Trader Joe's makes my life easier. There, I said it.
Most of their food options are organic, preservative-free and seriously tasty. So imagine the fun I'm having with the Cooking with All Things Trader Joe's cookbook.
Throwing together their pre-packaged foods to create meals is something we started doing once our second baby was born, and we've been blowing through this cookbook ever since.
This time I put my daughter to work on this very easy Honey, I Ate the Chocolate Bread Pudding recipe that only requires three ingredients. Four, if you count the vanilla ice cream that must go on top.
We substituted brioche for the honey wheat (they were out of the honey wheat at our store) and I substituted my four-year-old for myself since she cubed the bread, poured the milk and mixed it all up. I just supervised. This cooking with kids things is getting easier every week.
Here's what you need:
1/2 loaf (8 slices) Whole Wheat Honey Bread
11/2 cups Brownie Truffle Baking Mix (just the dry mix, don't add anything else)
21/2 cups whole milk
Cut crusts off bread slices. Cube bread into 1/2-inch by 1/2-inch pieces. Toss diced bread in an 8 x 8-inch lightly greased or buttered baking pan and arrange so pan is filled evenly.
Combine milk and brownie mix. Stir well for a minute until dissolved. Pour brownie mixture over diced bread. Lightly press down on bread pieces so that they are thoroughly soaked through with brownie liquid.
Set pan aside while you preheat oven to 350 degrees F, perhaps 10 minutes or so. This extra time will give the bread time to soak further. Cover pan tightly with foil and bake for 30 minutes.
When done, remove pan from oven and let it cool for 15 minutes, allowing bread pudding to set. Serve warm.
We put vanilla ice cream on top to make it even more awesome than it already is.