Chocolate Bread Pudding

Chocolate Bread Pudding

butter for baking dish

4 C. bread, in slices or large cubes

4 C. milk

2 squares unsweetened chocolate

3/4 C. sugar

2 eggs, beaten

1/4 t. salt

1 t. vanilla extract

Preheat oven to 350°F. Butter a baking dish. (The larger the dish, the crisper the bread. An eight-inch square baking dish results in a crisp top and a soft bottom.

Optional: Many people like to soak the bread in milk for a half-hour before combining the ingredients. This makes a very soft pudding. If you like your pudding soft, place the bread in a mixing bowl, pour the milk over, and soak for 30 minutes. Otherwise, skip this step.

Combine the milk and chocolate in a double boiler. Cook over low heat until chocolate has melted. (If you’ve presoaked the bread, pour off the milk in order to warm it.) Whisk the sugar, eggs, vanilla and salt into the melted chocolate and milk.

Arrange the bread in a baking dish, overlapping the slices. Pour the milk mixture over the bread. Let stand for a minute or two. Bake for one hour.

Makes 8 servings.


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