What could be bad about chocolate and bread pudding all mixed into one. They are both the ultimate comfort food.
I have been making this chocolate bread pudding for years. The recipe is adapted from an old Debbi Field’s Cookbook.
I guess Debbi Field is good at making other things besides cookies, because some of the desserts in my Debbi Fields’ Great American Desserts are family favorites that I have been making for years. I have an older edition of Great American Desserts that I got about fifteen years ago, and I have used it so much.
My husband’s all time favorite dessert, peanut butter mud pie with a peanut butter cookie crust, comes from that cookbook. My white chocolate cheesecake is adapted from a recipe in that cookbook.
I love the desserts in that cookbook and could go on and on, but I am supposed to be focusing on the chocolate bread pudding today. I get easily distracted when I talk about desserts.
So, let’s get back to the chocolate bread pudding.
Bread pudding is a classic old fashioned dessert. It contains basic ingredients that we all have in our kitchen and it is so easy to make.
It is also a great way to use up some of those odd pieces of bread that no one wants to eat. You know those end pieces that are still left long after the loaf of bread is gone. Or is my house the only house that does not like the end pieces on a loaf of bread?
The original recipe, like most bread pudding recipes, calls for french bread, but I usually just use whatever bread I have and it works fine. I mean once you cover bread in chocolate and cream, you can’t really tell what kind of bread you used to make it.
For my gluten free readers, I posted my thoughts on gluten free bread pudding in my allergy section today and you will want to read it. Gluten free eating can and should be good and you can make gluten free bread pudding.
Chocolate Bread Pudding
- 2 tablespoons butter or oil for greasing the dishes
- 1 cup cream
- 1 cup milk
- 2 tablespoons vanilla extract
- 2 eggs
- 1/2 cup sugar
- 12 ounces of chocolate chips
- 5 cups of cubed day old french bread or similar type of bread (cut this into about 3/4 inch cubes)
- whipped cream for serving
- Preheat oven to 325. Lightly grease 6 ramekins or you can also do this in an 11×9 inch pan.
- Melt chocolate chips.
- In a large bowl, combine eggs, sugar, cream, milk, and vanilla. Stir in melted chocolate until smooth. Add bread stirring gently to combine.
- Place in ramekins or 11×9 pan.
- Place ramekins or pan into a large pan filled with one inch of hot water. You are creating a water bath.
- Bake at 350 for 30-35 minutes.
- Let cool slightly. Serve warm topped with whipped cream.