Chocolate Bread Pudding
Categories: Desserts, Chocolate
Yield: 4 Servings
6 oz Chocolate (semisweet or white), melted
1/2 c Sugar, granulated
1/4 t Salt
1 t Cinnamon, ground
1 1/2 c Milk
2 Eggs, lightly beaten
2 1/2 c Bread cubes (small, firm and fresh)
Butter four 1-cup ramekins or six custard cups and place them on a cookie sheet. Preheat
oven to 400 degrees F.
Combine the melted chocolate, sugar, salt and cinnamon. Stir the milk in slowly and then
add the eggs. Beat the entire mixture with a whisk until well blended. Stir in the bread
cubes and let them soak for a few minutes. Beat the pudding with a whisk again. The bread
cubes should fall apart somewhat.
Divide the pudding between the ramekins or custard cups and put them, cookie sheet and
all, into the oven. Bake for 15 minutes or until the edges look done (spongey, like a
cake) and the middle is just under done.
Cool for 15 minutes and serve or cool completely, wrap, and store in the refrigerator.
They will keep for 3 to 4 days, at least, if refrigerated. The puddings can be warmed in a
microwave oven at medium power.
The original recipe has half as much cinnamon and eggs. I added the extra egg to make the
pudding slightly custardy.
If you can get them, Guittard's Vanilla Milk Chips do quite well in this recipe in place
of the chocolate. If you use a crusty bread, trim crusts from bread before using. I
usually use Pepperidge Farm's white bread and I don't trim. I think the average American
white bread is not firm enough. I have used a purchased whole wheat granola bread with
quite good results. I think this recipe could easily be altered to include nuts, chopped
dates, chopped dried apples and/or raisins.
For a richer pudding, try using leftover cake instead of bread. Once I even baked a small
cake from a mix and chopped that up for this recipe. One layer makes a double batch. (It
was a Dutch chocolate cake, how decadent!)
* Chocolate bread pudding with cinnamon -- This recipe originally came from
"Chocolate, Chocolate, Chocolate" by Barbara Myers. I have modified it somewhat.
Yield: 4-6 servings.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart
Chocolate - the food of the Gods
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