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Chocolate Bread Pudding

Chocolate Bread Pudding

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Bread pudding covered in rich, gooey, delicious, warm chocolate. Perfect for an indulgent Valentine's Day dessert or just because.MORE+LESS-


loaf stale white bread or baguette, cut into 1/2-inch cubes

1 1/2

cups semisweet chocolate chips (about 1/2 of a 12 oz bag)


cup unsweetened, Dutch-process cocoa


teaspoons vanilla extract

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  • 1

    In a large saucepan over low heat, whisk together milk, half-and-half, eggs and sugar until warm.

  • 2

    Add in chocolate chips and unsweetened cocoa and mix until melted.

  • 3

    Turn off heat and add in salt and vanilla extract.

  • 4

    Place bread cubes in a lightly greased 13 x 9-inch casserole dish and pour chocolate mixture evenly over the bread. Make sure all pieces of bread is covered with the mixture.

  • 5

    Cover the dish with plastic wrap and let rest about 30 minutes so the mixture can absorb into the stale bread.

  • 6

    Meanwhile, preheat oven to 325°F.

  • 7

    Bake bread pudding, uncovered, about 35-40 minutes or until warm. Remove from oven and serve immediately, preferably with a dollop of whipped cream or ice cream.

No nutrition information available for this recipe

More About This Recipe

  • Not sure what to get for your sweetie this Valentine’s Day? Follow the age-old adage: the way to a man’s (or woman’s) heart is through their stomach.Instead of buying a boring, heart-shaped box of chocolates from the store this year, surprise your loved one with this homemade Chocolate Bread Pudding recipe. I bet he or she will love it – and the best part? There is plenty for both of you to share.When I think of bread pudding, I usually envision a fruit or cinnamon-flavored pudding. This chocolate version is nothing like I’ve ever tried before. It’s a little bit fudgy, a little bit dense and moist, and all delicious. The Dutch-process cocoa mixed with semisweet chocolate chips, melted and poured over bits of yummy bread, tastes almost like a mousse when it comes out of the oven all warm and spongy. And it only takes about an hour of your time so you can spend the rest of it getting ready for your date.Though I made my recipe with a loaf of stale regular white bread, you can use almost any kind of white bread, from baguettes to brioche. Just be sure it’s day-old or stale, or at least leave the bread cubes out overnight to “stale” them up. This ensures the bread pudding doesn’t turn into mush when baked.Place a dollop of homemade whipped cream or a scoop of vanilla bean ice cream on top of this decadent treat, and it’s almost like a grown-up hot fudge sundae. It’ll make the time you spend with your significant other (or your friends, depending on your V-Day plans) that much sweeter.

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15 Flavorful Halibut Recipes

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Chocolate Chess Bread Pudding Recipe

This Chocolate Chess Bread Pudding will absolutely rock your socks. It's rich and decadent, just like a Chocolate Chess Pie. But it's a comfort food, just like bread pudding should be.

This is quite possibly one of my favorite recipes ever. I know I've been saying that a lot lately. But how can I help myself when I have so much chocolate-y gooey-ness staring me in the face these days??

And really, those are pretty much the two qualifying factors for my favorite desserts: chocolate. And gooey. Or ooey, whichever you prefer there. You get the drift.

I also love desserts than can double as breakfast. I mean, I'm not saying you should eat this for breakfast. But… bread pudding is a breakfast food, isn't it?

Or am I just making that up?

The concept for the recipe is pretty simple, and I'll bet you have all of the ingredients already on hand! Whip up a chocolate chess pie filling and pour it over approximately half of a loaf of bread pieces. Add a handful of chocolate chips, and voila! Bake and then stuff in your face. Stat.

Does this recipe remind you of another recent bread pudding? Check out my Lemon Chess Bread Pudding too!

Video: Best Bread Pudding Recipe

How to Make Easy Chocolate Bread Pudding Recipe

Here&rsquos our step-by-step photos to help guide you through the recipe. Print out the full recipe in the recipe box below. You can adjust the sweetness level by adding a little less chocolate dips. Or for all you dark chocolate lovers, use dark chocolate for extra chocolatey flavor! This is great for breakfast and serve it with milk or coffee!

