I didn’t have old bread to use up, but I did have more than half of a batch of sourdough oatmeal chocolate chip cookies that were starting to go stale. Would it be possible to make bread pudding with cookies?
I looked at a few different bread pudding recipes – they all included dried fruit like raisins and spices like cinnamon and nutmeg. I certainly didn’t want to add those ingredients to my chocolate chip cookie base. Talk about weird flavors!
I thought about what dried fruits go well with chocolate, and then remembered that I had dried cherries. They would be a perfect chocolate complement. Instead of cinnamon and nutmeg, I used cocoa powder.
When I mixed the milk and cookies together, I was reminded of many different milk-dunking incidents from my youth. If you leave a cookie in the milk too long, it will crumble apart. This is exactly what happened when I was preparing my cookie pudding. I forged ahead.
In the end, I was eating something that tasted like a chocolate cookie, in custard form. The bright bursts of flavor from the cherries were a wonderful addition. The cocoa powder tied everything together, and while the cookies disintegrated, they still provided the body of the pudding. This was another very successful experiment.
- 8 cups chocolate chip cookies, cut into small squares (about 24 cookies)
- 1 quart milk
- 1/2 stick unsalted butter (I used 1 stick, but that much wasn’t necessary. The cookies have fat in them already)
- 1/2 cup white sugar (typical bread pudding calls for more sugar, usually in honey or syrup form, but I wanted less of something that had a clean taste)
- 1 cup dried tart cherries, chopped
- 3/4 cup walnuts
- 4 large eggs
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
Step 3. In a large bowl combine the chopped cherries, nuts, cookies and sugar. Toss together with your hands. Pour the milk into the egg mixture, then pour that over the cookies. The cookies will likely quickly fall apart. don’t worry.