Homemade Chocolate Bread Pudding Recipe

4 1 1
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Homemade Chocolate Bread Pudding Recipe

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4 1 1
Publisher Photo
This is one dessert made with busy yuletide hostesses in mind. It's festive, rich, a cinch to prepare and feeds a crowd!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 3-3/4 cups milk
  • 3 ounces unsweetened chocolate
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 5 slices day-old bread, cut into 1-inch cubes

Directions

In a large saucepan, heat the milk, chocolate and salt over low heat, stirring until chocolate is melted; whisk until smooth. In a bowl, beat 2 eggs, 2 egg yolks and 3/4 cup sugar until smooth; add extracts. Refrigerate remaining egg whites. Gradually beat chocolate mixture into eggs. Place bread cubes in a bowl; add chocolate mixture. Let stand for 10 minutes, stirring occasionally.
Transfer to a greased 11x7-in. baking dish. Place dish in a 13x9-in. baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 400° for 40 minutes. Reduce heat to 350°. Beat reserved egg whites and remaining sugar until soft peaks form. Spoon around edges of baking dish. Bake for 15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 8-10 servings.
Originally published as Chocolate Bread Pudding in Country Woman Christmas Annual 2005, p35

  • 3-3/4 cups milk
  • 3 ounces unsweetened chocolate
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 5 slices day-old bread, cut into 1-inch cubes
  1. In a large saucepan, heat the milk, chocolate and salt over low heat, stirring until chocolate is melted; whisk until smooth. In a bowl, beat 2 eggs, 2 egg yolks and 3/4 cup sugar until smooth; add extracts. Refrigerate remaining egg whites. Gradually beat chocolate mixture into eggs. Place bread cubes in a bowl; add chocolate mixture. Let stand for 10 minutes, stirring occasionally.
  2. Transfer to a greased 11x7-in. baking dish. Place dish in a 13x9-in. baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 400° for 40 minutes. Reduce heat to 350°. Beat reserved egg whites and remaining sugar until soft peaks form. Spoon around edges of baking dish. Bake for 15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 8-10 servings.
Originally published as Chocolate Bread Pudding in Country Woman Christmas Annual 2005, p35

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Kristy6 User ID: 6088962 58371
Reviewed Apr. 11, 2012

"I Love chocolate, anything!!!"

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