I’d Be Muffin Without You…

This Chocolate Bread Pudding swirled with the rich flavors of mocha and rum, and studded with chocolate chips, is sure to knock your socks off! It’s super quick to mix up, and can be refrigerated overnight so that it’s ready to be baked up first thing in the morning. It’s perfect for overnight houseguests, special occasions with the family, or just lazy weekend mornings.

Thanks for muffin…

Now, anybody who knows me knows that I love to shop at Costco. And in most cases, I think the Kirkland brand is just as good, indeed, often better than it’s brand name counterpart. That being said — and maybe I’m just spoiled by the most excellent bakery at our locally owned grocery store — I do not like Costco’s muffins. Some of them are okay, I suppose, but, overall, I find them to be dry and heavy compared to those at our local place. Sorry, Costco.

On a happier note, this means I’m much more likely to have some muffins left over long enough to go a bit stale, and, voila! They make the best bread pudding imaginable. In fact, since I developed this fabulous recipe for Chocolate Bread Pudding, my kids regularly coerce me into buying Costco muffins solely dedicated to this purpose. It’s just that good!

Of course, you can use any brand of jumbo-size chocolate muffin that happens to be languishing on your counter, or even experiment around with muffins and extracts of different flavors. Just remember that this recipe is built around the concept of using a sweet bread, so, while it’s fine to substitute out muffin flavors, the egg base doesn’t contain enough sugar on it’s own to use, say, French bread.

Now, let’s get baking…

Don’t forget, this delicious Chocolate Bread Pudding needs to sit for at least one hour, or, better yet, overnight, to absorb some of the liquid before baking. Keep it covered with plastic wrap, but don’t forget to remove it before baking. It should look like this:

For more Holiday Weekend Recipes, check out:
Weekend Potluck

Click Here and Scroll to Comment