Chocolate Bread Pudding Recipe

Chocolate Bread Pudding Recipe photo by Taste of Home

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Nothing was wasted on the farm where I grew up in southwest Nebraska—this pudding was made from stale bread. My father loved chocolate, so if we weren't having this dessert, we'd have homemade chocolate ice cream or chocolate cake!

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Chocolate Bread Pudding Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6-8 Servings

20 50 70

Ingredients

1/4 cup butter, cubed
2 cups milk
3 tablespoons baking cocoa
4-1/2 cups cubed day-old bread (about 9 slices)
1 cup flaked coconut, divided
3/4 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Whipped cream and grated chocolate, optional

Directions

In a large saucepan, heat butter and milk until butter is melted; stir in cocoa. Remove from the heat and set aside. Toss bread and 3/4 cup coconut; place in a greased 1-1/2-qt. shallow baking dish. Add sugar, eggs, vanilla and salt to milk mixture; mix well. Pour over the bread. Sprinkle with the remaining coconut. Place baking dish in a 13-in. x 9-in. pan in oven; add 1 in. of water to pan. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm or cold; if desired, garnish with whipped cream and grated chocolate. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 296 calories, 14 g fat (9 g saturated fat), 77 mg cholesterol, 314 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Chocolate Bread Pudding in Reminisce Extra October 1994, p49