Chocolate Bread Pudding

Kim Biegacki


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 votes
12 servings
15 Min
1 Hr 20 Min


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
1/2 tsp
5 large
eggs, lightly beaten
3/4 c
bourbon, half and half, or brewed coffee (i used brewed coffee)
1 c
coarsely chopped pecans


1Place 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.
2Bring 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.
3Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours or overnight.
4Sprinkle 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.)
6You 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).

About Chocolate Bread Pudding

Course/Dish: Puddings, Chocolate
Main Ingredient: Bread
Regional Style: American
Other Tag: For Kids