Chocolate Bread Pudding (Paula Deen) Recipe

Name: Chocolate Bread Pudding (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups); 3 cups milk; 1/4 cup heavy cream; 1/2 cup coffee-flavored liqueur, such as Kahlua; 1 cup granulated sugar; 1 cup packed light brown sugar; 1/4 cup hershey cocoa powder; 1 tablespoon vanilla extract; 2 teaspoons almond extract; 1 1/2 teaspoons cinnamon; 6 large eggs, lightly beaten; 8 ounces semisweet chocolate, grated

Servings: persons

1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur, such as Kahlua
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup hershey cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate, grated

1
Preheat the oven to 325 degrees.
2
Lightly grease a 13x9 inch baking dish.
3
Place the bread in the baking dish.
4
In a large bowl, whisk together the milk, cream and liqueur.
5
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
6
Add this to the milk mixture and whisk to combine.
7
Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
8
Combine the egg mixture with the milk mixture and mix well.
9
Stir in the grated chocolate.
10
Pour the mixture evenly over the bread cubes;.
11
Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
12
Bake the pudding for 1 hour, or until set;.
13
a knife inserted into the center of the pudding should come out clean.
14
Serve the pudding warm or refrigerate it and serve chilled.

1132

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups), 3 cups milk, 1/4 cup heavy cream, 1/2 cup coffee-flavored liqueur, such as Kahlua, and more.

Yes, Chocolate Bread Pudding (Paula Deen) 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.

That's it — enjoy your meal!

Chocolate Bread Pudding (Paula Deen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions