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- 1 3/4 cups whipping cream
- 1/2 cup plus 2 tablespoons sugar
- 1 1/4 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 4 ounces French bread with crust, cut into 1-inch cubes (about 4 cups)
Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.
Chocolate Bread Pudding
Whisk the milk, eggs, and sugar in a medium saucepan. Add the butter and chocolate and heat over low heat, stirring only until the butter and chocolate melt. Stir in the vanilla.
Lightly coat a 13-by-9-inch baking dish with cooking spray. Arrange the bread slices in 3 layers. Pour the chocolate sauce over the bread.
Cover with plastic wrap and place another baking dish on top to weigh down the bread. Set aside for 1 hour to allow the bread to absorb the sauce. (Can be made to this point up to 1 day ahead. Refrigerate.) Heat oven to 325° F.
Remove the top baking dish and plastic. Bake uncovered 35 to 40 minutes or until set. Serve warm with whipped cream.
To fake It. and save 1 hour, 10 minutes:Thaw two 13-ounce packages frozen French toast and cut into 1 ½-inch cubes. Heat oven to 325° F. Lightly coat a 13-by 9-inch baking dish with cooking spray. Place the toast in the dish. Beat 4 cups milk, one 12-ounce can chocolate syrup, and 2 eggs pour over the toast. Cover with foil and bake 10 minutes. Remove foil and stir. Bake, uncovered, 20 to 25 minutes longer or until set. Serve warm with canned whipped cream. Total time: 50 minutes.
Chocolate Bread Pudding
Preheat oven to 325° F. Coat six 5-ounce ramekins with the butter.
Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth.
In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.)
Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins.
Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.
The Columbia Restaurant: Recipe #2 – White Chocolate Bread Pudding
Bread Pudding… these words used to make me cringe with disgust and shiver in terror. The thought of soggy bread just doesn’t generally sound appetizing for dessert… or at all for that matter. And if you add in random dried fruits as is traditional, then in my opinion it falls into the same category as three week old Fruit Cake. Ick!
However, when my husband and I went on our honeymoon cruise, my opinion was radically changed by our dessert one night – “Bitter and Blanc Bread Pudding”. In other words, dark chocolate and white chocolate bread pudding. Oh… my… goodness! It was incredible! Nothing like the traditional versions I had in the past. And since then, I have been searching for a recipe that would live up to this cruise delicacy.
Well, on our trip to The Columbia Restaurant in St. Augustine, FL I discovered just that – a recipe for White Chocolate Bread Pudding. This recipe is made with white chocolate in the actual dish and topped with shaved dark chocolate to make a rich, creamy, chocolate creation that just melts in your mouth. This seriously may be my new favorite dessert recipe. It’s soooo good!
This recipe does take a while to make, but it is great to make ahead and then just warm/crisp right before serving. (Actually, that is the recommended way to do it.) So, if you know in advance that you are having a dinner party, try out this tantalizing treat to wow your taste-buds and your guests.
- 6 cups heavy cream
- 2 cups milk
- 1 cup sugar
- 1/4 cup vanilla extract
- 28 ounces white chocolate (about 3 1/2 cups), cut into small pieces
- 4 eggs
- 2 cups egg yolks (about 12 eggs)
- 18 ounces crusty bread, stale (about 1-2 days old)
- White Chocolate Rum Sauce (see below recipe)
- Dark chocolate shavings – as much as you like
- Assorted berries for garnish (optional)
- 1/2 cup heavy cream
- 8 ounces white chocolate, cut into small pieces
- 1/4 cup Light Bacardi rum
Bring cream to a boil in a small pan. Take off heat and add white chocolate. Stir until smooth and melted. Add rum and stir. Keep warm until ready to serve.
- Heat cream, milk, sugar, and vanilla over medium heat in a large saucepan. When hot, remove from heat and add 2 1/2 cups of the white chocolate. Stir until melted.
- Combine eggs and yolks in a large bowl. Slowly add the cream mixture into the eggs, whipping constantly as you pour.
- Cut the bread into 1/2 inch slices and place in a large bowl. Pour mixture over bread. Press bread to absorb mix and allow bread to become soggy. Let cool for about 15 minutes.
- Add remaining cup of white chocolate, stir (but do not let the chocolate melt).
- Pour mixture evenly in a 10″ x 12″ baking pan and cover with foil.
- Bake at 350° for 1 hour. Remove foil and continue baking for an additional hour until set and golden brown.
- Remove from oven and cool before cutting.
- (If serving later…. Slice bread pudding into individual portions and place on a cookie sheet. Bake at 350° until crispy and heated through – about 5-10 minutes.)
- Top with White Chocolate Rum Sauce. Garnish with shaved dark chocolate and fresh fruit as desired. Serve immediately.
Tips & Alterations
- I cubed my bread the night before making this instead of slicing it. This made for a fun appearance and it was still just as delicious.
