Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chocolate bread pudding

(3 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

This was my first time making a bread pudding and it only seemed right that I start with a chocolate one. LOL --- It is rich with Chocolately love to your every bite. My family really enjoyed it. This recipe comes from "Southern Living Ultimate Christmas Cookbook 2010" from Macy's Dept. Store.

(3 ratings)
yield 12 servings
prep time 15 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For chocolate bread pudding

  • 1 lb
    challah bread, torn into bite-size pieces (you can use french bread for a substitute)
  • 3 Tbsp
    butter, softened and divided
  • 4 c
    half and half
  • 1 pkg
    (12 ounce) semisweet chocolate morsels, divided (i used ghirardelli)
  • 1/2 c
    unsweetened cocoa
  • 1 1/2 c
    sugar
  • 1/2 tsp
    salt
  • 5 lg
    eggs, lightly beaten
  • 3/4 c
    bourbon, half and half, or brewed coffee (i used brewed coffee)
  • 1 c
    coarsely chopped pecans

How To Make chocolate bread pudding

  • This is a loaf of Challah bread that I bought at our local grocery store. It is so beautiful and delicious too!
    1
    Place bread on 2 baking sheets, and bake at 325 degrees for 12 minutes. Transfer bread to a large bowl, and set aside. Butter a 13" x 9" baking dish with 1 Tbsp butter. This is the Challah bread that I used.
  • 2
    Bring half and half and remaining 2 Tbsp butter to a simmer in a large saucepan over medium-high heat. Remove from heat, add 1 cup chocolate morsels, stirring until melted. Whish in cocoa and next 4 ingredients.
  • 3
    Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours or overnight.
  • 4
    Sprinkle with remaining chocolate morsel and pecans. Bake, uncovered, at 350 degrees for 1 hours or until set. Let stand 10 minutes.
  • 5
    (I then transfered by spoonful into my ramekin dishes.)
  • 6
    You can also bake bread pudding in 8 (8-ounce) ramekins or 12 (6-ounce) ramekins or custard cups. Prepare as directed above, and after chilling 8 hours, spoon pudding evenly into ramekins. Sprinkle with morsels and pecans. Bake, uncoverd, at 350 for 35 minutes (for 6 ounce) to 40 minutes (for 8 ounce).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT