When I was younger, my family had many close friends. There were several people I called Aunty and Uncle although they were in no way related to me. One such Aunty was my mom’s friend from university, Anne Raos. My younger brother and I would jump for joy every time our dad announced a trip to Beamsville to go visit Anne and our “cousins”. The hours and hours we spent playing in their rather quirky three-storey house were unforgettable, and seem to have happened only yesterday.
My favourite memory from Aunty Anne’s house is her famous Hugs ‘n’ Chips Bread Pudding. It was rich and decadent, and a delectable butterscotch sauce that graced the mounds of sweet chocolatey bread. We were bound to be hyperactive for hours. For the final 2016-17 issue of Pro Tem, I’ve decided to share this recipe with all of you. I hope you enjoy it as much as my family and I do, and I hope that someday it’ll create great memories for you, just as it has for me. Don’t forget to follow me on Facebook at John Kemp’s Kitchen and on Instagram @johnkempskitchen to receive updates during the summer session! Have a great summer break, Glendon!
Hugs ‘n’ Chips Bread Pudding
2 cups milk chocolate chips
1 can sweetened condensed milk
1 cup hot water
1, 9-inch loaf day-old French bread, cut into bite-size cubes
1 tbsp. butter
1 recipe Butterscotch Sauce (below)
1. Preheat the oven to 350°F.
2. Fill a medium saucepan to about 1 ½ inches with water, and place a medium mixing bowl on top to create a double boiler or bain-marie. Bring to a simmer.
3. In the bowl, melt all but 5 tbsp. of the chocolate chips. Then, add condensed milk, water, and eggs. Whisk together well.
4. In a large mixing bowl, pour the mixture over the bread and stir until coated evenly. Allow to soak for 1-2 minutes.
5. Spoon the mixture into a buttered 3-litre casserole. Dot the top with butter and bake for 45-50 minutes or until a toothpick inserted in the centre comes out clean.
6. Sprinkle with reserved chocolate chips and serve with butterscotch sauce.
Combine ½ cup butter, ½ cup whipping cream (35%), and ½ cup packed brown sugar. Allow to combine and thicken, stirring constantly. Serve over bread pudding.