Though sourdough bread is particularly good in this recipe, you can use any leftover crusty bread you have on hand. Whipped cream or your favorite flavor of ice cream is a perfect accompaniment.
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In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt.
Melt 1 Tbs. of the butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.
Wipe the skillet clean and return to medium heat. Melt the remaining 1 Tbs. butter in the skillet until just browned and fragrant, about 2 minutes. Spread the bread mixture evenly in the skillet. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.
Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. (Watch closely to ensure that any chocolate pieces poking out of the pudding don’t burn.) Scoop the bread pudding into bowls and serve warm or at room temperature.
Good to explore this recipe! Have tried baking this and its savory are comparable to the recipe posted in www.everything-bread.com. You can also explore extraordinary cuisine on it.
Very easy very quick very worth the little bit of effort. I used semisweet chocolate chips and they worked fine. I am spoiled to a little sauce on my bread pudding so I wished for some whipping cream. I liked not having to heat the oven just a quick broil. And that could have been eliminated. Stove top Bread Pudding!!
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