Chocolate chip bread pudding
3 cups milk
1/2 cup sugar, or more to taste
4 tbsp butter, plus butter for the pan
Bread, enough to fill the pan (we used pecan bread), torn into bite-sized chunks
3 oz chocolate chips or chunks
1/3 cup chopped pecans (I estimate that this is about how many pecans were in there, so you should add it if you aren't using pecan bread)
Put the milk, sugar, salt, and butter in a small saucepan over low heat and warm until butter melts.
Meanwhile, butter an 8- or 9-inch square baking dish.
Put the bread in the baking dish and pour the milk mixture over it. Let it sit for a while, poking it now and then to submerge the top pieces of bread. Stir chocolate chips and pecans into mixture.
Bake at 350 F for 45-60 minutes, or until the pudding is set and a knife inserted into the center comes out clean. (Bittman suggests using a bain-marie, but I forgot to do it, and it was fine.)