- I also halved the recipe since I was not making for a HUGE crowd. Cut the ingredients in half and bake in a 13″ x 9″ pan and you will have plenty for a small dinner party. (Although, I did still use about 14-16 oz. of bread.)
- When pouring the hot cream mixture into the eggs… stir furiously while pouring SLOWLY or you will end up with scrambled eggs. This is known as tempering your eggs. I prefer to do it by using a small measuring cup to scoop out a little hot liquid at a time and gradually add it while whipping. One the eggs get up to temperature, you can then add the rest more quickly.
- We choose to serve this right out of the oven from baking it. It did not slice as easily as if it had been completely cooled, but it was still just as delicious.
- The smaller your white chocolate pieces, the faster and easier they will melt. Smaller pieces makes it much easier to make the sauce for topping it. Go small… trust me.
Here are a few photos of the process and final product:
Crusty bread, cubed and ready to go.
Heating the cream mixture. Yes, that's the vanilla before I mixed it in.
Very simple and quick recipe. Great way to use up stale bread and very adaptable.
I made this with leftover bittersweet cocoa bread. I made a double batch in a large rectangular shallow baking pan. I used a large flat pan with higher sides for a shallow water bath. I was very careful not to overcook and pulled from oven right at 45 minutes. I served with fresh whipped cream. This was as good as ANY 4 star restaurant chocolate dessert! It was not pudding-esque. It was more of a bittersweet chocolate mousse with a lovely baked topping. Oh, and I added about 2 shots of good whiskey to the chocolate mixture. It really dressed it up!
Sophisticated bread pudding. Could be creamier, to which I added cream and strawberries when serving. Trust me on this: do not add sugar. Let the bittersweet tastes make demands on you. Don't be craven to the cheap tastes of sugar.
A very simple recipe that results in a lovely bread pudding! I used really hard baguette that I had been pushing around our counter for a couple days not wanting to waste it but not having the head to figure out what to do with it. This was perfect! I also added crystallized ginger that had dried out. Just roughly chopped and sprinkled in through the baguette slices before adding the custard (about 1/4c.). You could tweak this recipe a million ways to change it up - add raspberries maybe, love the idea of adding cayenne, lemon zest. I had a bit of custard that wouldn't fit in my dish and I've frozen it to pull out for a quick mini bread pudding whenever I have a bit more bread to use up.
So yummy! Not beautiful to serve to guests, but oh, so good. Added cinnamon & triple sec (grand marnier). Next time might add either ginger or cayenne to spice it up a bit! Definitely comfort food!
This was fantastic. I used 8 oz of ghirardelli semi sweet and 4 oz of bitter sweet chocolate. I used 1 loaf of challah and 2 Italian rolls. I only soaked it for 40min and baked for about 50 minutes. I did dot with butter, it made the top crispy. It turned out perfect. Everyone lived it. This one is definitely a keeper.
This is seriously the best bread pudding recipe. I let the bread soak for two hours and added Heath Bar bits.It's still amazing days later with some vanilla ice cream. YUM!
Delicious! Baked w/o water bath in ceramic Pampered Chef pie baker. Added 1/2 to 3/4 cup extra French bread cubes, but after 45 minutes of baking, very liquidy on the bottom. Silky in some parts, delicious, almost chewy ɼrust'. Definatly making this again! P.S. I used 3 1/2 cups challah cubes, French rustic baguette cubes, and a waffle. Amazing.
I don't know if this is the case with the people who have too much custard, but my experience with these dishes is that the bread needs to be very dry in order to absorb the liquid! I put the bread in a slow oven (200)until the moisture is released and then, when cooled, crumble to crumbs and small pieces. Otherwise you get a texture more like french toast casserole. not bread pudding!
This was good, but instinct told me that 4 cups of bread wouldn't be enough for all that custard, and I was right. I had to bake it a lot longer than the recipe said, and was left with bread pudding on top and regular pudding on the bottom. If you want to try it, up the bread by a large amount, maybe even twice. I'll try another recipe next time.
Phenomenal! The next day after it chilled in the fridge it had a mousse-like consistency.
Incredibly delicious & decadent. I brought this to a party & it was gobbled up & raved over. Iɽ definitely make this again.
DELICIOUS - my boyfriend said this was the best dessert iɽ ever made (and i bake a lot. and really good sutff!) i used fat free half and half and white bread. we ate it w/vanilla icecream . i will def make this again!
A very simple, error proof bread pudding. The texture was perfect and I really liked the chocolate flavor. But with bittersweet chocolate, I think the recipe needed something else. I liked the suggestion of adding grand marnier. Or if making whipped cream, adding orange or lemon zest to it.
This was OK but not great. Next time I am looking for a choc dessert recipe I will try something else.
Very easy and delicious! I also added a teaspoon of cinnamon when I added the vanilla. I forgot the butter bits until I was done cooking so I added it at the end and let the dish sit in the cooling oven. It didn't do anything for the dish so I would skip this step next time.
