Ultimate Chocolate Bread Pudding Recipe

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

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When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients—bread, eggs, sugar and chocolate—I'm able to turn out this masterpiece in no time! —Erin Chilcoat, Smithtown, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 1 tablespoon plus 1/2 cup butter, divided
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 1/2 teaspoon salt
  • 1 pound egg bread or challah, cubed
  • SAUCE:
  • 1/2 cup heavy whipping cream
  • 1 large egg yolk
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup flaked coconut, toasted
  • 2 to 3 teaspoons brandy, optional
  • SWEETENED WHIPPED CREAM:
  • 3/4 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 to 2 tablespoons brandy, optional

Directions

Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat.
In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes.
Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool.
For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form.
Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream. Yield: 12 servings.
Editor's Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Ultimate Chocolate Bread Pudding in Taste of Home Christmas Annual Annual 2017, p120

  • 1 tablespoon plus 1/2 cup butter, divided
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 1/2 teaspoon salt
  • 1 pound egg bread or challah, cubed
  • SAUCE:
  • 1/2 cup heavy whipping cream
  • 1 large egg yolk
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup flaked coconut, toasted
  • 2 to 3 teaspoons brandy, optional
  • SWEETENED WHIPPED CREAM:
  • 3/4 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 to 2 tablespoons brandy, optional
  1. Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat.
  2. In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes.
  3. Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool.
  4. For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form.
  5. Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream. Yield: 12 servings.
Editor's Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Ultimate Chocolate Bread Pudding in Taste of Home Christmas Annual Annual 2017, p120

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