Chocolate Chunk Bread Pudding with White Chocolate Brandy Sauce

Oxmoor House
Chunks of half-melted chocolate appear in every bite of this sinfully good bread pudding. It gets even better--you serve it in a pool of brandy sauce.
9 servings


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1 (1-pound) loaf day-old French bread
3 1/2 cups milk
1 cup half-and-half
4 large eggs, lightly beaten
1 cup sugar
2 tablespoons butter or margarine, melted
1 tablespoon vanilla extract
1/8 teaspoon salt
2 (4-ounce) bittersweet chocolate bars, chopped (we tested with Ghirardelli)


Tear bread into small pieces; place in a large bowl. Add milk and half-and-half; let mixture stand 10 minutes.

Combine eggs, sugar, butter, vanilla, and salt; add to bread, stirring well. Stir in chopped chocolate. Spoon mixture into a lightly greased 13" x 9" pan. Bake, uncovered, at 325° for 55 minutes or until firm and lightly browned. Cut into squares, and serve warm with White Chocolate Brandy Sauce.

Created date

August 2009