Chocolate Bread Pudding – a delicious recipe with eggs, Bakers, corn syrup, white sugar, milk, loaves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a double boiler medium heat melt the chocolate; set aside.
2
In a pan mix the sugar and corn syrup over low heat for 2 minutes until the sugar is dissolved.
3
Add melted chocolate to the corn syrup mixture; mix well.
4
Beat the 6 eggs in a big bowl, slowly add the chocolate and corn syrup mixture to the eggs.
5
In yet another pan boil the milk until frothy and remove from heat.
6
Break up the bread into small pieces and place it in a large oven safe dish.
7
Pour the scalded milk over the bread pieces, add the chocolate mixture too.
8
Mix it all together and bake it at 350F for 45-50 minutes.
9
Make sure you mix it every now and then so it does nt dry out.
677
kcal
Calories
29
g
Fat
83
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 eggs, 6 ounces unsweetened baking chocolate (Bakers is the best), 1 (16 ounce) bottle corn syrup, 1 cup white sugar, and more.
Yes, Chocolate Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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