Chocolate Bread Pudding
Chocolate Bread Pudding is a decadent dessert that's creamy and sweet with chunks of soft, chewy bread and semi-sweet chocolate.
Servings: 8 servings
Ingredients
- 5 cups French bread cut into 1 inch cubes
- 4 eggs
- 1 can sweetened condensed milk 14 oz
- 1 cup nonfat milk could use whole fat milk as well
- 1½ teaspoons vanilla
- 2 tablespoons cocoa powder
- 3/4 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Grease an 8"x8” baking dish with nonstick cooking spray.
- Place French bread on a cookie sheet and and bake for 7 minutes until lightly brown*. Place bread in the baking dish. (*Could also just leave out overnight to stale).
- In a medium bowl combine eggs, sweetened condensed milk, milk, cocoa powder and vanilla and mix well.
- Sprinkle half of the chocolate chips over the bread. Pour the egg mixture over the bread and lightly press the bread down to make sure all the bread is coated with the egg mixture. Let stand 10-20 minutes to allow the bread to soak up the milk. Sprinkle remaining chocolate chips on top.
- Bake in the preheated oven for 35 to 40 minutes uncovered, until the egg mixture is cooked and the bread is not soggy.
- Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream on top, if desired.
Notes
I prefer to use french bread because I think it’s the easiest to get your hands on a loaf. I mean, they sell it for about a dollar in just about every grocery store bakery. But brioche is slightly sweet and also makes an excellent base, as well as any denser white bread. Hawaiian rolls or even cinnamon rolls or croissants can be cut up and used in place of the french bread.
Nutrition
Calories: 400kcal
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