This shelf holds just chocolate milk, so we turn it into a warm bread pudding that tastes like chocolate custard. It's weeknight comfort food built from pantry staples and what you already have.

Serves 2. 35 minutes, 10 at the stove.

About 470 calories a serving, 18 g protein, 40 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Cut 4 ounces of stale bread into half-inch cubes and scatter them in a buttered eight-inch baking dish.
2. Whisk 2 eggs with 2 cups of chocolate milk and a pinch of salt until combined. Pour the mixture over the bread cubes and let them sit for 5 minutes to soak, then stir gently so the bread is mostly submerged.
3. Dot the top with 2 tablespoons of butter cut into small pieces. Bake until the custard is set but still slightly jiggly in the center and the top is beginning to brown, 20 to 25 minutes.23 min
4. Let it rest for a few minutes before serving warm.

Note Swap day-old croissants or brioche for the bread if you have it. Leftovers keep three days covered in the fridge and reheat gently. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.