Chocolate-Pistachio Bread Pudding

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I had tons of Italian bread left over after a recent party. After a couple of days, it was solid. The husband asked if I could make bread pudding out of it instead of trashing it … I told him only if he could cut it into cubes. He did manage to do that, so I hunted down a bread pudding recipe as a reward. I assumed that when it came to this southern treat, I should start off getting inspired by a certain southern Food Network personality. She of course used pecans, but since I also had plenty of pistachios left over from the party, I decided to put a little spin on it. The results were yummy; too bad the husband has to work late tonight because I might eat it all.



Chocolate-Pistachio Bread Pudding

For the bread pudding:

  • 3 cups stale, cubed Italian bread
  • 2 cups granulated sugar
  • 5 eggs 
  • 2 cups milk 
  • 1 Tbsp vanilla
  • 1/2 cup packed light brown sugar 
  • 1/4 cup butter, softened
  • 1/4 cup ground pistachios

For the topping:

  • 1/4 cup pistachios, crushed
  • 1 Tbsp butter
  • 1/4 cup milk chocolate chips
  • 1 tsp vanilla
  • 1 tsp whiskey

Preheat oven to 350, and grease a 13x9 pan. Place bread cubes in large bowl. In another bowl, combine granulated sugar, eggs, milk and vanilla. Pour over cubed bread and let sit for 10 minutes. Meanwhile, combine brown sugar, softened butter and ground pistachios to make a paste. Pour bread into pan, then drop clusters of the pistachio mixture all over the top. Bake for 35 to 45 minutes. Custard should be set. Remove from oven and sprinkle crushed pistachios on top.

Combine butter and chocolate chips in a saucepan over medium heat. Stir until melted. Remove from heat and add vanilla and whiskey. Drizzle over bread pudding.

2 Responses

Is it yum?