Fabulous. I upped the amount of bread by about 40% or so and put in a larger baking container--there was still plenty of liquid and the end product was plenty moist and chocolatey. I let it soak 1.5 hours, and Iɽ still let it soak longer next time, maybe 2-3 hours or so. Fabulous and rich. Do not skimp on the quality of chocolate. I served this with the Irish Cream Sauce listed on another bread pudding recipe on this site, and it was a great combo. Will make again.
The best bread pudding I have ever had - hands down! Treat yourself with fresh whipped cream, you're in for a fabulous desert!
I ended up with a lot of liquid - could be the size of the eggs (farm fresh, some very large) or that the type of bread was not dense enough (brioche rolls). As a result, I had to increase the cooking time by 30 minutes and still had a lot of uncooked custard mixture at the bottom of the dish, though the bread was saturated. Considering two modifications for next time: 1. will use a baguette, per the recipe, though I loved the texture and soft flavor of the brioche rolls 2. I might cook the custard until just starting to thicken before adding it to the bread. I should also mention that I, too, did not dot the top with butter before baking. I fail to see what might have been gained with that step. This was incredible served warm, with a scoop of vanilla ice cream.
This recipe was fantastic and very easy to make. 2 additions: I added 1+ tsp of grand marnier when adding the vanilla and it added a nice richness. I also skipped the butter step at th end and it was just as fabulous.
We love this recipe. Have used sourdough baguette. The contrast between the chewy crusts and goey pudding underneath is wonderful. Topped it with vanilla ice cream and caramel sauce. Everyone always asks for this recipe.
Yum. Really good. It comes out with a bread top and a pudding bottom. Excellent and not so difficult at all.
Very easy, guests impressed, and above all, DELICIOUS with mimimal work involved!
Family Recipe Chocolate Bread Pudding
Warm, comforting, stick-to-your-ribs chocolate bread pudding from my family cookbook. Easy to make, easy to eat!
- 2 1/2 cups stale bread, cut up
- 2 eggs
- 1/4 cup sugar
- 2 tbsp cocoa powder
- 2 cups milk
- 1 tsp vanilla
- 1 tsp cinnamon
- pinch of salt
- 3/4 cup semisweet chocolate chips
Preheat oven to 350ºF. Prepare a round cake pan or deep pie dish by lightly spraying with cooking spray.
Place the bread pieces in a large bowl.
Whisk together the eggs, sugar, and cocoa powder. Add the milk, vanilla, cinnamon, and salt. Mix well.
Pour the wet mixture over the stale bread pieces. Add the chocolate chips.
Gently stir to coat all of the bread in the wet mixture. Transfer to the prepared baking dish.
Allow to sit for 15 minutes before baking to allow bread to soak up wet mixture.
Bake for 35 minutes. Serve warm or at room temperature with whipped cream.
Chocolate Ganache Bread Pudding
Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set.
Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl.
In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.
In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed.
Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.
Dark Chocolate Bread Pudding
Is there any comfort food as purely comforting as warm, soft, chocolate-y bread pudding? There's nothing like it on a cold winter's night (or on February 14!).
- 6 1/2 cups (453g) bread cubes (See "tips," below.)
- 1 1/2 cups (255g) semisweet chocolate, chopped, or chocolate chips, divided
- 1 cup (198g) sugar
- 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
- 3 cups (680g) milk or half & half, divided
- 6 large eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan, or equivalent.
Toss the bread cubes with 1 cup (170g) of the chopped semisweet chocolate, and place in the prepared pan.
Combine the remaining 1/2 cup (85g) chopped chocolate with the sugar, cocoa, and 1 1/2 cups (340g) of the milk or half & half in a saucepan set over low heat.
Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth.
Transfer to a large bowl, and whisk in the remaining 1 1/2 cups (340g) milk or half & half. Whisk in the eggs, salt, and vanilla.
Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread.
Bake the pudding for 45 to 50 minutes, until it's set. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving.
Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar.
Chocolate Bread Pudding
Give day old bread new life by transforming it into bread pudding. It is a classic comfort food that can be prepared with French bread, a crusty Italian loaf, or even more delicate challah or brioche bread. Experiment with your favorite to give the dish your own signature twist.
This rich and indulgent chocolate bread pudding is the definition of decadence. The recipe calls for readily available semi-sweet chocolate chips, but you can feel free to use any of your favorite high-quality chocolate bars or morsels in the dish.
While the bread pudding is baking in the oven, prepare the warm chocolate sauce. Ribbons of liquid chocolate are the crowning glory to this chocolate bread pudding recipe. It is incredible how simply whisking together warmed cream with more chocolate can take an already stunning dish to a whole new level. I suggest serving the chocolate sauce in a pourable container and passing it around the table to allow everyone the chance to add just the right amount for their palate.
If you want to add a splash of color for serving, offer your guests a bowl of sliced fresh strawberries or raspberries to complement the dessert. Because this is such a rich dessert, one 9 x 13 pan is enough to serve a crowd of 10-12 guests. It is the perfect easy yet impressive recipe to bake for a special occasion or family gathering.