Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Chocolate Caramel Bread Pudding 2.9 (27) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 12, 2012 Print Share Share Tweet Pin Email Servings: 6 This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti. Ingredients 6 large egg yolks 4 large eggs ¼ teaspoon coarse salt 1 cup granulated sugar 1 ½ cups heavy whipping cream 3 cups milk 5 cups Chocolate Pound Cake, cut into ½-inch cubes Directions Preheat oven to 325 degrees. In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside. In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color. Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat. Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture. Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake. Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm. Print