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Chocolate Bread Pudding Recipe
|Bread cubes||1 1⁄2 Cup (24 tbs) (1/2 Inch, Loosely Packed For Measuring, Use French / Italian / Vienna Bread)|
|Half and half/Milk||1 Cup (16 tbs) (Scant)|
|Unsweetened chocolate||1 Ounce (1 Envelope / Square)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1088 Calories from Fat 540
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 36.2 g181.2%
Trans Fat 0 g
Cholesterol 333.3 mg
Sodium 880.1 mg36.7%
Total Carbohydrates 121 g40.2%
Dietary Fiber 6.3 g25.3%
Sugars 71.2 g
Protein 22 g44.8%
Vitamin A 29.5% Vitamin C 3.6%
Calcium 41.6% Iron 47.6%
*Based on a 2000 Calorie diet
For this pudding, use a small flat-bottom casserole, or a 6-inch souffle dish.
Melt butter in dish while preheating oven.
Add bread cubes; toss with a fork to mix; set aside.
In small saucepan, combine half-and-half or milk with chocolate.
Whisk over low heat until mixture is hot and thoroughly blended.
In a small bowl, combine egg, sugar, salt and vanilla; whisk to blend.
Add hot chocolate mixture slowly, while whisking.
Pour over bread cubes; mix gently, but thoroughly.
Set dish in pan containing 1/2 inch warm tap water.
Bake until a rinsed knife inserted half way to center comes out clean, not milky, 25-30 minutes.
Remove dish from hot water; cool about 20 minutes before serving.
Serve warm with Hard Sauce or serve cool with whipped cream.