Chocolate Bread Pudding

7

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

8 h servings 850 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 850 kcal
  • 43%
  • Fat:
  • 62.7 g
  • 96%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 410 mg
  • 137%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  2. 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.
  3. Melt chocolate chips in microwave or double boiler. Set aside.
  4. In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

Yum, yum, yum! I was looking for a more "traditional" holiday dessert, and this was perfect. Unbelievably good. One thing I did differently was I heated the pudding before serving (recipe says ...

Most helpful critical review

This was not to my liking. The bread did not soak up the batter and floated at the top of the mixture. The result: soupy chocolate egg custard with stale bread on top.

Yum, yum, yum! I was looking for a more "traditional" holiday dessert, and this was perfect. Unbelievably good. One thing I did differently was I heated the pudding before serving (recipe says ...

Oh my goodness, this was marvelous!!!

Very, very good. The chocolate sauce really makes the dessert superb. I can't wait to have some of this with a hot coffee. Thanks for posting this!

Very good recipe. Turns out wonderfully every time I make it!

YUMMY!! My MIL usually makes a white choc. bread pudding with a butter whisky sauce. I am taking this one over for dinner tonight - I think it will be a nice change. The chocolate sauce it FAB...

This was not to my liking. The bread did not soak up the batter and floated at the top of the mixture. The result: soupy chocolate egg custard with stale bread on top.

Did not care for this recipe. Bread did not soak well in the pudding mixture so it turned out tough and the color of the pudding was not pleasant. Tasted OK, though. If I make it again, I wil...