The Columbia Restaurant: Recipe #2 – White Chocolate Bread Pudding

Bread Pudding… these words used to make me cringe with disgust and shiver in terror. The thought of soggy bread just doesn’t generally sound appetizing for dessert… or at all for that matter. And if you add in random dried fruits as is traditional, then in my opinion it falls into the same category as three week old Fruit Cake. Ick!

However, when my husband and I went on our honeymoon cruise, my opinion was radically changed by our dessert one night – “Bitter and Blanc Bread Pudding”. In other words, dark chocolate and white chocolate bread pudding. Oh… my… goodness! It was incredible! Nothing like the traditional versions I had in the past. And since then, I have been searching for a recipe that would live up to this cruise delicacy.

Well, on our trip to The Columbia Restaurant in St. Augustine, FL I discovered just that – a recipe for White Chocolate Bread Pudding. This recipe is made with white chocolate in the actual dish and topped with shaved dark chocolate to make a rich, creamy, chocolate creation that just melts in your mouth. This seriously may be my new favorite dessert recipe. It’s soooo good!

This recipe does take a while to make, but it is great to make ahead and then just warm/crisp right before serving. (Actually, that is the recommended way to do it.) So, if you know in advance that you are having a dinner party, try out this tantalizing treat to wow your taste-buds and your guests.


  • 6 cups heavy cream
  • 2 cups milk
  • 1 cup sugar
  • 1/4 cup vanilla extract
  • 28 ounces white chocolate (about 3 1/2 cups), cut into small pieces
  • 4 eggs
  • 2 cups egg yolks (about 12 eggs)
  • 18 ounces crusty bread, stale (about 1-2 days old)
  • White Chocolate Rum Sauce (see below recipe)
  • Dark chocolate shavings – as much as you like
  • Assorted berries for garnish (optional)
  • 1/2 cup heavy cream
  • 8 ounces white chocolate, cut into small pieces
  • 1/4 cup Light Bacardi rum

Bring cream to a boil in a small pan. Take off heat and add white chocolate. Stir until smooth and melted. Add rum and stir. Keep warm until ready to serve.


  • Heat cream, milk, sugar, and vanilla over medium heat in a large saucepan. When hot, remove from heat and add 2 1/2 cups of the white chocolate. Stir until melted.
  • Combine eggs and yolks in a large bowl. Slowly add the cream mixture into the eggs, whipping constantly as you pour.
  • Cut the bread into 1/2 inch slices and place in a large bowl. Pour mixture over bread. Press bread to absorb mix and allow bread to become soggy. Let cool for about 15 minutes.
  • Add remaining cup of white chocolate, stir (but do not let the chocolate melt).
  • Pour mixture evenly in a 10″ x 12″ baking pan and cover with foil.
  • Bake at 350° for 1 hour. Remove foil and continue baking for an additional hour until set and golden brown.
  • Remove from oven and cool before cutting.
  • (If serving later…. Slice bread pudding into individual portions and place on a cookie sheet. Bake at 350° until crispy and heated through – about 5-10 minutes.)
  • Top with White Chocolate Rum Sauce. Garnish with shaved dark chocolate and fresh fruit as desired. Serve immediately.

Tips & Alterations

  • I cubed my bread the night before making this instead of slicing it. This made for a fun appearance and it was still just as delicious.
  • I also halved the recipe since I was not making for a HUGE crowd. Cut the ingredients in half and bake in a 13″ x 9″ pan and you will have plenty for a small dinner party. (Although, I did still use about 14-16 oz. of bread.)
  • When pouring the hot cream mixture into the eggs… stir furiously while pouring SLOWLY or you will end up with scrambled eggs. This is known as tempering your eggs. I prefer to do it by using a small measuring cup to scoop out a little hot liquid at a time and gradually add it while whipping. One the eggs get up to temperature, you can then add the rest more quickly.
  • We choose to serve this right out of the oven from baking it. It did not slice as easily as if it had been completely cooled, but it was still just as delicious.
  • The smaller your white chocolate pieces, the faster and easier they will melt. Smaller pieces makes it much easier to make the sauce for topping it. Go small… trust me.

