1 c TJ’s semi-sweet chocolate chips
1 c Coarsely chopped dried apricots (optional)
—OR coarsely chopped Uncrystallized Ginger OR dried cranberries OR cherries OR. . .
1 pint TJ’s heavy cream
½ c milk
½ c sugar
3 whole eggs plus 1 yolk
1 tsp vanilla
Preheat oven to 350º. Lightly butter an 8” sq pan.
Whisk together cream, milk, sugar, eggs & yolk and van lla. Set aside.
Trim crusts from 12 slices of bread, and cut slices diagonally into 4 triangles.
Place bread triangles haphazardly in pan with points sticking up; doesn’ t need to be neat.
Sprinkle with chocolate chips (and fruit) – work chips between the slices with your fingers.
Stir the cream mixture & pour over the bread;
use fingers or a fork to work the liquid down between the bread.
Bake for about 45 min. or until the bread pudding is dark golden brown and the center no longer jiggles but is not quite hard.
Allow to cool forabout 30 min. before “breaking through.”