Chocolate Bread Pudding

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Picture of Chocolate Bread Pudding Recipe Photo: Chocolate Bread Pudding Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 45 min
Prep
25 min
Inactive
20 min
Cook
1 hr 0 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

  • 1 loaf French or Italian bread, cut into cubes (about 15 cups)
  • 3 cups milk
  • 1/3 cup heavy cream
  • 1/4 cup coffee flavored liqueur
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons pure almond extract
  • 1 1/2 teaspoons ground cinnamon
  • 6 eggs, lightly beaten
  • 8 ounces semisweet chocolate chips
  • Pecan Rum Flambe Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish fill with bread cubes.

In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.

Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.

Pecan Rum Flambe Sauce:

1 stick butter

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup dark rum

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding

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Newest Ratings and Reviews

Read all 33 reviews

  • on May 20, 2012

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    This was a great recipie! it turned out delicious! i skipped the almond extract, substituted hershey syrup, water and instant coffee for the coffee liqueur, and added chopped pecans throughout the mix as well as on top. I also had to keep it in the oven for eighty minutes for it to bake enough to serve. I have already had requests to bring this to holidays!

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  • on August 28, 2011

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    I'm a big bread pudding fan and also a traditionalist. Chocolate bread pudding has to be stellar to win me over. This one is. I skipped the almond extract too, because I was out, replaced it with black seal rum. As for the suggestions that it doesn't need the rum sauce...insane. Bread pudding without rum sauce is like peach cobbler without the ice cream. Just should never happen.

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  • on June 26, 2011

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    Excellent recipe! I like to make extra and freeze into individual portions for weekend treats! :

    people found this review Helpful.
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