This chocolate bread pudding ranks at the top of my list of ultimate desserts. I guarantee all dessert lovers will enjoy this recipe (even if you aren’t a chocolate lover). The moist texture of the chocolate-soaked bread combined with the crunchy bits that form on top of the pudding make for a great ending to any meal. For an over-the-top indulgence, serve a slice of the bread pudding with caramel or vanilla sauce and a scoop of ice cream. This is one dessert that will impress your guests and leave them wanting more!
Chocolate Bread Pudding
Yield: 10-12 servings
- 1 stick unsalted butter, plus 1 Tablespoon
- 2 cups semisweet chocolate chips
- 1 cup brown sugar
- 1 cup non-fat milk
- 1½ cup heavy cream
- 3 eggs
- ½ teaspoon salt
- 2 teaspoons cocoa powder
- 2 Tablespoons pure vanilla extract
- 13 slices staled Texas Toast
- Preheat the oven to 350ºF.
- Begin by buttering a 9” springform pan with 1 Tablespoon of butter.
- Cut the staled Texas toast into 1” cubes (1 slice makes 9 cubes). Place the cubed bread in a large bowl and set aside.
- In a saucepan over medium heat, melt the stick of butter, chocolate chips and brown sugar. Stir until all ingredients are melted together into a smooth chocolate sauce.
- In a small bowl, whisk together the non-fat milk, heavy cream, eggs, salt, cocoa powder and vanilla extract.
- Pour the cocoa-cream mixture over the cubed bread, tossing with your hands until all of the bread is moistened and begins to lose shape.
- Then carefully fold the chocolate sauce into the bread mixture.
- Pour the mixture into the springform pan.
- Bake for one hour, or until the center of the pudding spring back when gently touched.
- Allow the bread pudding to cool for 10 minutes before removing the exterior rim of the springform pan.
- Serve a slice of the bread pudding with caramel sauce or vanilla ice cream.