Best 14 Homemade Chocolate Bread Pudding Recipes

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When it comes to gratifying sweet delights, chocolate bread pudding stands supreme, enticing taste buds with its rich, decadent, and soul-satisfying flavors. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create this classic dessert can be an incredibly rewarding experience. This guide will take you through the steps of crafting the perfect homemade chocolate bread pudding, ensuring a delectable treat that will delight your loved ones and leave them craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 22

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

Nutrition Facts :

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 ounces semisweet chocolate
1/2 cup half-and-half cream
2/3 cup sugar
1/2 cup 2% milk
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices day-old bread, crusts removed, cut into cubes (about 3 cups)
Optional toppings: Confectioners' sugar and whipped cream

Steps:

  • In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

Nutrition Facts : Calories 622 calories, Fat 17g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 656mg sodium, Carbohydrate 105g carbohydrate (79g sugars, Fiber 2g fiber), Protein 12g protein.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 12

6 ounces bittersweet chocolate
1 1/2 ounces bitter chocolate
3 whole eggs
3 egg yolks
1/2 cup sugar
2 cups half-and-half
1 1/2 cups half-and-half
1 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa
8 1/2-inch thick slices brioche
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish

Steps:

  • In a stainless steel bowl or double boiler placed over simmering water, melt the 2 chocolates.
  • In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and beat until fluffy. Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and refrigerate, covered, until needed. (This should be prepared the day before so that the custard will thicken.)
  • When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved. Cut each slice of bread into two 2-inch circles (16 circles), using a cookie cutter or something similar. Arrange the circles of bread in 1 or 2 dishes with sides large enough to hold the circles in 1layer. Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.
  • Preheat the oven to 350 degrees F. Butter 8 3/4 cup molds or custard cups.
  • To prepare the pudding, spoon a layer of custard (about 2 ounces) into the bottom of each of the 8 cups. Using a slotted spoon, remove a circle of bread and set in the custard. Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard. Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan. Fill the pan with boiling water, halfway up the sides of the cups. Bake 30 minutes. Cool and refrigerate until needed.
  • Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

This is a rich dessert, but well worth the calories. I serve with a creme anglaise sauce, too.

Provided by Mina

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 8h

Yield 8

Number Of Ingredients 15

1 (8 ounce) loaf baguette
½ cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
½ cup white sugar
1 tablespoon vanilla extract
2 ounces unsweetened chocolate, chopped
1 tablespoon butter
⅓ cup boiling water
½ cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  • Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
  • Melt chocolate chips in microwave or double boiler. Set aside.
  • In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
  • In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
  • Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
  • To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
  • To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

Nutrition Facts : Calories 850.4 calories, Carbohydrate 67.1 g, Cholesterol 410.4 mg, Fat 62.7 g, Fiber 3.1 g, Protein 12.3 g, SaturatedFat 37.2 g, Sodium 276.9 mg, Sugar 41.3 g

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Number Of Ingredients 9

2 1/2 cups cut-up stale bread
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
3/4 cup chocolate chips
Salt

Steps:

  • Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 50m

Number Of Ingredients 8

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

Steps:

  • 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.
  • In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
  • 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.
  • Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

1 3/4 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1/4 cup whole milk
1 1/4 cups semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
4 ounces French bread with crust, cut into 1-inch cubes (about 4 cups)

Steps:

  • Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
  • Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.

SIMPLE CHOCOLATE BREAD PUDDING



Simple Chocolate Bread Pudding image

We've not tried this yet, but I can't wait to! From Easy to Bake, Easy to Make. I think I'm going to try substituting the white chocolate for marshmellows. I'm also going to try omitting the cocoa and serving this with warm caramel topping sometime. If you don't have any stale bread to use up, let a couple of slices sit out uncovered for a couple of hours before using. Prep time includes cutting up the bread. Bake time includes standing time.

