Chocolate Chile Bread Pudding Recipes

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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 CHILE BREAD PUDDING



Chocolate Chile Bread Pudding image

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

Yield Makes 1 serving

Number Of Ingredients 12

1 tablespoon unsalted butter plus additional for greasing ramekin
1/3 cup heavy cream
2 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/2 teaspoons sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1 large egg, lightly beaten
3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)
Accompaniment: vanilla ice cream (optional)
Special Equipment
an 8-ounce ramekin or a muffin tin with 1-cup muffin cups

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
  • Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
  • Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.

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.

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 CHALLAH BREAD PUDDING



Chocolate Challah Bread Pudding image

Provided by Food Network

Categories     dessert

Time 10h45m

Number Of Ingredients 10

2/3 cup dark raisins
3 tablespoons dark rum
4 ounces (1 stick) unsalted butter
1 loaf challah bread
1 1/2 cups milk
1 1/2 cups heavy cream
3/4 cup sugar
1 vanilla bean, halved
16 ounces bittersweet chocolate
8 large eggs

Steps:

  • The day before you want to serve this dessert, if possible, put raisins in a small saucepan, cover with water, and bring to a boil. Remove from heat and drain. Place plumped raisins in a plastic container with a tight-fitting cover and sprinkle with the rum. Cover and let macerate overnight.
  • Preheat oven to 325 degrees. Melt the butter and cool slightly.
  • Cut the challah in half, and cut one of the halves into thin slices. Cut remaining bread into cubes.
  • Put diced challah in the bottom of the baking dish. Strew with the raisins and rum and half the butter. Dip one side of each slice of challah into the butter and arrange, slightly overlapping and buttered side up, over the top of diced challah and raisins.
  • Combine the milk, cream and sugar, and vanilla bean in a saucepan. Bring to a boil over medium heat. Remove from heat, add chocolate, and allow to stand 3 minutes; whisk smooth.
  • Whisk eggs until combined in a large mixing bowl, then strain the milk mixture into the eggs and beat them together. Do not overbeat or the custard will have a great deal of foam on the surface. Strain the custard back into the pan and use a large spoon to skim any foam from the surface. Pour the custard over the challah.
  • Place the baking dish in another larger pan and pour warm water into it to come halfway up the side of the baking dish. Bake the bread pudding for about 45 minutes, until the custard is set and the challah is an even color.

CHOCOLATE CARAMEL BREAD PUDDING



Chocolate Caramel Bread Pudding image

This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti.

Provided by Martha Stewart

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

Number Of Ingredients 7

6 large egg yolks
4 large eggs
1/4 teaspoon coarse salt
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups Chocolate Pound Cake, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 325 degrees.
  • In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside.
  • In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
  • Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat.
  • Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture.
  • Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake.
  • Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm.

CHOCOLATE CHIP CROISSANT BREAD PUDDING



Chocolate Chip Croissant Bread Pudding image

I found a simple recipe for the same ol' same ol' bread pudding and decided to add a delicious twist. The first time I made this, I almost ate the entire pan by myself- so be careful! NOT for dieters!

Provided by Melanie2590

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 7

3 large croissants, torn into small bite-sized pieces
2 eggs, beaten
2 cups milk
1/4 cup unsalted butter, melted
1/2 cup sugar or 1/2 cup Splenda sugar substitute
1 teaspoon vanilla
1/3 cup chocolate chips (i used milk chocolate)

Steps:

  • Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants.
  • Combine all remaining ingredients and pour over croissants and chocolate chips.
  • Bake at 350 for 45 minutes.

Nutrition Facts : Calories 261, Fat 14.8, SaturatedFat 8.5, Cholesterol 83.1, Sodium 209.7, Carbohydrate 27.9, Fiber 0.9, Sugar 17.1, Protein 5.3

CHOCOLATE CHIP BREAD PUDDING



Chocolate Chip Bread Pudding image

This is from the 5/11/04 edition of Woman's World. A really rich and luscious recipe and easy to make.

Provided by mandabears

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) cinnamon-raisin bread
3/4 cup semisweet chocolate morsel
2 cups half-and-half
4 eggs
1/2 cup sugar
1 teaspoon vanilla extract
vanilla ice cream (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Coat 8 inch square baking pan with cooking spray.
  • Diagonally cut bread slices in half to make triangles.
  • Arrange 1/3 of the bread in bottom of pan slightly overlapping.
  • Sprinkle with 1/4 cups semi sweet morsels.
  • Repeat layers with remaining bread and semi sweet morsels, ending with semi sweet morsels.
  • Whisk half and half with eggs, sugar and vanilla extract.
  • Evenly pour over bread.
  • cover with aluminun foil.
  • Let sit for 10 minutes.
  • Bake for 30 minutes.
  • Remove foil.
  • Bake for 25 minutes or golden brown.
  • Let stand 15 minutes before cutting.
  • Serve with vanilla ice cream.

