Chocolate Bread Pudding

Oxmoor House
Chocolate Bread PuddingRecipe
Oxmoor House
12 servings


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1 pound challah bread, torn into bite-size pieces*
3 tablespoons butter, softened and divided
4 cups half-and-half
1 (12-ounce) package semisweet chocolate morsels, divided
1/2 cup unsweetened cocoa
1 1/2 cups sugar
1/2 teaspoon salt
5 large eggs, lightly beaten
3/4 cup bourbon, half-and-half, or brewed coffee
1 cup coarsely chopped pecans


Prep: 12 Minutes
Cook: 1 Hour, 20 Minutes
Other: 8 Hours, 10 Minutes

Place bread on 2 baking sheets, and bake at 325° for 12 minutes. Transfer bread to a large bowl, and set aside.

Butter a 13" x 9" baking dish with 1 tablespoon butter.

Bring half-and-half and remaining 2 tablespoons butter to a simmer in a large saucepan over medium-high heat. Remove from heat; add 1 cup chocolate morsels, stirring until melted. Whisk in cocoa and next 4 ingredients. Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours.

Sprinkle with remaining chocolate morsels and pecans. Bake, uncovered, at 350° for 1 hour or until set. Let stand 10 minutes.

*You can use French bread as a substitute for challah.

Note: You can also bake bread pudding in 8 (8-ounce) ramekins or 12 (6-ounce) ramekins or custard cups. Prepare as directed above, and after chilling 8 hours, spoon pudding evenly into ramekins. Sprinkle with morsels and pecans. Bake, uncovered, at 350° for 35 minutes (for 6 ounce) to 40 minutes (for 8 ounce).

Created date

August 2009