Provided by JESMom

Categories     Dessert

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 7

4 cups cubed stale bread
3/4 cup sugar
1/4 cup unsweetened cocoa powder
2 cups milk
3 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips

Steps:

  • Spray a 9 inch square baking dish with nonstick cooking spray. Place the bread inside the dish.
  • Combine the sugar and cocoa powder in a large dish. Add milk, eggs and vanilla and mix throroughly. Pour over bread dish.
  • Let stand 30 minutes or until liquid is absorbed.
  • Preheat oven to 350 degrees. Sprinkle chips over the top of the bread mixture, pressing them inches.
  • Bake 35-45 minutes, until a knife inserted into the middle comes out clean.
  • Serve warm or cold. Store in the refrigerator.

Nutrition Facts : Calories 273.7, Fat 10.5, SaturatedFat 5.7, Cholesterol 80.7, Sodium 173.4, Carbohydrate 39.7, Fiber 1.2, Sugar 28.7, Protein 6.6

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Not another bread pudding.... oh, but this is the best for those chocolate lovers. This is a simple and delicious bread pudding that takes no time to make and your family will love it. I make this Bread Pudding with Recipe #209836 or you can use whatever sauce you prefer.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

15 cups loaf French bread, cut into cubes (about 1 lb)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semi-sweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat the oven to 325 degrees F.
  • Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
  • In a large bowl, whisk together the milk, cream, and liqueur.
  • In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
  • Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
  • Serve it warm or cold, with whipped cream or a dessert sauce.

Nutrition Facts : Calories 1246.2, Fat 24.1, SaturatedFat 8.8, Cholesterol 108.3, Sodium 1533.1, Carbohydrate 216.7, Fiber 9.6, Sugar 56.5, Protein 40.6

SPICED CHOCOLATE BREAD PUDDINGS



Spiced Chocolate Bread Puddings image

These rich, chocolatey individual desserts can be made in ovenproof ramekins, mugs, or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 18

Unsalted butter, for cups
3 cups heavy cream
2 cups whole milk
2 cinnamon sticks
2 dried hot red chiles, crumbled
1/2 vanilla bean, seeds scraped and reserved
6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
6 large egg yolks
1/2 cup plus 2 tablespoons granulated sugar
3/4 teaspoon salt
3 tablespoons bourbon
1 loaf challah or brioche (about 1 pound), preferably 2 days old, cut into 3/4-inch cubes
3 tablespoons coarse raw sugar, such as turbinado
1/2 cup sour cream
1 tablespoon confectioners' sugar
Ground cinnamon, for garnish
Chocolate curls, for garnish

Steps:

  • Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
  • Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
  • Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
  • Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
  • Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
  • Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
  • Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.

EASY CHOCOLATE BREAD PUDDING



Easy Chocolate Bread Pudding image

This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.

Provided by Ingrid F

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

1 ¾ cups heavy whipping cream
¼ cup whole milk
½ cup white sugar
1 ¼ cups semisweet chocolate chips, divided
1 large egg
1 teaspoon vanilla extract
4 cups French bread, with crust, cut into 1-inch cubes
2 tablespoons white sugar
1 cup prepared chocolate sauce, warmed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
  • Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
  • Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
  • Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
  • Serve pudding warm, drizzled with warm chocolate sauce.

Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Categories     Bread     Chocolate     Egg     Brunch     Dessert     Bake     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 (12-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups)
3 cups half-and-half
1/2 cup sugar
1/8 teaspoon salt
10 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 teaspoon vanilla
2 tablespoons unsalted butter, cut into bits
Accompaniment: unsweetened whipped cream

Steps:

  • Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
  • Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
  • Put oven rack in middle position and preheat oven to 325°F.
  • Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Craig Claiborne

Categories     dessert

Time 3h20m

Yield 8 or more servings

Number Of Ingredients 9

12 slices bread (see note), trimmed of crusts, each about 1 by 2 1/2 by 4 inches
1 cup melted butter, approximately
3 cups heavy cream
1 cup milk
1 cup sugar
10 or 12 egg yolks, approximately 1 cup
1/2 pound bittersweet chocolate (see note)
1 teaspoon pure vanilla extract
English custard (see recipe)

