Chocolate Bread Pudding
Thread Starter
Suzuka Master
Joined: Jun 2004
Posts: 6,251
Likes: 71
From: D.istrict of C.orruption
Chocolate Bread Pudding
I was watching Paula Deen's Show when she made this chocolate bread pudding. I haven't made this yet but it looks sooo yummy and easy to make. I checked online for the recipe and I just want to share it to you guys... I can't wait to make this! 
1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips
Whipped cream (optional)
Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish.
In a large bowl, whisk together the milk, cream, and liqueur.
Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture.
Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.
1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips
Whipped cream (optional)
Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish.
In a large bowl, whisk together the milk, cream, and liqueur.
Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture.
Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 10 servings
Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 10 servings
Thread Starter
Suzuka Master
Joined: Jun 2004
Posts: 6,251
Likes: 71
From: D.istrict of C.orruption
So I finally made the pudding this evening, however, I baked it for 1 hour and 15 minutes instead of just 1 hour. I enjoyed the crunchiness of the top contrasting against the soft interior of the pudding. I recommend eating it with vanilla ice cream instead of whipped cream while it's still warm.
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