-Butter -Day Old Bread -Eggs -Half And Half -Sugar
-Cinnamon -Vanilla Extract -Salt -Chocolate Chips
Tear bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
In a large mixing bowl, whisk together the eggs, half and half, vanilla extract, sugar, cinnamon, and salt to make a custard.
Liberally grease a baking dish with butter. Melt the remaining butter in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.
Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.
Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins visible from the top of the bread pudding to keep them from burning in the oven.
Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refrigerated, let it warm slightly before placing it in a hot oven. Bake the bread pudding, covered with aluminum foil, for 30 minutes.
Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding.
Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.