B.A.R. BREAD PUDDING

Makes one 9 x 13 pan or 12 large muffin-size

Mix together:

• 7 eggs
• 1/2 cup sugar

Add:

• 2 cups half and half or cream
• 1 teaspoon vanilla (or almond) flavoring
• 1 to 2 teaspoon cinnamon

Pour egg mixture over:

• 8 cups stale/dry bread, cubed (use a variety of bread types like wheat, rye, challis, white, raisin bread, but make sure to include 2 croissants)
• 2 apples chopped (peeled or unpeeled)
• 1/2 cup blueberries, fresh or frozen
• 1/2 cup to 1 cup raisins
• 1/2 cup large dark chocolate pieces (optional, but it makes it so good)

Mix all together in big bowl (use your hands or a big spoon to toss it around.) Don't let it get soggy. 

Pour into greased 9 x 13 pan or large muffin tins.

Baking instructions:

If using a 9 x 13 pan, bake at 325 degrees for 45 minutes; turn heat up to 450 degrees for 7 minutes to make the top crust crispy.

If using large muffin tins, bake at 325 degrees for 20 minutes; turn heat up to 450 degrees for 5-7 minutes to make the top crust crispy.

Serve with ice cream or whipped cream. Drizzle with caramel or lemon sauce, if desired.
 
*This was "John's" recipe, who is a chef and a really nice guy to share his recipe with us. His amounts were somewhat vague, because that's how chefs can be, so the amounts are what I came up with as I made it. The bread should be pretty moist when you mix it with the cream stuff, but not too slushy.