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Chocolate Bread Pudding


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  • 3 Cups Half & Half
  • 1 Pkg. (12 oz.) Dark Chocolate Chips (2 Cups)
  • 1 Large Loaf French Bread (16 oz.) cut into 1" pieces (about 12 cups)
  • 6 Large Eggs
  • 1 1/4 Cups Granulated Sugar
  • 1 tsp. Vanilla Extract
  • Fresh raspberries, whipped cream, and/or powdered sugar



Step 1

In a 2-3 quart saucepan, heat half & half over medium-high heat until it begins to bubble. Remove from heat. Set aside 1/2 cup chocolate chips. Add remaining to hot half & half and whisk until chocolate is melted and mixture is smooth. Meanwhile, spray a 9 x 13" glass baking dish with Pam. Spread bread evenly in dish. In a large bowl, whisk eggs, sugar and vanilla until smooth. Very slowly add warm chocolate mixture into egg mixture, stirring constantly with whisk. Pour over evenly over bread cubes, then toss to coat so that the chocolate mixture soaks into bread. Stir in reserved chocolate chips. Cover dish with foil; let stand at room temperature for at least 45 minutes or refrigerate up to 1 day ahead. tossing bread mixture halfway through standing. Preheat oven to 325. Bake bread pudding covered tightly with foil, 30 minutes. Uncover and bake and additional 20-25 minutes, or until center is set and and bread puffs, Serve warm topped with raspberries and whipped cream.

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