Triple Chocolate Bread Pudding Recipe

Name: Triple Chocolate Bread Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 6 ounces stale French bread; 8 tablespoons melted butter; 1 cup coarsley chopped walnuts; 8 ounces semisweet chocolate, chopped into 1/2 inch chunks; 4 eggs; 1 cup sugar; 1/2 cup usweetened cocoa, sifted; 1 pinch salt; 2 cups chocolate milk; 1/2 teaspoon vanilla extract

Servings: persons

6 ounces stale French bread
8 tablespoons melted butter
1 cup coarsley chopped walnuts
8 ounces semisweet chocolate, chopped into 1/2 inch chunks
4 eggs
1 cup sugar
1/2 cup usweetened cocoa, sifted
1 pinch salt
2 cups chocolate milk
1/2 teaspoon vanilla extract

1
Tear the bread into chunks approximately 1 inch square.
2
Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
3
Spread the mixture in a buttered 9 x 13 x 2 baking dish.
4
Beat the eggs slightly.
5
Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
6
Pour this mixture over the bread.
7
Let it stand for at least 1/2 hour.
8
With a broad spatula, occasionally push the bread down into the liquid as it soaks.
9
Preheat the oven to 350.
10
Bake for 30 to 40 minutes until the pudding is puffed and just set.
11
Rush it to the table and serve with vanilla ice cream or whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 ounces stale French bread, 8 tablespoons melted butter, 1 cup coarsley chopped walnuts, 8 ounces semisweet chocolate, chopped into 1/2 inch chunks, and more.

Yes, Triple Chocolate Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Triple Chocolate Bread Pudding

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