Sugar Topped Chocolate Bread Pudding – a delicious recipe with whipping cream, sugar, sugar, milk, semi-sweet chocolate chips, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Lightly spray a 1-1/2 quart shallow baking dish with non-stick cooking spray.
3
Bring 1/2 cup sugar, cream and whole milk to a simmer, stir until sugar dissolves.
4
Remove from heat and add 1 cup of the chocolate chips whisking until melted and smooth.
5
In a large bowl, lightly beat egg and vanilla just till blended.
6
Slowly whisk the hot chocolate mixture into the egg mixture.
7
Allow custard to cool for 10 minutes, stirring often.
8
Add bread cubes and remaining chocolate chips to the custard mixture.
9
Toss lightly to coat.
10
Pour mixture into prepared baking dish, sprinkle with 2 Tbsp of sugar.
11
Bake until the custard thickens and center is just set, about 50 minutes.
12
Serve warm.
824
kcal
Calories
57
g
Fat
69
g
Carbs
8
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 8 ingredients. The key ingredients include: 1 3/4 cups whipping cream, 1/2 cup sugar, plus, 2 tablespoons sugar, 1/4 cup whole milk, and more.
Yes, Sugar Topped 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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