Chocolate Bread Pudding
I had never tried bread pudding but this is one of my mom’s favorite desserts when I was growing up. I should have tried it though because this recipe is absolutely delicious and so easy to make! Drizzling the vanilla cream on top adds that extra level of sweetness but honestly, you don’t really need it. I put some powdered sugar on top and served as is and it is amazing! I can’t wait for you to try this!
1 loaf day-old French Bread (1 pound) 4 cups milk
4 large eggs, lightly beaten 1 1/4 cups sugar
1/4 cup unsweetened cocoa powder 1/4 cup butter, melted
1 teaspoon vanilla extract 1 cup semisweet chocolate morsels
1 cup chopped pecans Vanilla Cream Sauce (recipe to follow)
Preheat oven to 325. Line a 10 inch springform pan with non stick foil, extending foil up and over the sides of the pan. Set pan inside a 15 x 10 inch jellyroll pan. Set aside
Cut bread into 1/2 inch cubes; place in a large bowl. Add milk; let stand for 10 minutes
Combine eggs, sugar, cocoa, butter, and vanilla. Stir in chocolate morsels and pecans. Add to bread, stirring well.
Spoon mixture into prepared pan. Bake for 1 hour and 15 minutes, or until center is firm. Serve warm drizzled with vanilla cream sauce.
Chocolate Bread Pudding
Ingredients
- 1 loaf day old French Bread or just regular bread of your choice
- 4 large eggs, lightly beaten
- 4 cups milk
- 1 1/4 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter, melted
- 1 tsp vanilla
- 1 cup semi sweet chocolate morsels
- Vanilla Cream Sauce (Recipe Follows)
Instructions
- Preheat oven to 325 degrees.
- Line a 10 inch pan with non-stick foil or parchment paper. Set aside
- Cut bread into 1/2 inch cubes; Place in a large bowl. Add milk. Let stand for 10 minutes.
- Combine eggs, sugar, cocoa, butter, and vanilla. Stir in chocolate morsels. Add to bread, stirring well
- Spoon mixture into prepared pan. Bake for 1 hour and 15 minutes, or until center is firm. Serve warm drizzled with vanilla sauce or just powdered sugar.