Well make chocolate bread pudding, of course! Earlier this summer, I made my favorite brownies but substituted natural sugar for the regular white sugar. You wouldn't think there would be a difference, but boy was there ever! They just wouldn't set up! They were oily, hard and way darker than they should have been. I considered them completely inedible, not even good enough to chop up for ice cream add-ins. Then I decided that I should try to use them, not dump them, and thought that maybe they would work in a bread pudding, if I let them soak a REALLY long time in the batter before baking. And hooray, it turned out great! WARNING: This should NOT be considered a breakfast food. It is far sweeter than a regular bread pudding and SUPER chocolately. This would make a great dessert to serve to company - custardy, chocolatey and with a scoop of vanilla ice cream!
Brownie Bread Pudding
