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
Prep Time: 25 min
Cook Time: 1 hour
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
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.