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Chocolate Bread Pudding

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Chocolate Bread Pudding

Cook Time: 50 minutes

Servings: 5


  2 cups milk

  2 cups half-and-half

  6 ounces semisweet chocolate, chopped

  1 tsp vanilla extract

  1/2 tsp ground cinnamon

  4 large eggs

  1 cup light brown sugar

  2 Tbs unsalted butter, melted for the baking dish

  6 cups (1-inch pieces) french bread, left out over night

  1/2 cup heavy cream

  2 Tbs confectioners sugar

  1 Tbs dark rum

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In a medium sauce pan, bring the milk and half-and-half just to a boil.

Remove the pan from the heat and add teh chocolate, vanilla, and cinnamon

Whisk briskly until the chocolate is melted

In a medium bowl, whisk together the eggs and brown sugar.

Slowly whisk the chocolate-flavored milk into the eggs

Butter a round baking dish that is 8 inches indiameter and 4 inches deep.

Put the bread into the dish and cover with the custard.

Stir in the remaining butter

Let the pudding sit for 30 minutes, occasionally pressing the bread cubes into the liquis to saturate them, until the bread absorbs most of the custard.

Preheat oven to 325F

Sprinkle the top of the bread pudding with the pecans

Cover the bread with foil and bake for 40 minutes, or until the pudding is set

Remove from the oven and cool slightly

Whip the cream in a chilled bowl until the cream holds soft peaks; don't overwhip the cream or it will be grainy

Fold in the confectioners' sugar and the rum

Serve the bread pudding warm, with a dollop of whipped cream

Makes 5 Servings