Here are a few photos of the process and final product:

Crusty bread, cubed and ready to go.

Heating the cream mixture. Yes, that's the vanilla before I mixed it in.

Chocolate Bread Pudding

Give day old bread new life by transforming it into bread pudding. It is a classic comfort food that can be prepared with French bread, a crusty Italian loaf, or even more delicate challah or brioche bread. Experiment with your favorite to give the dish your own signature twist.

This rich and indulgent chocolate bread pudding is the definition of decadence. The recipe calls for readily available semi-sweet chocolate chips, but you can feel free to use any of your favorite high-quality chocolate bars or morsels in the dish.

While the bread pudding is baking in the oven, prepare the warm chocolate sauce. Ribbons of liquid chocolate are the crowning glory to this chocolate bread pudding recipe. It is incredible how simply whisking together warmed cream with more chocolate can take an already stunning dish to a whole new level. I suggest serving the chocolate sauce in a pourable container and passing it around the table to allow everyone the chance to add just the right amount for their palate.

If you want to add a splash of color for serving, offer your guests a bowl of sliced fresh strawberries or raspberries to complement the dessert. Because this is such a rich dessert, one 9 x 13 pan is enough to serve a crowd of 10-12 guests. It is the perfect easy yet impressive recipe to bake for a special occasion or family gathering.


Tasty and easy - I made just one serving as in the recipe, but it makes easily enough for two. I also replaced the cream with half and half, to no obvious ill effect.

A favorite with any group I make this for. Have done for intimate late-night dessert suppers as well as huge family gatherings and house warmings and it is always a HUGE hit. Yumsky!

this bread pudding was great! the little spice gives it something extra and totally fits it. plus, after it's cooked it mellows out a bit so it's the same great bread pudding with a little something extra

Good, not great. When increasing the quantity, go easy on the cayenne.

This is an amazingly good recipe. It is imperative, however, to use good quality chili's. I use a home-made blend derived from my garden. I tried it with just straight cayenne, as the recipes suggests, but I found that was bitter. It makes enough for two, also.

This is a verrrrry rich dessert -- we tasted it with and without vanilla ice cream, and a la mode really is the way to go (it offsets some of that richness). Made a larger quantity and that worked well. Excellent flavor!

Why on earth would someone who is calorie counting try this one? Anyway, for contrast, I get a total of 817 calories (sans ice cream) for the whole recipe based on fitday calculator. The recipe can serve two - 400 calories is not too bad for a rich dessert.

I have made this on three occassions now and all three times have been well received. I find it makes large quanties well and I use extra large muffin tins and they turn out well. I did add a pinch more pepper but not too much. In addition, I added a Gran Mariner sauce as a topper which was a touch more elegant but not required for those who didn't want the extra flavor or sweeetness.

This was a good and easy dessert. It's rich enough that I might make miniature servings next time.

A word of caution. serving for 1 = 1260 calories!!

This recipe was pretty good, especially for a quick, informal desert. I made 1 recipe in two 3/4cup ramekins - fine to serve 2. Would be best to let bread stand longer with the chocolate mixture, as mine wasn't completely soaked through after baking. I used 1% milk and a touch of sour cream and extra butter, since I was out of heavy cream. Turned out fine and satisfied that chocolate craving.

This is quite a simple and tasty dessert. I doubled the recipe, baked it in a small souffle dish and topped each serving with some freshly whipped cream. Like many others, I won't bother to double it next time - one serving would easily feed two.

i thought this was going to be absolutely delicious when i read the recipe, but i wasn't impressed. it wasn't by any means bad, it just wasn't great.

This dish is delicious. We made it for dessert at a football party and everyone raved about it. We preferred slightly more pepper in our mix.

My husband made this for me on Valentines Day and it was wonderful. We made it again the other night. Next time I have a Latin-inspired dinner party, this will be the dessert because it is easy and fabulous.

I also expected to love it, and it was good, but not "to die for." I do like the chocolate-chile combo, the cayenne was very subtle. I put whipped cream on top, but I think ice cream would have been better.

Very easy and delicious. Every one loved it.

I really liked the chocolate/chile combination- but like some of the others, I did find that the recipe made enough for two. But it was very easy and perfct on a cold night with some red wine. I would make it again- maybe with a little more chile, even?

