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Chocolate Bread Pudding


4 cups heavy cream

5 oz. bittersweet chocolate

6 egg yolks (you can just use the entire egg including the whites)

½ cup granulated sugar

1 tsp. pure vanilla extract


9 cups cubed firm-textured white bread (1-inch cubes)-(Really any type of white bread will do)


1. Heat the oven to 325 degrees F.


2. Bring the cream to a simmer in a heavy saucepan. Turn off the heat.  Put the chocolate in a large heat proof bowl, and pour in 1 cup of the warm cream.  Let stand, stirring occasionally, until the chocolate melts.  Stir the mixture until smooth. Pour in the remaining cream.


3. In a separate large bowl, whisk together the egg yolks, sugar, vanilla and salt.  Slowly whisk in the chocolate mixture.  Strain through a fine strainer and skim off any froth.


4. Put the bread cubes in a large bowl and pour the pudding over it.  Stir gently until the cubes are moistened through. Be careful not to crumble the bread.  Transfer the cubes to an 8-by-8-inch baking dish, and pour any remaining pudding over the top.  Bake until the pudding is just firm to the touch, about 50 minutes.  Serve warm with whipped cream. YUMMO!

Serves 6-8


By MomAdvocate