Today I am comin' at you with a cookbook review! And not just ANY cookbook. No...this is the cookie dough lover's cookbook!
I was contacted recently by Quirk Books about this book and offered a review copy. When I read the description of this book, especially when I read "cookie dough creme brulee," I knew I had to say yes! And boy am I glad I did!!
This cookbook was created by the beautiful Lindsey over at Love and Olive Oil and will go on sale June 5th, 2012. As a blogger, Linsdey understands how important visuals are to people like me. Every recipe has a mouthwatering picture to go along with it.
The book provides handy little tips inside the cover such as measurements and equivalents.
Nestled among the pages of this spiral bound yet hardcover book are 6 different recipe sections. Candy, Cookies and Brownies, Cakes, Custards, and Pies, Frozen Treats, Indulgent Breakfasts, and Fun Snacks and Party Fare. And all the recipes are eggless, so they are safe! Well...your thighs may not be safe, but that's a different blog post altogether.
I think the most difficult part of any cookbook review is...deciding what to make!
I have a long checklist of things I want to make from this book: Cookie Dough Stuffed Cinnamon Rolls, White Chocolate-Macadamia Nut Cookie Dough Ice Cream, Crispy Peanut Butter Cookie Dough Cups, and Cookie Dough S'mores. Not to mention that Cookie Dough Creme Brulee!
I ended up making the Chocolate Chip Cookie Dough Crispy Treats (which were dubbed the new crack) and the Chocolate Chip Cookie Dough Bread Pudding.
What I'm sharing with you today is the bread pudding.
This pudding was rich and decadent.
I made this to share with my family and not one person said anything bad about it. In fact, they loved it so much, I only got a bite or two before the entire pan was devoured!
If you love bread pudding, if you love cookie dough, I suggest you make this AND grab The Cookie Dough Lover's Cookbook on June 5th!
Until then, let's bake up some bread pudding!!
Start by tossing some bread cubes in some melted butter. Spread the buttery bread onto a couple baking sheets and toss under the broiler until toasty and golden brown.
Put the buttery, toasty bread in a 9x13 inch baking dish. Whisk up your custard. Pour it over the bread and let it all co-mingle for about half an hour. Make sure you mix it up every once in a while so the custard gets evenly soaked up by the bread.
While the bread and custard are doing their thang, let's whip up some eggless cookie dough. Cream together some butter and a couple sugars.
Add some vanilla and half & half (you can use cream if you would rather).
Mix in some flour and salt.
Then add in those beautiful minis! Your dough will be pretty crumbly at this point.
Crumble half of the dough onto the bread, then mix it in until the cookie dough is distributed all throughout the pudding. Now top the pudding with the remaining cookie dough.
Bake that baby up for about an hour. The top puffs up and turns a lovely golden brown and the center should be set. Let it cool for about 10-15 minutes.
Now serve it up and enjoy!!
I received a complimentary copy of The Cookie Dough Lover's Cookbook from Quirk Books for review. I have not been compensated in any other way for this review. The thoughts in this review are mine and mine alone.
Chocolate Chip Cookie Dough Bread Pudding
Adapted from The Cookie Dough Lover's Cookbook
Printer Friendly Version
- 1 (1 pound) loaf brioche or French bread, cut into 3/4 inch cubes
- 1/4 cup (1/2 a stick) unsalted butter, melted
- 3 eggs
- 3 cups half & half
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
For Cookie Dough
- 1/4 cup (1/2 a stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 Tablespoon half & half
- 1 teaspoon pure vanilla extract
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini semisweet chocolate chips
- Preheat broiler
- In a large bowl, toss bread with melted butter to coat.
- Spread bread in a single layer on two rimmed baking sheets.
- Broil bread (one sheet at a time) until lightly toasted and golden brown, about 2 to 3 minutes.
- Transfer bread to a 13 x 9 inch baking dish.
- Lower oven temperature to 350 degrees F.
- Make the custard: In a large mixing bowl (I used the one I tossed the bread in) whisk together the eggs, half & half, brown sugar, granulated sugar, salt, and vanilla.
- Pour custard over the bread.
- Let stand 30 minutes, turning occasionally so custard absorbs into bread evenly.
- While the bread is absorbing the custard, make your cookie dough. Cream together butter and both sugars until light and fluffy, about 2 to 3 minutes.
- Beat in half & half and vanilla.
- On low speed, beat in flour and sat until combined. (Dough should be crumbly).
- Stir in chocolate chips.
- Crumble half the cookie dough over the bread, gently stir until dough is fully incorporated into pudding.
- Crumble remaining cookie dough over the top of the bread pudding.
- Bake pudding for 1 hour, or until top puffs up, is golden brown in color, and the center is set.
- Allow to cool about 10 to 15 minutes.
- Serve and enjoy!!