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Wednesday, January 31, 2007

Chocolate Bread Pudding

Chocolate Bread Pudding
From Cuisine at Home magazine (DELICIOUS RECIPE! YOU GOTTA TRY!)
Recipe type: Dessert
  • Melt:
  • 2 cups semisweet chocolate chips (12 ounces)
  • 1 cup brown sugar
  • 1 stick unsalted butter, cubed
  • Whisk together; Pour over:
  • 2 cups whole or 2% milk
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 2 teaspoons instant espresso powder
  • ½ teaspoon salt
  • 13 slices Texas toast, staled and cut into 1”³ cubes (1 lb)
  • Fold in:
  • Chocolate mixture
  1. Preheat oven to 350; coat a 9”³ springform pan with 1 tablespoon unsalted butter. Melt chocolate chips, sugar and butter in saucepan over low heat. Stir frequently until chips are smooth, about 8 mins. Whisk milk, eggs, vanilla, espresso and salt together and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape. Fold the melted chocolate into the bread mixture, then transfer to prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 mins, remove the sides of the pan and slice.


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