New This Month

Chocolate Bread Pudding

204

This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2005

Ingredients

  • 1 tablespoon butter, plus more for baking dish
  • 8 slices (8 ounces) cinnamon-raisin bread
  • 2 cups milk
  • 3 ounces semisweet chocolate
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.

  2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.

  3. Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.

  4. Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

Cook's Notes

Using a cinnamon-raisin bread adds even more flavor to this chocolatey pudding.

Reviews Add a comment

  • LinnyRA
    10 SEP, 2011
    I like to make this with french bread and white chocolate. I also make a white chocolate sauce that I serve chilled over the warm bread pudding. A delightful contrast in temperatures that delights the palate!
    Reply
  • trynewthings
    5 APR, 2010
    I made this with a rather stale french baguette I had. Sliced the pieces into 1/4 to 1/2 inch rounds and spread them out in a round cake pan, one or 2 slices thick. I sprinkled cinnamon over the bread as well as additional chocolate chips. It came out great. This would taste great with ice cream or chocolate sauce.
    Reply
  • dianeohampton
    24 MAR, 2009
    I made a honey spice bread that I knew would go to waste.So I used that bread for this pudding recipe,and it turned out good.At least the 2-day old bread wasn't wasted.This recipe is easy to follow, and I would use it again if ever I have bread that gets a few days old.
    Reply
  • KKing08
    8 FEB, 2009
    I made this for my mother-in-law's birthday and it was a huge hit. I agree that the cinnamon-raison bread added a great flavor to the overall dish. I sprinkled my dish with extra chocolate chips before baking. We will be having this again!
    Reply
  • malinibartels
    6 FEB, 2009
    I made the mistake of using too much bread and the pudding became very dry. The flavor was great. Follow this recipe exactly.
    Reply
  • ehwiener
    28 JAN, 2009
    I don't know what other contributer means by "true" bread pudding. I'm from New Orleans where bread pudding is a staple, as it is across the south, this is not that far from that kind of recipe. I don't think "true" and good is the same thing. I'm going for good.
    Reply
  • barnabysgirl
    22 JAN, 2009
    To make a true bread pudding you need to butter the bread, layer it in a buttered dish. Between each layer add some currants and ground nutmeg(sultanas will suffice if no currants). Then add the custard. The addition of cream in place of some of the milk will make it a dish to remember.
    Reply
  • maggiewhy
    20 JAN, 2009
    Just by looking at the ingredients I was not impressed by it. I think that if you want a true bread pudding you need more then just 2 eggs (yolks) and not with cinnamon-raisin bread.
    Reply
  • cjh134
    20 JAN, 2009
    Saw this featured in today's email
    Reply
  • chicagogrl04
    25 NOV, 2008
    Not as good as what I've had in restaurants. Will try with homemade bread next time. And maybe even cut off the crusts. I also added bailey's irish cream (a few tablespoons) after baking. Would probably add that in with the milk mixture next time.
    Reply