Photo: Double Fudge Bread Pudding with Chocolate Whipped Topping Recipe
Ingredients
- 1 1/2 (1-pound) loaves day-old French or Italian bread, cut into cubes (about 15 cups)
- 1 pound semisweet chocolate, grated or broken up into small pieces
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 6 large eggs
- 1 tablespoon vanilla
- 3 cups whole milk
- 1/4 cup heavy cream
- 1/4 cup bourbon
- Chocolate Whipped Topping, recipe follows
Directions
Preheat the oven to 325 degrees F. Butter or use nonstick spray on a 13 by 9-inch baking dish.
Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.
In a large bowl, whisk together the sugars, cocoa powder, and cinnamon. Whisk in the eggs, 1 at a time. Stir in the vanilla.
In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon and pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours.
Bake the pudding until just set and a knife inserted in the center of the pudding comes out clean, about 1 hour. Serve the pudding warm or chilled with Chocolate Whipped Topping.
Chocolate Whipped Topping:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 cup chocolate sauce
Beat together the sugar and cream. Once soft peaks form, fold in the chocolate sauce.
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By edandlo
on October 09, 2012
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I made this tonight- saw it on the FN the other day. They called it Triple Chocolate Bread Pudding but the only recipe I could find was for double chocolate. I've never made bread pudding before, I expected it to be like pudding with chunks of cake in it. This is drier- more like moist cake. I followed the recipe pretty closely; only change was to add a litle more cocoa and a little less sugar, as we are dark chocolate fans here. There is no way 1.5 lbs of italian bread cubed will fit in a 13 x 9 pan. I'd say 1 (1 lb loaf would be right. I baked it for an hour, but probably 45 - 50 mins would have better, maybe would have had some pudding in the pan. Not sure if I will make this one again. This was a test to see if it is holiday meal worthy. It failed that test. It's good.. just not great.
By finholl_10764549
Kemmerer, WY
on November 04, 2011
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The flavor is great. I had to overcook mine to get it baked through, but I loved picking off the crunchy top, but it still didn't cook through all the way. The bottom was really soggy. But the kids loved it
By onegoldengal
on September 22, 2011
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I hated this recipe...i would suggest cutting the crust off of the bread, as it was chewy inside the pudding and hard and crusty if it stuck outside of the bread pudding...was not sweet, very dry and i followed the recipe to the TEE!!! Will not make this again!
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