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Chocolate Bread Pudding Recipe

Chocolate Bread Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (168)

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Average Rating:

Total Reviews: 168

Showing 21-30 of 168

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  • on September 13, 2010

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    I changed the recipe a little. I put 1/2 cup of Amaretto
    in the place of the coffee liqueur. I left out the cinnamon, and
    added 1/2 cup of cocoa powder.

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  • on August 29, 2010

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    This recipe was a hit from the lit' kids to the adults they all came back for seconds!! I did make some changes after reading some of the comments below. I put 2/3 or a cup of white and brown sugar. Instead of 1/4 of a cup of coffee liqueur I put 1/4 of espresso with 2 teaspoons of irish cream liqueur. I didn't have almond extract so I didn't put that in. And instead of measuring the cinnamon I just put two sprinkles and one sprinkle of nutmeg. After reading that it was chocolately I just added 2 teaspoons of cocoa and just sprinkled on top semi- sweet chocolate chips so it wasn't too much. And I added a sprinkle all over of walnuts it gave a great crunchy bite. It was a great recipe and I can't wait to make it again for my family!

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  • on August 24, 2010

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    I never liked bread pudding while growing up. This recipe is so stinking good!
    Since, I never have coffee liquer in the house, I make chocolate milk and a teaspoon of espresso powder with a hint of nutmeg. I increase the milk by the amount of the liquer in order to make the right amount of custard to soak the bread in. The bread is there to soak up the "pudding". It is not supposed to be that noticable and it is more of a binder.
    Love this recipe and want to now try it by using the chocolate cake doughnuts instead of bread. I am sure it is just wonderful. Thanks Paula!!!

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  • on July 10, 2010

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    I took this to work for a party, served warm with vanila ice cream and it was a huge hit! I made a few changes which were obviously successful.....I used Grand Marinier (spelling? liquor instead of coffee liquor and used orange extract instead of almond. Yummy!

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  • on April 15, 2010

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    I would recommend not using an entire pound of bread, I think that is why some people have found that there is no "pudding" in the bread pudding. I discarded 1/5 of the loaf and that was plenty of bread. Also, unless you want a super sweet chocolate blast, I would use less chocolate chips. I just sprinkled in a few because the mixture is already really sweet and chocolately. If you make these adjustments, it can be good.

    I had to cook it a bit longer, like 10 more minutes.

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  • on March 23, 2010

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    I made this for the first time yesterday as I have several chocolate lovers around. They loved it. I thought it was good but had a taste I find hard to describe-sort of a powdery aftertaste to me and not sure how to fix that part. It may just be the Kahlua taste. I used milk chocolate chips since I don't care for semi sweet but that is the only change. I made Paula's Cream Sauce recipe with the Irish Cream liqueur and it was fabulous over top. Very good warm. I could eat the sauce by itself it is so good!

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  • on March 21, 2010

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    Wow- was amazed how flavorful this was- and I didnt even have all the ingredients! The cinnamon and chocolate are wonderful together. Will make this again and again!

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  • on February 21, 2010

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    I took this to a chocolate desert compitition and won first prize. I substituted Chocokate glazed dounuts for the bread. Thanks

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  • on January 08, 2010

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    I took this to a friend's house and it was a BIG hit! I used some Bailey's in the sauce instead of coffee liqueur. It was fantastic. Thanks Paula!

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  • on December 21, 2009

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    Very easy to make, and everyone loved it!!!!!
    If your a chocolate lover, try this recipe

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