The Pioneer Woman Tasty Kitchen
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Chocolate Chip Bread Pudding in a Canning Jar

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Level: Easy

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Description

I don’t like to waste things. That applies to food, too. When we’ve eaten up a loaf of bread and the ends are left, I stash them in a Ziplock bag in the freezer. When we have leftover pancakes or waffles? Yep, stashed in the freezer. The kids will pull out frozen waffles or pancakes and heat them up for breakfast, but sometimes it feels like the freezer is getting overrun by leftover carbohydrates.

Ingredients

  • 6 cups (or So) Of Bread, Or An Assortment Of What You Have, Torn Into Pieces
  • 1 cup (or So) Chocolate Chips (semi-sweet Or Dark Are Best!)
  • ¼ cups Melted And Cooled Butter
  • 2 cups Milk, Fat-free, 2% Or Whole
  • 2 whole Eggs
  • ½ cups Sugar
  • 2 teaspoons Vanilla

Preparation

Tear bread into a large mixing bowl. Add the chocolate chips. The more, the merrier!

Combine the wet ingredients and sugar into another bowl and mix to combine. Pour the wet ingredients over the bread and toss. Cover the bowl and refrigerate for at least an hour to let the bread soak up the custard.

Prep a few small canning jars by buttering or spraying them with nonstick cooking spray. Spoon the bread mixture into the individual jars and place jars onto a roasting pan. Cover all of the jars with one large sheet of aluminum foil and refrigerate overnight.

The next day … Preheat oven to 375ºF. Pull the roasting pan with the jars in it out of the fridge and remove the foil. Pour boiling water 1/2 to 1 inch of the way up the bottom of the roasting pan. Bake at 375ºF for 20–30 minutes (my oven is a little hot, so things tend to take less time). If they brown too quickly, just put the foil back on top.

Enjoy!

3 Comments

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anniesavorthismoment on 4.12.2011

Thanks, Ladies, hope you enjoy!

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roxypop97 on 3.30.2011

This looks very good. Great idea for the leftover bread and pancake pieces. Never would have thought to use it like this. I’m going to try it this weekend.

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