Freeport Chocolate Bread Pudding
A dense, chocolatey bread pudding for dessert or whenever.
Servings Prep Time
15servings 15minutes
Cook Time Passive Time
60minutes 30minutes
Servings Prep Time
15servings 15minutes
Cook Time Passive Time
60minutes 30minutes
Ingredients
  • 1/2loaf Italian breadstale, shredded. I’ve also used croissants
  • 1/2loaf chocolate breadshredded, from When Pigs Fly
  • 2cups whole milk
  • 1/2cup cold coffeefor added zip
  • 1cup light brown sugar
  • 1tbsp vanilla extract
  • 1 1/2 tsps cinnamon
  • 6 eggs
  • 3oz baking chocolatechopped
Instructions
  1. Lightly grease 9×13 baking dish and toss in shredded bread, cover bottom of dish. If needed, add more bread.
  2. In a large bowl, whisk together milk, eggs, coffee, vanilla, and cinnamon.
  3. Pour egg mixture over bread.
  4. Sprinkle brown sugar evenly over eggs and bread.
  5. Sprinkle baking chocolate over the top.
  6. 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.
  7. 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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