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Delightful Cookie Bread Pudding Recipe

The smell of these decadent treats baking in the oven will keep your loved ones nearby, waiting in anticipation. Be sure to have French vanilla ice cream close by, too!

Prep Time: 45 Mins | Total Time: 2 Hrs | Makes: 16

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Ingredients:

1/2 pkg (510 g) Pillsbury* Refrigerated Chocolate Chunk Cookies
4 cups (1 L) cubed egg bread
3 cups (750 mL) whole milk (3%)
3 eggs
1/2 cup (125 mL) sugar
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) salt

Method:

Heat oven to 350°F (180°C). Prepare 9 large size cookies according to package directions.
Bake 14 minutes or until very crisp but not scorched. Cool.
Break into bite-sized chunks. Set aside.
Butter an 8 or 9-inch (20 or 23 cm) square baking pan. Place bread cubes in pan.
Whisk milk, eggs, sugar, vanilla and salt until well blended. Pour over bread cubes.
Let stand 15 minutes, pressing down occasionally. Stir in cookies.
Bake 50 to 60 minutes or until puffed, golden and centre springs back when lightly touched.
Butter 10 - 3/4 cup (175 mL) ramekins or custard cups. Place ramekins on baking sheet.
Place bread cubes in bowl. Whisk milk, eggs, sugar, vanilla, and salt until blended.
Pour over bread cubes. Let stand 15 minutes, pressing down occasionally. Stir in cookies.
Spoon 1/2 cup (125 mL) pudding mixture into each ramekin. Bake 40 to 45 minutes.

Tip: For an easy family dessert, one large bread pudding is ideal. When company's coming, or for an afternoon treat, dress the pudding up in pretty single-serving ramekins.

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