I continue on my quest for the ultimate bread pudding and I may have found it.
With leftover brownies and a half a loaf of white bread it was a marriage made in heaven.
This time I checked out How to Cook Everything by Mark Bittman, and I was not disappointed, the recipe was simple. I just replaced half of the bread with brownies, and I am so glad I did. The Brownie Bread Pudding was a huge hit at the Broadbent Ranch, it lasted all of 10 minutes and no one bothered to wait for the ice cream.
Bread Pudding with Brownies
4 tablespoons unsalted butter plus more for greasing the pan
1 1/2 teaspoons cinnamon
1/2 cup sugar + 1 tablespoon
6 slices white bread, crusts removed if very thick
2 cups of brownie broken into pieces.
Preheat oven: 350F.
Butter/grease an 8-inch square baking dish.
Cut/tear the bread and brownies in bite-sizes pieces and add to baking dish.
Pour milk mixture over the bread. Let sit for a few minutes. Beat eggs and pour into the bread mixture, swirling to get the egg incorporated all throughout. Mix remaining sugar and cinnamon and sprinkle over top.
Place baking dish in a larger baking pan and pour hot water in,to within about 1 inch of the top of the dish.
Bake for 45 minutes to 1 hr, until a knife through the center comes out clean. The center will be slightly wobbly.