Almond Brownie Bread Pudding Recipe -
  • READY IN 55 mins

Almond Brownie Bread Pudding

Recipe by  

"This is a nice way to use up leftover brownie or chocolate cake. Its a spin on bread pudding, and something thrown together one day"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish.
  2. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
  3. Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.
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Reviews More Reviews

Mar 04, 2009

This definately gets a 5 from me.This is awesome.

Jan 27, 2011

This is a good use of old stale brownies you might have hanging around.


10 Ratings

Aug 07, 2009

Wow, this was amazing! I have never made bread pudding before, so I really wasn't sure what to expect, but it turned out awesome! Everyone loved it and even took leftovers home (I made a double batch in a 9x13 pan). The only thing was that it took about an hour and a half on 325 in my oven! I don't know why - maybe because I doubled the recipe. But it was so moist, delicious, and chocolatey that it was worth it!

Sep 07, 2011

I doubled the recipe and skipped the almonds. This was incredibly delicious and easy to make. I only baked for about 40 minutes and it seemed cooked though but not dry enough for a knife to come out clean (personal bread pudding preference). The only thing I might change would be to use warm milk since the chocolate got clumpy and stuck to the whisk when the cold milk was added.

Jun 11, 2010

I accidentaly cooked my brownies in a larger pan than the recipe called for and they were slightly overcooked and a bit hard. I found this recipe and did not have to throw my brownies out. This revived them into a different dessert. Since my brownies had pecans in them already I did not use the almonds. Since the brownies were a bit overcooked, I let them soak in the liquid mixture for about thirty minutes before cooking them to moisten them up some. This turned out to be VERY rich and yummy.

Oct 13, 2009

I made this recipe last Sunday and served with ice cream. I didn't think it was as special as other people did I guess. Looked and tasted like mushy undercooked brownies. Not something I would serve to company. It was sweet and good, though. Just not 5-star-worthy.

Jun 05, 2009

I had to nix the almonds at the last minute. My daughter decided that she didn't like almonds and my husband threatened to pick them out. I sprinkled them over the top of mine. Delish! Great warm out of the oven or cold from the fridge.

Mar 23, 2009

Very good,We topped it with vanilla ice cream ,whipcream and almonds on top!YUMMY!!!!!!!!!!!!


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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