Chocolate Bread Pudding
- Makes: 8 to 10 servings
- Prep 25 mins
- Chill 30 mins
- Bake 45 mins
whipping cream or heavy cream
half-and-half, light cream or milk
semisweet chocolate pieces
Maker's Mark® or your favorite bourbon
eggs, lightly beaten
dry French bread cubes (see note)
Whipped cream, optional
- In a heavy small saucepan, combine whipping cream and half-and-half. Bring to a simmer. In a very large bowl, combine chocolate pieces and sugar. Pour hot cream mixture over chocolate mixture; whisk until chocolate is melted and sugar is dissolved.
- Stir in bourbon, eggs, vanilla and cinnamon until well combined. Stir in bread cubes. Place bread mixture in a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Chill in the refrigerator for 30 minutes before baking.
- Bake, uncovered, in a 350 degree F oven about 45 minutes or until chocolate mixture is set. Cool the bread pudding slightly. Serve warm with whipped cream, if desired. Makes 8 to 10 servings.
- To dry bread cubes Spread bread cubes in a large roasting pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until bread cubes are dry, stirring twice; cool.
(Chocolate Bread Pudding)Servings Per Recipe 8, Potassium (mg) 301, cal. (kcal) 744, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, sodium (mg) 361, sugar (g) 63, pro. (g) 9, vit. C (mg) 1, carb. (g) 90, Thiamin (mg) 0, Fat, total (g) 41, calcium (mg) 151, vit. A (IU) 1020, iron (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 12, Folate (µg) 65, Polyunsaturated fat (g) 2, Riboflavin (mg) 0, chol. (mg) 170, Niacin (mg) 2, sat. fat (g) 24