Chocolate Bread Pudding

May 9, 2010 / By Foodland

Chocolate Bread Pudding

Comfort food at its best!
Course Dessert
Servings 12 Servings


  • 6 cups whole milk
  • 16 ounces dark chocolate
  • 1 cup granulated sugar
  • 0.25 cup cocoa powder
  • 1 cup whole eggs
  • 0.5 cup egg yolks
  • 0.5 teaspoon vanilla extract
  • 1 baquette


  1. Heat the milk to scalding.
  2. Chop the chocolate into small pieces.
  3. Remove the milk from the heat and add in the chopped chocolate.
  4. Stir until completely melted.
  5. Combine the sugar and cocoa powder together.
  6. Add in the eggs and vanilla; blend well.
  7. Set aside.
  8. Cut the baguette into 1" cubes.
  9. Prepare a 12 cavity muffin pan with spray grease.
  10. Fill each muffin cup with the diced bread until it fills the cup.
  11. Let the liquid soak into the bread then gently push the bread down into the custard to help it along.
  12. Add more custard if needed.
  13. Preheat the oven to 325°.
  14. Place an oven proof pan with a 1" high rim into the oven and fill half way with hot water.
  15. Lightly spray grease over the top of the bread puddings and cover with tin foil.
  16. Carefully put the muffin pan into the water and bake for 40 minutes.
  17. Check the doneness by gently removing part of the tin foil to see if the custard has set.
  18. If the custard is still runny then return the tin foil and continue baking until the custard has set.
  19. About 20 minutes.
  20. Carefully remove the muffin pan from the hot water and let cool for 30 minutes.
  21. Place bread pudding into the refrigerator to chill completely.
  22. Remove the bread puddings by gently running a thin spatula or knife around the side of each pudding.
  23. Remove from the cup by turning the pan over.
  24. Serve with vanilla or raspberry sauce.
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