Steps:

  • Preheat oven to 425 degrees.
  • Brush bread all over with melted butter. Arrange pieces on a rack and place in oven, turning until golden brown, about 5 to 10 minutes.
  • Meanwhile, combine cream and milk in a saucepan and bring just to a boil.
  • Add sugar and stir until dissolved.
  • Put egg yolks in a large mixing bowl and add the hot cream mixture, a ladleful at a time, beating briskly with wire whisk. Skim off any foam that accumulates on the surface.
  • Put chocolate in a mixing bowl. Place bowl in a basin of simmering water and let stand until chocolate melts.
  • Add egg yolk mixture, a little at a time, to chocolate, stirring constantly. Stir in vanilla.
  • In a baking dish measuring about 9 1/2 by 13 1/2 by 2 1/2 inches, arrange bread slices in two rows, the slices slightly overlapping. Pour chocolate mixture over bread. Let stand until some of the mixture is absorbed. Cover the bread pudding with clear plastic wrap and cover this with a rectangular dish that fits inside the baking dish. Add weights so the chocolate mixture barely covers all the bread and is absorbed by it. Let stand about an hour.
  • Meanwhile, preheat the oven to 325 degrees.
  • Remove weights, rectangular dish and plastic wrap. Cover top with aluminum foil, not letting it touch the chocolate filling. Punch a few holes in the foil with a knife. Seal foil around edges.
  • Place dish in a larger dish and pour boiling water around it. Bring this to a boil on top of stove. Place dish in its water bath in oven and bake about 1 hour and 45 minutes, or until all the liquid has been absorbed and on touch it springs back and the top has a slight glossy look. Serve warm, cut into squares with English custard on the side.

Nutrition Facts : @context http, Calories 1013, UnsaturatedFat 26 grams, Carbohydrate 77 grams, Fat 75 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 44 grams, Sodium 326 milligrams, Sugar 55 grams, TransFat 1 gram

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

8 slices firm white bread (not thin slices)
1 cup milk
6 tablespoons softened butter
3/4 cup sugar
6 egg yolks
6 ounces semisweet chocolate, melted and cooled
1/3 cup ground almonds
Grated rind of 1/2 lemon
6 egg whites
2 tablespoons bread crumbs
1 cup heavy cream, whipped

Steps:

  • Butter a two-quart pudding mold, souffle dish or mixing bowl.
  • Trim crusts from the bread and cut into one-half-inch cubes. Place in a bowl, moisten with milk and allow to soak for five minutes. Squeeze the bread dry.
  • Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the chocolate, the almonds and the lemon rind. Crumble in the bread and mix until well blended.
  • Beat the egg whites until stiff but not dry and gently fold into the pudding batter. Pour mixture into prepared mold and sprinkle with bread crumbs. If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
  • Place the mold on a rack in a steamer. Add four inches of hot water and steam gently for one hour. If you do not have a steamer you can easily improvise one. Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using. Place a rack inside it. Four pieces of wood criss-crossed may be used instead of a rack. Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher. Cover and steam for one hour.
  • Remove mold from the steamer. Uncover and run a knife around the edge. Unmold onto a serving plate.
  • Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 220 milligrams, Sugar 34 grams, TransFat 0 grams

Tips:

  • Use stale bread: Stale bread absorbs the custard mixture better and results in a more flavorful bread pudding.
  • Don't overmix the custard: Overmixing the custard can make it tough. Stir just until the ingredients are combined.
  • Bake the bread pudding in a water bath: This helps to create a moist and evenly cooked bread pudding.
  • Let the bread pudding cool slightly before serving: This allows the pudding to set and makes it easier to slice.
  • Serve the bread pudding with your favorite toppings: Such as whipped cream, ice cream, or fresh fruit.

Conclusion:

Chocolate bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy custard filling, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give chocolate bread pudding a try. You won't be disappointed!

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