providing enough thermal energy to cook the eggs safely through the forty-five minute baking window. Distributing whole pats of butter across the hot surface immediately upon removal allows residual heat to melt the dairy fats slowly, creating a glossy lipid barrier that enriches the mouthfeel as the dessert cools. Ensuring the casserole dish is properly greased beforehand prevents the starch and sugar matrix from adhering to the ceramic walls, guaranteeing clean portions emerge every single time.
