You didn’t know there was a specifically Freeport-based version of chocolate bread pudding did you?
Actually, you can make this anywhere you can get your hands on When Pigs Fly chocolate bread! Can’t find chocolate bread? You need to move!
This is a riff on Paula Dean’s chocolate bread pudding but with a lot less sugar and chocolate.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/2 loaf Italian bread stale, shredded. I've also used croissants
- 1/2 loaf chocolate bread shredded, from When Pigs Fly
- 2 cups whole milk
- 1/2 cup cold coffee for added zip
- 1 cup light brown sugar
- 1 tbsp vanilla extract
- 1 1/2 tsps cinnamon
- 6 eggs
- 3 oz baking chocolate chopped
Ingredients
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Instructions
- Lightly grease 9x13 baking dish and toss in shredded bread, cover bottom of dish. If needed, add more bread.
- In a large bowl, whisk together milk, eggs, coffee, vanilla, and cinnamon.
- Pour egg mixture over bread.
- Sprinkle brown sugar evenly over eggs and bread.
- Sprinkle baking chocolate over the top.
- Let sit for 20 minutes until egg mixture is absorbed into bread. This can also sit, covered, overnight to bake in the morning. If the egg mixture isn't absorbing enough, add more bread, pushing it down into the mixture.
- Bake for 1 hour at 350 degrees. You should not see any liquid after the pudding sets up. Let sit for 10 minutes to firm up, then cut into servings and plate.
Recipe Notes
Serve with whipped cream or a raspberry compote or both!
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