Wednesday, February 4, 2009

Chocolate Bread Pudding Recipe

Several weekends ago, I made this pudding and brought it for after-meeting dessert for a small gathering for 20 people. Some people asked for the recipe, and so, here it is!

Chocolate Bread Pudding

  • 11"x7" baking dish -- lightly buttered
  • 4-8 slices of bread -- toast until lightly crisp, then cut into large pieces
  • 1 tbsp butter
  • 2 cups of milk
  • 1.5 bars of semisweet baking chocolate
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon powder (optional)
  • dry raisin as desired (optional)
  • 1 tbsp confectioners' sugar (optional)
  • Note: you can also use cinnamon-raisin bread instead of regular bread
  1. Scatter the bread pieces (and dry raisin) in the prepared baking dish.
  2. In medium saucepan using low heat, combine milk, chocolate, and butter. Stir until chocolate has melted. Keep this mixture over low heat.
  3. In another bowl, whisk together eggs, sugar, and vanilla.
  4. Pour the eggs mixture (and cinnamon powder) onto the warm milk mixture, and stir continuously until combined.
  5. Pour the mixture over bread. Let sit, while you do no. 6.
  6. Pre-heat oven to 350 degrees.
  7. Bake until pudding has puffed and is firm, about 30 minutes. (Well, the original recipe said 30 minutes, but in my case, it's closer to 40 minutes)
  8. Cool at least 10 minutes, and dust with confectioners' sugar before serving
  • This pudding can be served warm, at room temperatur, or cold.
  • To chill, let cool completely, then cover with plastic wrap and refrigerate for at least 1 hour.
  • For variation, you can serve the pudding with fresh fruits on its side.
Enjoy! And happy baking!

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