BRIOCHE BREAD PUDDING

I just got home from a ski vacation where we stayed with friends that love to cook, which means (a) we always have delicious meals when we travel together, and (b) I always come home with a few new recipes up my sleeve. This brioche bread pudding is one of them, and boy is it delicious. The best part? Leftovers make an excellent breakfast - your kids will think you've lost your mind (in a good way!) letting them have it on school mornings.

K I D D U T I E S :

Crack eggs

Measure and mix custard ingredients

Sprinkle chocolate chips

I N G R E D I E N T S :

6 thick (about 1.5 inch) slices quality brioche

6 eggs

1/4 cup sugar

3 cups whole milk

1/4 tsp salt

1.5 tsp vanilla extract

mini chocolate chips

I N S T R U C T I O N S :

Heat oven to 350 degrees F and toast sliced brioche about 5 minutes until dry to the touch, but not browned. Set aside to cool and make custard.

Mix 6 eggs and sugar until smooth, then add the milk, vanilla and salt and mix until smooth. Arrange brioche in an 8x8 baking dish, cutting slices to fit as necessary (they should all fit fairly snugly in the pan together) sprinkling mini chocolate chips between, around and on top of bread slices as you go. Pour custard over and around brioche in the pan and let sit about 10 minutes to absorb. Bake in preheated 350 degree F oven for 1 hour, then check for doneness. If you can still see liquid, bake 10 minutes more. Continue doing so until liquid is gone and the pudding has a spongy feel to it. If the top becomes too brown, simply tent with foil to complete baking.

Serve with a good dusting of powdered sugar and/or fresh berries.

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