Here is a mash up that combines two old time dishes; babka a Mid East treat and bread pudding which is hard to find outside of Amish country. I used chocolate babka for more chocolate flavor in the egg and milk batter. Chocolate chips and dark cherries to bring bitterness and sour notes to cut through the richness. The key is toasting the babka so it can soak up more of the batter. Lastly I had to add some fireball to make sure you taste the cinnamon. I hope you like it.
32 ounces bopka bread
8 eggs
4 cups coconut milk
3/4 cup sugar
1 cup dark chocolate chips
1 cup dried cherries
2 teaspoons fireball
1 teaspoon cinnamon
Heat oven to 250.
Cut babka in 1 inch slices and place on two large baking sheets.
Bake for 20-25 minutes.
In a large bowl add egg, sugar and coconut milk and beat until smooth.
Add fireball, cherries and chocolate chips. Mix well.
Spray casserole dish with cooking oil.
Add babka to batter and mix thoroughly and let sit for 15 minutes.
Heat oven to 350.
Add batter to casserole pan.
Add to oven and bake for 40-50 minutes.
Let cool for 20 minutes.
Serve with whipped cream or ice cream.
Dan's Food Blog 
Bread pudding is a common dessert in the South. It is often served at high-end restaurants as well as casual ones. The closure you are to New Orleans the more likely you are to see bread pudding on the menu. It is often brought to a potluck.
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I’ll start with I’m a Northerner and we thought we had bread pudding because we were poor. I had it in New Orleans and loved it. So the South does do it better.
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Well, you are right. It started because people were poor, but then chefs started making it. Shrimp and grits went the same route.
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💛
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Love it!
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Thank you,
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Being from New Orleans I’m a bread pudding fanatic!
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I think that New Orleans is the Capital of bread pudding.
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