I doubled the recipe and made it in two 8-oz ramekins. I liked it, but, having read the reviews, I was expecting to love it. My boyfriend liked it, but we agreed that it wasn't spectacular. Admittedly, I use the chocolate-chile combination a lot in our desserts at home, and so maybe it was not as new and exciting for us as it seems to have been for other reviewers. Iɽ probably try it again on another cold winter's night, with -- unbelievably -- a little less chocolate in the mix.

Huge hit! Very rich, and loved the hint of spicy-ness. Served with dab of creme fraiche and handful of strawberries on side. I increased recipe by half and served in 2 6oz. ramekins.

If you enjoy chocolate, this is a great recipe. However, it is too large for one serving and next time I would use 1/2 cup dishes or make a larger recipe in a single pan. I also used a hot water bath for best results. As for the comments regarding giving instructions for multiple servings, do we actually have people who can't multiply by 2, 3 or 4?

I feel like this is THE recipe I have been searching for. What a treat on a cold evening. Most certainly rich and delicious. Serves two easily. But on a day of indulgence--serves ONE even better. We need more single-portion recipes like this one!

I doubled the recipe and found that a single serving would have satisfied both of us. Also, when I make it again, I will add more sugar and a little less cayenne. I liked the spice, but it was too much!

Very good & quite easy to make. One serving easily serves two people. A dab of vanilla ice cream is a must, to balance the rich chocolate flavor.

A single girl's heaven! It's a great twist on a classic recipe, and I'm happy to see recipes designed for a single portion. The combination of choclate and chile is delightful!

Chocolate Ganache Bread Pudding

Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.

Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.

In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.

In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed.

Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.

Chocolate Bread Pudding with Bourbon Sauce

&ldquoBread pudding is probably the most famous dessert in New Orleans, and in most places in the South, especially in restaurants. It&rsquos a fantastic&mdashand economical&mdashway to transform leftover bread. Dry, day-old bread delivers the best results, but if your bread is too soft you can always put it in the oven for a few minutes to crisp it (this will give the pudding a little more texture when it&rsquos cooked).&rdquo


Bread Pudding:

Bourbon Sauce:


For the bread pudding, preheat the oven to 350°F. Grease a 9 x 13-inch baking pan.

Spread the bread in the baking pan. Sprinkle the white and dark chocolate over the bread.

Whisk the eggs, half-and-half, sugar, cinnamon, vanilla, and melted butter together in a large bowl and pour over the bread. The mixture should look fairly wet and the bread should be slightly submerged when pressed with a spatula.

Bake, uncovered, for about 30 minutes, until the bread pudding jiggles like a bowl of jelly. If only the middle jiggles, it needs more time&mdashthe pudding should hold together and jiggle as one piece. Allow the pudding to cool slightly, then serve with a generous drizzle of bourbon sauce (see method below).

For the bourbon sauce, heat the sugar and butter in a small saucepan over low heat, stirring, until the butter melts and the sugar dissolves. Place the egg yolks in a metal mixing bowl and slowly pour the warm butter into the bowl, whisking constantly. Finish the sauce with the bourbon, depending on how strong you want the flavor to be. If you are not serving the sauce immediately, cover and keep it warm. If the sauce gets too hot or too cold, it will break if this happens, you&rsquoll need to whisk in another egg to fix it.


  • 3 cups whole milk
  • 1/2 vanilla bean, split and seeds scraped
  • 1/4 teaspoon salt
  • 3/4 pound milk chocolate, cut into 1/2-inch pieces
  • 6 large eggs
  • 6 large croissants (about 1 pound), cut into 1-inch pieces
  • Vanilla or coffee ice cream, for serving (optional)

Preheat the oven to 350°. In a medium saucepan, combine the whole milk with the vanilla bean and seeds and the salt and bring to a simmer. Cover and let the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half of the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs.

In a 9-by-13-inch baking dish, toss the croissant pieces with the remaining chopped milk chocolate. Pour the chocolate custard over the croissant pieces press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.

Watch the video: Leckerer Schokopudding ohne Tüte viel besser selber machen. Rezept (January 2023).