Summer "Leftovers" Bread Pudding

Hope you're all having an awesome day! I just got done with some work and made a "leftovers" bread pudding that I wanted to share with you. It's a classic bread pudding recipe with a touch of summer. One of my favorite things about summer is making key lime pies. I have a special recipe (the crust is to-die-for!) that I can share another day, but my point in giving you this tidbit is to explain that my bread pudding is a mix of leftover delights. I had some italian loaf from weekday lunchtime sandwich-making, chocolate from an anniversary fudge cake I made Monday night, and key lime juice from a pie-making extravaganza last month.

I tailored the recipe to my 5 1/2 x 2 inch pie round which you can multiply to get larger amounts.

INGREDIENTS

2/3 cup of granulated sugar

2/3 cups of milk

1/2 teaspoon of vanilla extract

2 tablespoons of light brown sugar

1 1/2 large eggs, beaten

2 tablespoons of key lime juice

1 1/2 cups of day-old italian bread, cubed

DIRECTIONS

Butter the inside of the pie round. Preheat your oven to 350 degrees. Mix together sugar, milk, vanilla extract, brown sugar, eggs and key lime juice. Place the bread in a bowl and pour the mixture over top. Stir and let it sit for about 10 minutes. Fold in a handful of chocolate chips and pour everything into the pie round. Bake for 35-40 minutes (depends on your oven's personality).

Enjoy!