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Double Fudge Bread Pudding with Chocolate Whipped Topping


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Recipe Courtesy of

43211 Based on 6 Reviews

Servings: 12 servings
Prep Time: 1 hour 20 min
Cook Time: 1 hour 5 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 (1-pound) loaves day-old French or Italian bread, cut into cubes (about 15 cups)
1 pound 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
1/4 cup heavy cream
1/4 cup bourbon
Chocolate Whipped Topping, recipe follows

Chocolate Whipped Topping:

1 cup heavy cream
1/4 cup confectioners’ sugar
1/2 cup chocolate sauce

Directions

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 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 cream. Once soft peaks form, fold in the chocolate sauce.

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Reader Comments:

54321

PAULA I LOVE ALL YOUR RECIPES MY FAMILY INJOYS YOUR FOOD THANKS FOR HAVING SOMUCH INSPIRATION

By JESUS JASMIN on November 12, 2011

54321

I have a question. In the recipe it says to "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." So I refrigerate the competed pudding for at least one hour and then bake the pudding for about 1 hour. Is this correct? If so, why do I preheat the oven prior to mixing the pudding...seems to me the oven is on for a long time prior to baking the pudding. Thank for in advance for clearning this up. Jeanette Thorp

By Jeanette Thorp on September 12, 2011

54321

This was your best Chocolate Puddin' yet! The first one I made went to a church potluck and they licked the platter clean. I was not thrilled with the addition of almond extract. So for Easter Dinner, I made the Double Fudge Creation and it too was a hit. There was only 1 piece for me to take home with me! Enjoy your show so much! Keep on keeping on!God Bless you Lady! Just wish you lived next door to me. We would have a ball. We owned a bakery-coffee shoppe for years and everything was made from scratch. What I miss most are the customers. They were like family! May God richly Bless you and yours!

By Katie Moe on April 29, 2011

54321

By Katie on April 29, 2011

14321

I love everything from Paula, but this bread pudding was AWFUL! The cocoa powder over powered the entire thing and since it was unsweetened it was very bitter. The bread on the bottom of the pan that didn't get covered in the chocolate sauce was just plain bread. I will not be making this again. I checked my recipe over and over to make sure I had done it right and it was just not good!

By courtney on March 07, 2011

54321

paula deen, you and your son's are the greatest,my husband and I WATCH ALL OF THE COOKING SHOW, ON SUNDAY AFTERNOON AFTER CHURCH. LOOVYA LOOVY SO MUCH. RICHARD & NORMA DRAVES FREMONT,OH WE'LL KEEP WATCHING. RATING,I GIVE YOU A BIG 10; GOD BLESS;

By norma.j.draves on February 06, 2011

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