Wednesday, March 19, 2008

Chocolate egg bread pudding is eggs-actly right for Easter

We’re planning our Easter menu, and along with the usual bunny cakes, colored eggs, and jelly beans, we’re going to surprise our guests this year with a sensational new dessert.

What else, but bread pudding? Looking through the range of Easter basket goodies at the market, I zeroed in on some of those little milk chocolate eggs, which I brought home and whipped up into an incredible BP. I crushed up the eggs into small chunks, and also added a handful of fresh raspberries – chocolate and fruit (especially those red fruits such as cherries, strawberries, or raspberries) just seem to go together.

A delightful treat that you can make ahead is the order of the day, of course, especially for holiday meals – take the stress out of the last-minute prep. Make this BP the day before and keep it in the fridge. Then just scoop out servings onto dessert plates for guests to enjoy. (If you’d like to serve it warmed up, just nuke it while you’re singing, “Here comes Peter Cottontail, hoppin’ down the bunny trail...”) The oohs and ahs will keep coming as you bring out this spring dessert, decorated with green, pink, orange, and yellow jelly beans, maybe a little chocolate sauce, and topped with a chocolate egg. And if a chocolate bunny friend sneaks in to the picture, trying to attract attention, that’s okay too. Let bunny sit on the plate and enjoy the view.

Have fun creating your colorful Easter bread pudding. Use your imagination to add items from your shelf such as mini marshmallows, nuts, dried fruit, or even ice cream sauces.
Happy Easter!


3-1/2 cups day-old French or Italian bread, cubed
2/3 cup chopped chocolate eggs (or chocolate of your choice)
1/2 cup chopped Bing cherries, raspberries, or strawberries (do not thaw if frozen)
3 large eggs
1/2 cup sugar
2 cups whole milk
1 teaspoon vanilla or almond flavoring
1 tablespoon butter

Preheat oven to 375 degrees F. Place bread cubes in 2-quart buttered baking dish. Mix in chopped chocolate and fruit. With electric mixer, beat eggs until foamy. Beat in sugar; mix in milk and flavoring. Pour egg mixture over bread. Dot with slivers of butter, then sprinkle on cinnamon-sugar. Bake 45-50 minutes, or until knife inserted in center comes out clean. Serve topped with whipped cream or topping. Serves 6-8.
© 2008, Recipe by Portia Little.


Rochelle R. said...

This sound yummy. I have a small amount of raspberries that have been hanging around the frezzer and plenty of chocolate eggs. Thanks for the post.

Susan Billie Taylor said...

Portia, These images are adorable! I have been to your Blog several times, and each time a smile comes to my face when I look at your photos. The recipe looks yummy too!