Honestly, when it comes to Bread Pudding, this is a treat that can contain so much extra calories and fat. All unnecessary too if you ask me. You just need to know where and how to make some smart swipes, secrets, and tweaks.
I love this bread for its uniqueness and how it does hit the spot but remains on the lighter side of things. You know those recipes that taste even better the next day? Well, that is this for sure!
This is a relatively “light” way to make Bread Pudding. For example, I do not use sticks of butter, I do not use all yolks in the eggs, I use low-fat milk in replacement of whole, whole-wheat bread instead of white, etc. So you see, this all adds up (in a good way). Bread pudding can be one of the most fattening desserts, but not here with my version. I absolutely love the coffee the background and this is another secret to keep flavor so heavenly.
As mentioned, This bread pudding is just as good if not better the next day. It is still very light, not to heavy, or TOO rich- like most bread puddings. I love the coffee background with the chocolate chips, and you will too. A layer of whipped cream topping is how I always serve it, that is optional but to me, a must!
NOTE: I find I make this when I have any extra bread hanging around on its last days, it is great for that.