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Triple Chocolate Bread Pudding

Pudding· Recipe Archive

Chocolate Chocolate Chip Bread Puddng
Triple Chocolate Bread Pudding. This vacation week is making me dig deep to provide easy choices that can be made in a kitchen stocked by someone else. This chocolate bread pudding was an easy delight made with just a few staples and simple kitchen tools. Hope you like it!  I haven’t made it with liqueur yet, but did add some mocha ice cream on top! Yummy!

I am sure I don’t have any Strained Unsweetened Chocolate recipes here but I so have MANY decadent chocolate recipes. See my Triple Chocolate Bread Pudding recipe or my Peanut Butter Chocolate Cake!

Chocolate Chocolate Chip Bread Puddng

Triple Chocolate Bread Pudding

Triple Chocolate Bread Pudding ~ there is a version for the kids, and a version for adults. Both are delicious!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: breakfast, chocolate
Method: Bake
Skill Level: Basic
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Adjust Servings: 10
Calories: 460kcal
Author: Marilyn

Ingredients

  • 1 - pound loaf French or Italian bread
  • 3 cups milk
  • 1/4 cup heavy cream
  • 1/2 cup coffee-flavored liqueur
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons pure almond extract
  • 1 1/2 teaspoons ground cinnamon
  • 6 large eggs lightly beaten
  • 8 ounces semisweet chocolate chips

Instructions

  • Preheat the oven to 325 degrees F.
  • In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
  • Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
  • In a large bowl, whisk together the milk, cream, and liqueur.
  • Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
  • Serve it warm or cold, with whipped cream or a dessert sauce.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 460kcal (23%) | Carbohydrates: 60g (20%) | Protein: 8g (16%) | Fat: 20g (31%) | Saturated Fat: 10g (50%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 1.5g | Cholesterol: 125mg (42%) | Sodium: 320mg (13%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 24g (27%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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