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.
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.
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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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