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Chocolate Chunk Bread Pudding with White Chocolate Brandy Sauce

Yield 9 servings
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.


  • 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)
  • White Chocolate Brandy Sauce

How to Make It

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

  2. 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.

Christmas with Southern Living 2001