chocolate bread pudding

Name: Chocolate Bread Pudding
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 pound(s) challah bread, torn into bite-size pieces (you can use french bread for a substitute); 3 tablespoon(s) butter, softened and divided; 4 cup(s) half and half; 1 package(s) (12 ounce) semisweet chocolate morsels, divided (i used ghirardelli); 1/2 cup(s) unsweetened cocoa; 1 1/2 cup(s) sugar; 1/2 teaspoon(s) salt; 5 large eggs, lightly beaten; 3/4 cup(s) bourbon, half and half, or brewed coffee (i used brewed coffee); 1 cup(s) coarsely chopped pecans

(3 RATINGS)

273 Pinches 6 Photos

Kim Campbell

Youngstown, OH

Updated on Apr 11, 2011

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.

Rate

prep time 15 Min

cook time 1 Hr 20 Min

method Bake

yield 12 servings

Ingredients

1 pound challah bread, torn into bite-size pieces (you can use french bread for a substitute)
3 tablespoons butter, softened and divided
4 cups half and half
1 package (12 ounce) semisweet chocolate morsels, divided (i used ghirardelli)
1/2 cup unsweetened cocoa
1 1/2 cups sugar
1/2 teaspoon salt
5 large eggs, lightly beaten
3/4 cup bourbon, half and half, or brewed coffee (i used brewed coffee)
1 cup coarsely chopped pecans

How To Make chocolate bread pudding

Step 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.

Step 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.
Step 3

Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours or overnight.
Step 4

Sprinkle with remaining chocolate morsel and pecans. Bake, uncovered, at 350 degrees for 1 hours or until set. Let stand 10 minutes.
Step 5

(I then transfered by spoonful into my ramekin dishes.)
Step 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).
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