|Half Baked Bread Pudding "Ice Cream"|
For the Bread Pudding:
5 Large Eggs, Beaten
1 ½C Italian Bread, Stale & Torn into Bite-Size Pieces
1 ½C Brownie Pieces
½C Semi-Sweet Chocolate Chips
½C White Chocolate Chips
For the Chocolate Chip Cookie Dough:
5T Unsalted Butter, Room Temperature
1/3C Light Brown Sugar
2/3C Chocolate Chips
Directions:1. To Make the Bread Pudding: Preheat the oven to 350 degrees and spray a 13x9 baking dish with Pam, and set it aside. Place the torn Italian bread pieces, brownie pieces, and chocolate chips into the pan (mixed together). Mix together the sugar, eggs, milk, vanilla, and vanilla bean in a bowl until smooth. Pour the batter over the bread pieces in the pan and let it sit for 10 minutes.
2. Bake for 35-45 minutes or until set. Remove from the oven and let the bread cool for 15-20 minutes, and then cover with tin foil and refrigerate overnight until chilled.
3. To Make the Chocolate Chip Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set this aside until ready to mix into the chilled bread pudding.
4. To Mix Up the Bread Pudding: Once the bread pudding has chilled and set in the refrigerator overnight, get the pan out and using your hands break up the pudding until it is light and fluffy (into pieces). Get your prepared cookie dough mixture and form them into rough balls and the place them evenly throughout the torn bread pudding mixture.
5. To Serve the Half-Baked Bread Pudding “Ice Cream”: Scoop the bread pudding into bowls and serve with some whipped cream.