Chocolate Bread Pudding

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Recipe Courtesy of

54321 Based on 9 Reviews

Servings: 8-10 servings
Prep Time: 35 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

Pecan Rum Flambe Sauce, optional, recipe follows
8 ounce semisweet chocolate chips
6   eggs, lightly beaten
1 1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 teaspoon pure almond extract
1/4 cup cocoa powder
1 cup packed light brown sugar
1/2 cup coffee flavored liqueur
1 cup sugar
1/4 cup heavy cream
3 cup milk
1   (1-lb) loaf French or Italian bread, cut into cubes

Pecan Rum Flambe Sauce:
1 stick butter
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup dark rum

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish fill with bread cubes.

In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.

Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.

Pecan Rum Flambe Sauce:

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.

Show: Paula's Home Cooking/Paula's Party Episode: Sailor's Party/Lady and Sons Too! cookbook
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Reader Comments:

54321

Today, Feb. 27, I watched your show on Comfort Food on the Food Network. You made beef stew and then the chocolate bread pudding. You made a sauce for the pudding made of (I believe) heavy cream and Bailey's liquer. In the recipe above, you have a pecan rum sauce. Can you give me the recipe for the cream and Bailey's sauce? Thank you, Deirdre

By Deirdre on February 27, 2012

54321

I made this recipe. Turned out wonderful. It took a little longer to bake as I set it in a bigger pan surrounded by water. I also added cappuccino chips along with the choc. chips. I used a 1/2 cup of strong coffee in place of the coffee liquer. I will keep this in my file for sure !

By Linda Rogers on April 18, 2011

54321

LOVE YOUR SHOW.MERRY CHRISTMAS TO YOU AND YOUR FAMILIES.

By vickie thomas on December 16, 2010

54321

I made this for a Saints football party and it was a HUGE hit....

By Anonymous on December 03, 2010

54321

By Anonymous on March 06, 2010

54321

What can you substitute for the liquor? Have 5 grandkids, don't want to give this liquor.

By Anonymous on February 08, 2010

54321

I omit the choc. liquer (kids) & the almond extract (I don't like), but keep the cinn and vanilla. I add a touch of salt and take a cold chunk of butter (about 1.5-2 T) and cut tiny cubes and sprinkle on top before I bake it. It's excellent!

By Anonymous on January 03, 2010

54321

I made this recipe for my (now) chef boyfriend on our first date... It was easy to make and turned out wonderfully... he was impressed and this has become a staple in my dessert menu! mmmm

By Anonymous on November 24, 2009

54321

By caramal-librarian on March 06, 2009

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