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Double Fudge Bread Pudding With Chocolate Whipped Topping Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Double Fudge Bread Pudding With Chocolate Whipped Topping Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 1 1/2 loaves (1-pound) bread, french or italian, cut into cubes (about 15 cups)
  • 1 lb semisweet chocolate, grated or broken up into small pieces
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons ground cinnamon
  • 6 large eggs
  • 1 tablespoon vanilla
  • 3 cups whole milk
  • 1 1/4 cups heavy cream, divided
  • 1/4 cup bourbon
  • 1/4 cup confectioners' sugar
  • 1/2 cup chocolate sauce

Preparation

Preheat the oven to 325 degrees F. Butter or use nonstick spray on a 13 by 9-inch baking dish.

Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.

In a large bowl, whisk together the sugars, cocoa powder, and cinnamon. Whisk in the eggs, 1 at a time. Stir in the vanilla.

In a medium saucepan, bring the milk and 1/4 cup cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon and pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours.

Bake the pudding until just set and a knife inserted in the center of the pudding comes out clean, about 1 hour. Serve the pudding warm or chilled with Chocolate Whipped Topping.

Chocolate Whipped Topping:

Beat together the sugar and 1 cup cream. Once soft peaks form, fold in the chocolate sauce.

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Preparation

Preheat the oven to 325 degrees F. Butter or use nonstick spray on a 13 by 9-inch baking dish.

Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.

In a large bowl, whisk together the sugars, cocoa powder, and cinnamon. Whisk in the eggs, 1 at a time. Stir in the vanilla.

In a medium saucepan, bring the milk and 1/4 cup cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture into the egg mixture. Stir in the bourbon and pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours.

Bake the pudding until just set and a knife inserted in the center of the pudding comes out clean, about 1 hour. Serve the pudding warm or chilled with Chocolate Whipped Topping.

Chocolate Whipped Topping:

Beat together the sugar and 1 cup cream. Once soft peaks form, fold in the chocolate sauce.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product