Having a few eggs and a half a loaf of almost stale whole wheat ciabatta prompted me to make bread pudding.
Chocolate Bread Pudding
adapted from: http://www.epicurious.com/recipes/food/views/Chocolate-Bread-Pudding-109128
1/2 whole wheat baguette, cubed (I leave the crusts on)
1 c. whole milk
1/2 c. cold coffee (tea would be lovely also)
1/4 c. coconut palm sugar
1/8 tsp. cinnamon
1/8 tsp. ground cardamom
1/8 tsp. fine grain sea salt
2 oz. dark chocolate
1 tsp. pure vanilla
Preheat the oven to 325F and butter a casserole dish.
In a medium saucepan, bring the milk, coffee, salt, cinnamon, and cardamom to a simmer. Add in the chocolate and stir until melted and smooth, cool a bit and set aside.
In a medium mixing bowl, whisk the eggs together and add a small amount of the milk and chocolate mixture to the eggs and whisk vigorously. Add the rest of the milk mixture to the mixing bowl.
Add the bread and stir to coat. Pour into the buttered casserole dish and let sit for about an hour to absorb the milk mixture, pressing down occasionally.
Bake in a hot water bath until the center is just set, about 45 minutes to an hour. Serve warm or cool.