Uploaded September 2021 | Updated September 2026, 15 hours ago
Recently we made a video about blondies, and in the course of making it I realized that I did not have really the right sort of pan to bake them in, and they came out looking fine but actually slightly overbaked. And who wants empty calories that aren’t extraordinarily delicious? The solution was obvious: freeze them before they grew mold, and then turn them into bread pudding.
Since the bread pudding is made from a dessert, the formula has been altered a little bit – no longer enriched with cream, not as much sugar, etc. Of course, if you wanted to simply substitute blondies into the regular bread pudding recipe, that would also work.
This turned out really well, we thought, and while it is desserty, it is not overly sweet. If you like these things sweeter, use a sweeter chocolate, mix in a small proportion of white chocolate chips, or chopped up maraschino cherries, before simply adding more sugar.
Makes enough for 8-12 people.
Equipment:
• appropriately-sized casserole dish
• large glass measuring cup or small mixing bowl
• pie tin or other dish for toasting pecans
Ingredients:
2-3 cup blondie chunks old; and/or old brownies or similar
4 ea eggs
1 cup milk
1 Tbsp sugar
1/4 tsp cinnamon
1 tsp vanilla
1 pinch salt
1/2 cup chocolate tablets large chips/chunks
1/2 cup pecans toasted and roughly chopped
Procedure:
1. Preheat oven to 375F.
2. Grease the inside of the casserole dish with some soft butter.
3. In the measuring cup, mix the eggs with the milk, sugar, cinnamon, vanilla and salt.
4. Chop the blondies into 1” cubes, unless perhaps they are already broken up.
5. Arrange the blondie pieces into the casserole dish, and pour over the egg mixture.
6. Let the mixture stand on the blondie pieces for 15 minutes.
7. Poke in the pecans and chocolate pieces last, in order to help prevent them all just falling to the bottom of the dish.
8. Place in the center of the preheated oven for 20-30 minutes. The pudding is ready when it is starting to brown a little on top and has puffed up. A toothpick test may be used, but there will also be lots of melted chocolate.
9. Allow to cool somewhat, and serve warm, optionally with ice cream or creme anglaise.
Music: bensound.com/royalty-free-music
Recently we made a video about blondies, and in the course of making it I realized that I did not have really the right sort of pan to bake them in, and they came out looking fine but actually slightly overbaked. And who wants empty calories that aren’t extraordinarily delicious? The solution was obvious: freeze them before they grew mold, and then turn them into bread pudding.
Since the bread pudding is made from a dessert, the formula has been altered a little bit – no longer enriched with cream, not as much sugar, etc. Of course, if you wanted to simply substitute blondies into the regular bread pudding recipe, that would also work.
This turned out really well, we thought, and while it is desserty, it is not overly sweet. If you like these things sweeter, use a sweeter chocolate, mix in a small proportion of white chocolate chips, or chopped up maraschino cherries, before simply adding more sugar.
Makes enough for 8-12 people.
Equipment:
• appropriately-sized casserole dish
• large glass measuring cup or small mixing bowl
• pie tin or other dish for toasting pecans
Ingredients:
2-3 cup blondie chunks old; and/or old brownies or similar
4 ea eggs
1 cup milk
1 Tbsp sugar
1/4 tsp cinnamon
1 tsp vanilla
1 pinch salt
1/2 cup chocolate tablets large chips/chunks
1/2 cup pecans toasted and roughly chopped
Procedure:
1. Preheat oven to 375F.
2. Grease the inside of the casserole dish with some soft butter.
3. In the measuring cup, mix the eggs with the milk, sugar, cinnamon, vanilla and salt.
4. Chop the blondies into 1” cubes, unless perhaps they are already broken up.
5. Arrange the blondie pieces into the casserole dish, and pour over the egg mixture.
6. Let the mixture stand on the blondie pieces for 15 minutes.
7. Poke in the pecans and chocolate pieces last, in order to help prevent them all just falling to the bottom of the dish.
8. Place in the center of the preheated oven for 20-30 minutes. The pudding is ready when it is starting to brown a little on top and has puffed up. A toothpick test may be used, but there will also be lots of melted chocolate.
9. Allow to cool somewhat, and serve warm, optionally with ice cream or creme anglaise.
Music: bensound.com/royalty-free-music
