Chocolate Bread Pudding Recipes

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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

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

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.

DECADENT CHOCOLATE BREAD PUDDING



Decadent Chocolate Bread Pudding image

Whether you'd like to use up leftover bread or have a new loaf on hand, this rich, comforting bread pudding dessert is a chocolate lover's delight.

Provided by Martha Stewart

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

Number Of Ingredients 9

2 cups heavy cream
2 cups milk
1 whole vanilla bean, split in half lengthwise, seeds scraped
3 cinnamon sticks (optional)
1 loaf brioche (about 1 pound, or you may substitute white bread)
12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
8 large egg yolks
3/4 cup sugar
1 package (8 ounces) creme fraiche

Steps:

  • Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
  • Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
  • Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
  • Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
  • Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.

Provided by MichelleD

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 10

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
  • Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
  • Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
  • Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 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

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

Provided by Judith Dern

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Bon Appétit     San Francisco     California     Small Plates

Yield Serves 6

Number Of Ingredients 11

2 cups milk
3 ounces unsweetened chocolate, chopped
3 cups fresh coarse white breadcrumbs
4 large eggs
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup whipping cream
1/4 cup Kahl&a or other coffee liqueur

Steps:

  • Preheat oven to 325&F. Butter 10-cup soufflé dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place breadcrumbs in large bowl; pour chocolate mixture over.
  • Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and Kahl&a. Pour over breadcrumbs mixture and stir to combine. Transfer to prepared souffl& dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Winter     Bon Appétit     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 8

6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups whole milk
1 cup whipping cream
4 ounces unsweetened chocolate, chopped
1 cup sugar
4 large egg yolks
Whipped cream or vanilla ice cream (optional)

Steps:

  • Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.

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

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Enter this recipe for chocolate bread pudding cake. We bake our version in a springform pan, which makes for a party-worthy presentation. (An artful drizzle of icing also helps.) RELATED: Frozen Waffle Bread Pudding. Ingredients Directions Nutrition Ratings. One 9-inch cake (10 servings) Bread Pudding …
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CHOCOLATE CHIP BREAD PUDDING | BETTER HOMES & GARDENS
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EASY CHOCOLATE BREAD PUDDING RECIPE | BEST RECIPE BOX
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Estimated Reading Time 7 mins
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DARK CHOCOLATE BREAD PUDDING | KING ARTHUR BAKING
Whisk in the eggs, salt, and vanilla. Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread. Preheat the …
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  • Lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan, or equivalent., Toss the bread cubes with 1 cup (170g) of the chopped semisweet chocolate, and place in the prepared pan., Combine the remaining 1/2 cup (85g) chopped chocolate with the sugar, cocoa, and 1 1/2 cups (340g) of the milk or half & half in a saucepan set over low heat., Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth., Transfer to a large bowl, and whisk in the remaining 1 1/2 cups (340g) milk or half & half.
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CHOCOLATE GANACHE BREAD PUDDING RECIPE - VICKI WELLS ...

From foodandwine.com
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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CHOCOLATE BREAD PUDDING {AN EASY FAST BREAD PUDDING RECIPE}
2017-05-15  · Preheat the oven to 400F. Spread bread cubes on a baking sheet and toast them in the oven for 12-15 min. Meanwhile heat milk in a small saucepan on low to medium heat. Add butter, cocoa powder and mix until well combined. Simmer the mixture for 2-3 min. Turn off the heat. Then add chocolate…
From tastesoflizzyt.com
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CHOCOLATE BREAD PUDDING (+ HOW TO MAKE VIDEO!) - CARLSBAD ...
Bread pudding is extremely versatile as seen in this chocolate bread pudding recipe in which melted chocolate and cocoa powder is added to the custard, but most often, it contains raisins and nuts and spices such as cinnamon, nutmeg, and vanilla. It can also contain other fruits such as apples, cranberries, oranges, and raspberries. Moral of the story, pour custard over stale bread …
From carlsbadcravings.com
  • Preheat oven to 350 degrees F. Add bread cubes to a large baking sheet in a single layer. Bake for 15 minutes, stirring halfway through, or until toasted; set aside.
  • Meanwhile, chop 12 ounces of chocolate. Add 8 ounces chopped chocolate to a medium mixing bowl, set remaining 4 ounces chocolate aside.
  • Microwave the heavy cream and milk (preferably in a glass liquid measuring cup) until simmering, but not boiling, about 2 minutes. Pour over 8 ounces chopped chocolate in the bowl and let stand for 3 minutes, then vigorously whisk until chocolate is completely smooth; set aside.
  • In a large mixing bowl, whisk together the eggs, egg yolks, sugar, cocoa powder, vanilla extract, cinnamon, salt and nutmeg. Slowly whisk in the chocolate mixture until smooth (this is now the chocolate custard).
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CHOCOLATE BREAD PUDDING | PAULA DEEN
In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine sugar and light brown sugar with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine. In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to …
From pauladeen.com
5/5 (10)
Estimated Reading Time 1 min
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CARNATION® | CHOCOLATE BREAD PUDDING WITH CHOCOLATE SAUCE
Chocolate Sauce. 1 cup 250 mL Carnation® Regular, 2% or Fat Free Evaporated Milk. 1/4 cup 50 mL corn syrup. 1 cup 250 mL semi-sweet chocolate chips. Directions. : Bread Pudding. 1 : Preheat oven to 350ºF (180ºC). In buttered 8" (2 L) square baking dish, combine bread cubes and chocolate chips. 2 : In large bowl, beat eggs.
From carnationmilk.ca
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CHOCOLATE BREAD PUDDING - RECIPE | COOKS.COM
2017-05-28  · Home > Recipes > Desserts > Chocolate Bread Pudding. Printer-friendly version. CHOCOLATE BREAD PUDDING : 2 cups (about 7 slices) cubed bread 4 cups scaled milk 2 (1 oz. each) squares chocolate 2/3 cup sugar 2 eggs, slightly beaten pinch of salt 1 tsp. vanilla (if desired) Heat sugar, chocolate and milk in saucepan until scalded and chocolate is melted. Pour over bread …
From cooks.com
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