Chocolate Chip Cookie Dough Bread Pudding

*Chocolate Chip Cookie Dough Bread Pudding*
Serves 12 (I have successfully cut this down to a third of a recipe)

Three little words . . . deliciously decadently MOREISH!  May I add Nom Nom!!

For the Bread:
1 (1 pound) loaf of brioche or French bread cut into 3/4 inch cubes
(About 7 cups, or 455g)
1/4 cup of unsalted butter, melted (57g)

For the Custard:
3 large free range eggs
3 cups of half and half (675ml of a mixture of half cream and half milk)
1/2 cup of granulated sugar (95g)
1/2 cup soft light brown sugar, packed (100g)
1/8 tsp salt
2 tsp vanilla extract

For the Cookie Dough:
1/4 cup unsalted butter, at room temperature (57g)
1/4 cup granulated sugar (48g)
1/2 cup soft light brown sugar, packed (100g)
1 TBS half and half or cream
1 tsp vanilla extract
1 cup all purpose flour (99g)
1/4 tsp salt
3/4 cup mini chocolate chips (180g, I used Green & Blacks milk chocolate, chopped)

Pre-heat your oven to 200*C./400*F/ gas mark 6.  Toss the bread cubes with the melted butter and spread them out onto a couple of large rimmed baking sheets.  Bake in the preheated oven for 8 to 10 minutes until golden.  Remove from the oven and reduce the oven temperature to 180*C/350*F/ gas mark 4.

Place the bread cubes into a 13 by 9 inch baking pan.  Whisk together all of the custard ingredients.  Pour this over the bread.  Let stand for 30 minutes, giving it a turn every so often so that the bread absorbs the custard evenly.

Cream together the butter and sugars for the cookie dough until light and fluffy.  Beat in the vanilla and cream.  Mix in the flour and salt until incorporated.  The dough should come together in large clumps.  Stir in the chocolate chips.

Crumble half of the cookie dough over the bread in the dish and gently fold together until the dough is covered with custard and evenly distributed.  Crumble the remaining dough over top.

Bake the pudding for 1 hour, or until the top is puffed and golden brown and a silver knife inserted near the centre comes out clean.  Remove from the oven and allow to cool for 10 to 15 minutes before serving.

Adapted from the Cookie Dough Lover's Cookbook by LIndsay Landis