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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Chip Bread Pudding with Vanilla Sauce Recipe

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This recipe for Chocolate Chip Bread Pudding with Vanilla Sauce is from A Simple Meal: Recipes, Memories and Photos of Eloise Wells, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 5 cups cubed bread (I use Italian bread)
½ stick butter, melted
2 eggs, slightly beaten
1 to 1 ½ C. chocolate chips
1 cup sugar
1 T. Cinnamon
2 to 3 cups of milk (keep adding to mixture until it looks like thick gravy)



Directions:
Directions:
Combine all and put into greased 9 X 13 pan. Bake at 350 degrees in a water bath (put 9 X 13 pan into larger pan and fill larger one with one inch of water) for 45 minutes.

Vanilla Sauce
Combine one cup sugar, one cup water and 1 T. cornstarch into small saucepan. Bring to slow boil until slightly thickened. Remove from heat and stir in 1/3 stick butter and 1 T. vanilla. Serve warm over bread pudding.
Personal Notes:
Personal Notes:
This started as Anna Maude Gibson Mendenhall’s recipe. Eloise, her daughter, added the chocolate chips and vanilla sauce to the original recipe and I added the extra milk for a less firm consistency. This version won a Midwest Living Magazine recipe contest.

 

 

 

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