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german chocolate bread pudding

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

you can make this ahead by cutting the bread and setting it out to dry 2 to 3 days ahead. Make the sauce one day ahead, then reheat before serving. Pudding can be made up to a day ahead, chilled, then baked and served warm. Baking this dessert in a springform pan gives an elegant look, but you can also make it in a casserole dish if you prefer. Serves 12.source unknown

(2 ratings)

Ingredients For german chocolate bread pudding

  • 1 tablespoon unsalted butter, softened
  • 2 cups semi sweet chocolate chips, 12 ounces
  • one stick unsalted butter, cubed, 8 tablespoons
  • 1 cup packed light brown sugar
  • 2 cups milk
  • three eggs
  • 2 tablespoons vanilla extract
  • 2 teaspoons instant espresso powder
  • 1/2 teaspoon table salt
  • 10 to 12 slices texas toast, cut into 1 inch cubes, 1 pound, air dried
  • 2 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • one egg yolk
  • pinch of table salt
  • 1/4 cup chopped toasted pecans
  • 1/4 cup sweetened shredded coconut, toasted
  • 2 teaspoons brandy, optional
  • 3/4 cup heavy cream
  • 2 tablespoons sifted powdered sugar
  • 1 to 2 tablespoons brandy, optional

How To Make german chocolate bread pudding

  • 1
    preheat the oven to 350°. coat a 9 inch springform pan with the 1 tablespoon softened butter. Melt chocolate chips, one stick butter, and 1 cup Brown sugar for the pudding in a pan over low heat. Stir mixture frequently until it is smooth, about eight minutes.
  • 2
    Whisk together milk, eggs, vanilla, espresso powder and salt. Pour over bread cubes. Toss well so bread absorbs most of the liquid
  • 3
    Fold melted chocolate mixture into the bread mixture. Transfer to the prepared pan. Bake pudding until center Springs back when gently pressed, 60 to 75 minutes.Cover pudding with foil if it begins to get too Brown. Cool pudding in the pan on a rack for 15 minutes, then remove the springform ring.
  • 4
    Melt the 2 tablespoons butter with 1/2 cup Brown sugar for the sauce in a pan over medium heat. Stir in the 1/2 cup cream, egg yolk, and pinch of salt. Boil until slightly thickened, about one minute. Remove sauce from heat. Add pecans, coconut and the 2 teaspoons Brandy. Transfer sauce to a bowl. Cool to room temperature.
  • 5
    Using a hand mixer, beat together the 3/4 cup cream, powdered sugar, and the 1 to 2 tablespoons brandy for the whipped cream until soft peaks form. To serve, spoon sauce over warm bread pudding. Top servings with whipped cream.

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