Five Chocolate Bread Pudding

Yield: 6 – 8 Servings


  • For the bread pudding:
  • 1 loaf of leftover rich bread, chunked
  • 3 cups of chocolate milk
  • 4 eggs
  • 1 cup of brown sugar
  • 2 Tbsp of cocoa powder
  • 1 Tbsp of vanilla
  • 4 oz of dark chocolate
  • ½   cup of chocolate liqueur
  • 1 cup or so of chocolate chips


  1. For the chocolate whipped cream:
  2. 2 cups of whipping cream
  3. 4 oz of dark chocolate
  4. For the bread pudding:
    1. Preheat your oven to 350°F and turn on your convection fan if you have on. Lightly oil six to eight large ramekins or 1 larger baking pan.
    2. In a saucepan over medium heat, whisk together the chocolate milk, brown sugar, cocoa powder and vanilla until gently heated through. No need to boil, you’re just getting the milk hot enough to melt the chocolate. Place the dark chocolate chunks in a large bowl, pour the hot mixture over and stir until the chunks are melted and smooth. Whisk in the eggs and the chocolate liqueur. Toss the chocolate mixture with the bread, cooling it slightly and gently turning it until the bread has soaked up all the chocolate mixture. Sprinkle in the chocolate chips.
    3. Spoon and fill individual ramekins or the larger pan. Bake until firm and set, 45 minutes to an hour. No need to call everyone, the smell will have them waiting at the oven. Cool slightly, serve and share!
  5. For the chocolate whipped cream:
    1. In a small saucepan over medium heat, bring the cream to a simmer then turn off the heat.  Whisk in the chocolate until it is melted, smooth and glossy. Chill the chocolate cream until firm. Once cooled, whip until light and fluffy and serve over your favorite dessert.