Chocolate Bread Pudding

I had never made bread pudding before, and honestly I get intimidated with desserts in anything bigger than a ramekin. But, I like to push myself out of my comfort zone and I am so glad I did! I needed to bring dessert to Jeff’s Dad’s house and this was SO GOOD that all three ladies had it for breakfast the next morning…including me!

With a scoop of vanilla bean ice cream…heaven!

Chocolate Bread Pudding
Author: 
Serves: 10-12
 
Don't have day-old bread? Here's a speedy tip that works well for last-minute stratas and bread puddings. Cut the bread into cubes or slices (whatever the recipe requires). Place bread on a foil-lined baking sheet and bake in a 350 oven for 10-15 minutes, until lightly browned. Happy cooking!
Ingredients
  • 5 Eggs, large
  • 2 cups (1 pint) Heavy cream
  • 1¾ cups Whole milk
  • 1¼ cups Brown sugar, light, packed
  • 2 tsp Vanilla extract
  • 1 loaf Country style loaf, cubed
  • 8 oz Semi-sweet chocolate chips
  • 1 tbsp Sugar
Instructions
  1. Spray a 13 x 9 x 2 inch baking dish liberally with canola spray.
  2. In a medium bowl mix eggs, heavy cream, milk, brown sugar and vanilla extract.
  3. Place bread in the baking dish and pour the egg mixture over the bread cubes. Fold chocolate into the bread mixture.
  4. Gently push bread down so it is soaked with the mixture. Allow bread to soak for 30 minutes before proceeding, stirring every 10 minutes or so.
  5. Can cook right away or wrap in plastic wrap and cover with aluminum foil. Can be refrigerated overnight.
  6. Sprinkle bread pudding evenly with sugar.
  7. If cooking right away - bake in a 350 oven until the top is golden brown and slightly puffed, 50 - 60 minutes.
  8. If refrigerated - remove 20 - 30 minutes ahead of time to take the chill off. Might need to add an additional 10 minutes to the total cooking time.
Notes
The chocolate comes in a 12 oz package. By all means feel free to add all 12 oz if you want to make the bread pudding more chocolate - y.

 

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