This Chocolate Bread Pudding is a more decadent spin on the traditional version, made with cocoa powder, chocolate, and liqueur. Who knew stale bread could be transformed into such a delectable dessert?!
Whenever I first made this Chocolate Bread Pudding, it was intended for Thanksgiving. In case you’re a conservative and lean toward pumpkin pie, may I propose bread pudding for Christmas or another unique event? This formula will be the sleeper hit of any occasion dessert table—it has all that you love about bread pudding (hi, carbs and custard!), with the expansion of rich chocolate.
Gracious, and Frangelico. We can’t fail to remember that!
This is a truly straightforward yet great treat, and other than grinding the chocolate, it’s basically easy to assemble. At the point when you’re engaging a group, Chocolate Bread Pudding is the ideal formula to prepare in light of the fact that it’s not extremely overbearing, so you can invest energy on your different dishes and still have a fantastic pastry to serve your visitors.
TIPS FOR SUCCESS
- There’s not much to this recipe, making it great for hesitant bakers. Still, I have a few tips to make sure your Chocolate Bread Pudding is perfect!
- So, about the bread! Traditionally, bread pudding uses stale bread, but if you don’t happen to have an old baguette sitting around in your kitchen (what kind of monster doesn’t eat a baguette immediately?!), you can pick up some bread at the store and the recipe will still work out just fine.
- Don’t use sliced bread. Another bread tip! Don’t use pre-sliced bread. You want to be able to cut the bread into hefty cubes, otherwise it will get mushy in the custard.
- Making ahead. Like any other bread pudding recipe, this one is well-suited for making ahead. Assemble and cover it with plastic wrap for up to a day. Let it sit on the counter to warm up a bit while you preheat the oven.
This decadent bread pudding is made for chocolate lovers! Serve it with a dollop of homemade whipped cream for the perfect holiday dessert.
Prep time 20 MINUTES
Cook time 1 HOUR
Total time 1 HOUR 20 MINUTES
- 1 1-pound loaf French or Italian bread, cubed
- 3 cups (710ml) milk
- 1/2 cup Frangelico, Kahlua, or other liqueur
- 1/4 cup (59ml) heavy cream
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 1/4 cup (21g) unsweetened cocoa powder
- 6 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 & 1/2 teaspoons ground cinnamon
- 8 ounces (226g) semisweet chocolate, grated
- sweetened whipped cream, for garnish
- Lightly grease a 9″x 13″x 2″ baking pan. Place the cubed bread into the prepared pan. Set aside.
- Whisk the milk, liqueur, and cream in a large bowl.
- In a separate bowl, combine the sugar, brown sugar, and cocoa powder. Add to the milk mixture and mix well.
- Place the eggs in a small bowl and beat lightly. Add the vanilla, almond extract, and cinnamon to the eggs and stir to combine.
- Add the egg mixture to the milk mixture. Mix well.
- Stir the grated chocolate into the milk mixture. Then, pour the mixture over the bread. Allow to stand, stirring occasionally, for 20 minutes, or until the bread absorbs the majority of the milk.
- Preheat oven to 325°F. Bake for 1 hour or until a knife inserted into the center comes out clean.
- Serve warm or chilled with sweetened whipped cream.