Chocolate Bread Pudding

Tammy Raynes


A few years ago hubby and I were having a financial crisis and we really didn't know what we were going to do.

We normally celebrate Valentine's Day with a simple dinner out somewhere, but I knew this time there wasn't enough money for that special dinner.

I wanted to do something special just to show him that I knew we were going to make it through this crisis and that I had faith in him as a provider. I knew he loved bread pudding so I asked a friend of mine if she had a good recipe for bread pudding. This is what she gave me.

I added the chocolate and voila!

☆☆☆☆☆ 0 votes
35 Min
50 Min


1 - 2
loaves of french bread, cut into 1" cubes (about 12 cups)
3 c
heavy cream
2 c
whole milk
1 pkg
semisweet chocolate morsels (1 pound)
6 large
1 1/4 c
1 Tbsp
vanilla extract
2/3 c
chopped pecans
pinch of salt
powdered sugar for garnish


1Preheat oven to 325 degrees. Lightly spray a shallow 4-quart casserole dish with cooking spray and set aside. Put the bread cubes in a large bowl.
2In a large saucepan, bring cream and milk just to a boil over medium heat. Reduce heat and gradually add chocolate, stirring until melted and mixture is smooth. Pour mixture over bread and stir gently to combine. Set aside.
3In a large bowl, whisk eggs until frothy. Whisk in sugar and vanilla. Stir in pecans and salt. Pour over bread and stir gently to combine.
4Transfer bread mixture to prepared casserole. Smooth evenly with back of a spoon. Cover with foil and bake for 40 - 50 minutes, until edges are firm but center is still moist. Serve warm with a sprinkling of powdered sugar.

About Chocolate Bread Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American