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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!
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