Microwave Chocolate Bread Pudding Recipe

Microwave Chocolate Bread Pudding Recipe
Microwave Chocolate Bread Pudding Recipe photo by Taste of Home
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Microwave Chocolate Bread Pudding Recipe

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For an easy dessert that’s sure to be a family favorite, make chocolate bread pudding. Use your imagination and add a fun topping like a chocolate kiss or sliced strawberries. —Julie Johnson, Westminster, Colorado
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 20 min.

Ingredients

  • 6 eggs, beaten
  • 1 can (12 ounces) evaporated milk
  • 1 cup chocolate syrup
  • 9 slices white bread, cubed
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • Crushed peppermint candies, optional

Directions

In a large bowl, combine the eggs, milk, and syrup. Gently stir in bread; let stand for 15 minutes or until bread is softened.
Transfer to a greased 8-in. square baking dish. Microwave at 50% power for 18-22 minutes or until a knife inserted near the center comes out clean.
Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar and extracts; beat until soft peaks form. Serve with bread pudding. Sprinkle with candies if desired. Yield: 9 servings (2 cups whipped cream).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Chocolate Bread Pudding in Country Woman December/January 2011, p47

Nutritional Facts

1 piece: 354 calories, 16g fat (9g saturated fat), 189mg cholesterol, 285mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 10g protein.

  • 6 eggs, beaten
  • 1 can (12 ounces) evaporated milk
  • 1 cup chocolate syrup
  • 9 slices white bread, cubed
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • Crushed peppermint candies, optional
  1. In a large bowl, combine the eggs, milk, and syrup. Gently stir in bread; let stand for 15 minutes or until bread is softened.
  2. Transfer to a greased 8-in. square baking dish. Microwave at 50% power for 18-22 minutes or until a knife inserted near the center comes out clean.
  3. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar and extracts; beat until soft peaks form. Serve with bread pudding. Sprinkle with candies if desired. Yield: 9 servings (2 cups whipped cream).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Chocolate Bread Pudding in Country Woman December/January 2011, p47

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