Cook the Issue 2010: Quick Chocolate Bread Pudding

My daughter loves French bread, but she prefers the crumb, so I am often left with a pile of hollowed-out crusts.  This worked out perfectly for this recipe.  I only had about half the amount of bread, so I buttered, cubed, and toasted it in the toaster oven.  Then I used my smallest cast iron pan to make a mini pudding.  Instead of heating the oven, I broiled the top in the toaster oven.  It was delicious-- the idea of making bread pudding on the stovetop like a frittata is pure genius.  Through a massive exercise of willpower, I even managed to save half of the pudding for breakfast tomorrow-- or maybe a late-night snack tonight!