Chocolate Chip Fireball Bread Pudding

Hey every body Antoinette here!

With another yummy bread pudding recipe. In fact I like this recipe a bit more then our last one and I'll tell you why. This time we used Challah bread which is a sweet egg bread. The bread itself has honey in it which the yeast feast on and wallah! Beautiful, sweet bread that can be used for French toast, toasted with butter or as we did here, bread pudding.

First let me sing the praise's of bread puddings once more. Bread pudding is a relatively easy crowd pleasing dessert. It can be made with very basic ingredients that your average kitchen has. No odd spices or ingredients that you will probably only ever use once then be pushed to the back of your cabinet to never been seen again. It can be spiked with your favorite liquor/whiskey/rum or just with simple nonalcoholic  extracts. It's a great simple idea for a dinner party all you have to is prepare it beforehand and pop it in the oven before your first course and by the time you're done with your entree, it should be done and ready to be serve warm. No need to go all out with a cake or smancy fruit tart just serve your guest a nice warm ooey gooey plate of this stuff an I'm sure it will please.

 Custard Recipe
-16  fl Oz of whole or half an half
-4  Oz of sugar
-2 whole eggs
-4 egg yolks
-1 Tbsp of vanilla extract

1) Bring milk to a boil with the sugar
2) Whisk eggs and yolks in to a liquid in a large bowl
3) Whisk in boiling milk in a thin stream, this is to prevent cooking the eggs I would recommend to whisk for about 5 minutes
4) Strain in to a clean bowl and stir in vanilla extract

Bread Pudding Recipe
-2 Tbsp of FireBall whiskey (a very smooth cinnamon flavored whiskey) you can switch this out with your own personal favorite
-2 Fl Oz of melted unsalted butter
-Custard mix as seen above
-3 Oz of any style bread you prefer . We chose Challah for this recipe
-1/2 cup of semi sweet chocolate chips

1) Preheat oven to 300 degrees F
2) Cut bread in to small cubes and pour the melted butter over and mix to make sure the bread gets evenly coated
 3) Add the 2 tablespoon of the Fireball whiskey in to the custard mix and stir
4) Place the coasted bread in to the custard mix and let sit for about 10 minutes
5) Place  1/4 of the chocolate chips in a 6x6 baking tray
6) Add the bread mixture to the pan and place it in a water bath . Water should come up about 1/4 to half way of your baking tray.
7) Add the remaining 1/4 of the chocolate chips on top of the bread mixture ,then sprinkle some cinnamon sugar on top to taste
8) Place both in to the over for 45 minutes or till the custard has set.
9) Let rest for 5 to 10 minutes an serve warm or a scoop of ice cream on top.