Chocolate Bread Pudding


  • 1 loaf stale white bread or baguette, cut into 1/2-inch cubes
  • 2 cups half-and-half
  • 1 cup milk
  • 1 1/2 cups semisweet chocolate chips (about 1/2 of a 12-ounce bag)
  • 3/4 cup sugar
  • 1/2 cup unsweetened, Dutch-process cocoa
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract


1 _ In a large saucepan over low heat, whisk together milk, half-and-half, eggs and sugar until warm.

2 _ Add in chocolate chips and unsweetened cocoa and mix until melted.

3 _ Turn off heat and add in salt and vanilla extract.

4 _ Place bread cubes in a lightly greased 13 x 9-inch casserole dish and pour chocolate mixture evenly over the bread. Make sure all pieces of bread is covered with the mixture.

5 _ Cover the dish with plastic wrap and let rest about 30 minutes so the mixture can absorb into the stale bread.

6 _ Meanwhile, preheat oven to 325°F.

7 _ Bake bread pudding, uncovered, about 35-40 minutes or until warm. Remove from oven and serve immediately, preferably with a dollop of whipped cream or ice cream.