Chocolate Bread Pudding

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Chocolate Bread Pudding [1] [2] is a nice dessert, this particular recipe uses a chocolate beer sauce.


  • 5 large eggs
  • 5 tbsps unsweetened cocoa powder
  • 5 tbsps sugar, plus extra for sprinkling
  • 1 cup heavy cream
  • 3 cups reduced fat milk
  • 1 x 28 oz loaf of white bread, ends removed, sliced into 1/4" thick slices
  • 1 x 4 oz bar good quality bittersweet chocolate (70% cocoa solids)
  • small handful of pecan nuts, chopped roughly
  • container of strawberries (Optional)
  • vanilla ice cream (Optional)


  • 1/2 cup brown ale
  • 1/2 cup heavy cream
  • 2 tbsps sugar
  • 1 x 4 oz bar good quality bittersweet chocolate (70% cocoa solids)
  • sea salt


Heat oven to 350 degrees F. In a mixing bowl crack eggs, include cocoa powder, sugar and whisk. Achieve a smooth and silky consistency. Slowly whisk in cream and milk until completely combined. Slice bread into triangular shapes, include them in the bowl. Gently push down then let sit for ~30 seconds to soak up the chocolate custard. Do a few slices at a time. Layer soaked bread pieces in an oven dish. Pour remaining custard over the bread pieces in the dish.

Break up cold, hard chocolate into chunks. Place shards of chocolate between slices of bread. Sprinkle pecan pieces over the creation. Sprinkle sugar. Bake pudding for ~27 min, achieving a golden look.


Over medium-high heat include beer, cream, and sugar in a saucepan. Continuously stir while it boils, then immediately take off of heat. Smash cold chocolate into shards and combine in the saucepan by stirring. Add a pinch of sea salt.

Serve pudding with sauce drizzled on top.

(Optional) Garnish with a few fresh strawberries and a scoop of vanilla ice cream.


  1. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 116. ISBN 978-1-4013-2360-8. 
  2. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 822-823. ISBN 13:978-0-7432-4626-2. 

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