Nutrition Facts : Calories 574.8, Fat 23.4, SaturatedFat 12.1, Cholesterol 171.7, Sodium 375.8, Carbohydrate 78.8, Fiber 5.2, Sugar 36.5, Protein 13.8

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 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

DOUBLE-CHOCOLATE BREAD PUDDING



Double-Chocolate Bread Pudding image

The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!

Provided by MOUSIREID

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h40m

Yield 9

Number Of Ingredients 8

2 cups heavy cream
⅓ cup white sugar
¼ cup whole milk
6 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1 teaspoon vanilla extract
6 ounces day-old French bread, cut into 3/4-inch cubes
¼ cup semisweet chocolate chips

Steps:

  • Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
  • Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
  • Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
  • Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
  • Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g

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

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ANCHO CHILI CHOCOLATE BREAD PUDDING - CLEVER HOUSEWIFE
Stir together half & half and whisk in remaining ingredients. Pour over bread and let stand for 20 minutes. 4. Preheat oven to 350°F. Bake bread pudding for 10 to 15 minutes or until center is set but still soft. You will need to cook longer if using a bigger dish. 5. Serve with powdered sugar or whipped cream.
From cleverhousewife.com


CAFE NORDSTROM WHITE CHOCOLATE BREAD PUDDING RECIPE - SECRET …
2022-01-15 Place in preheated oven and bake for 1 hour. Remove the foil and continue baking until the liquid in the center has evaporated and the pudding is golden brown, about 30 more minutes. Remove from oven and transfer the pan to a wire rack to cool. Cut cooled pudding into six 2 x 3-inch rectangles.
From secretcopycatrestaurantrecipes.com


BEST CHOCOLATE BREAD PUDDING RECIPE - SOMETHING SWANKY
2013-03-25 In a large bowl, whisk together the butter, cocoa powder, sugar, eggs, vanilla, and salt. Pour over the bread pieces. Use a rubber spatula to prod and make sure all pieces are coated in the chocolate mixture. Sprinkle chocolate chips over top, and gently mix to distribute the chips evenly throughout the mixture.
From somethingswanky.com


CHOCOLATE BREAD AND BUTTER PUDDING - BIGGER BOLDER BAKING
2022-02-08 In a medium bowl, whisk the egg yolks with the sugar. Gradually pour the chocolate mixture into the eggs swiftly whisking as you go. Strain through a fine sieve to remove any lumps. Stir in the vanilla and salt. Set aside to cool down for …
From biggerbolderbaking.com


CHOCOLATE BREAD PUDDING - TASTE AND TELL
2008-03-09 Instructions. Have a 9×13 inch baking pan at hand, as well as a roasting pan big enough to hold the baking pan and hot water. Line the roasting pan with a double thickness of paper towels. Cut the bread into 1-inch cubes. If the bread is stale, put it and the raisins or cherries, if you are using them, into the baking pan.
From tasteandtellblog.com


CHOCOLATE CHIP BREAD PUDDING | VERY BEST BAKING
Preheat oven to 350° F. Lightly spray an 8-inch baking dish. Combine bread cubes and morsels in large bowl. Whisk evaporated milk, eggs, sugar, vanilla extract, cinnamon and salt in medium bowl. Pour egg mixture over the bread and morsel mixture. Let mixture soak for 15 minutes.
From verybestbaking.com


PEANUT BUTTER DIP - EASY DESSERT DIP RECIPE!
2 days ago Storage instructions. It is fine to leave the peanut butter dip out for a few hours at a party or while transporting the bowl to an event. If you happen to have anything left over after a few hours (this is a big if!), it’s best to refrigerate for freshness, due to the perishable ingredients.. Store leftovers covered in an airtight container in the refrigerator …
From chocolatecoveredkatie.com


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Top Asked Questions

What's a good recipe for a chocolate bread pudding?
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 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.
How do you make the perfect Christmas pudding?
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.
How do you make bread with chocolate chips and butter?
Lightly butter a baking dish. Break up the bread into 1-inch pieces and add to the dish. Gently mix in the chocolate chips to evenly distribute throughout the bread. Pour the wet mixture over the bread pieces and allow to soak for 8 to 10 minutes. Lightly push down the top pieces of bread to allow to soak up wet mixture.
How to make a homemade baked chocolate cake?
Directions. 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.

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