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Chocolate Bread Pudding


Food philosophers like to say that bread sustains life and chocolate makes it worth living. Here’s a pudding that combines the two, with delicious results.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 6 to 8


  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon instant coffee granules or powder
  • 2 cups whole milk
  • 2 tablespoons butter
  • 3 large eggs
  • 4 slices firm white bread, cut in 1/2-inch cubes (See Recipe Notes below)
  • 3/4 cup mini semisweet chocolate chips


1. Preheat the oven to 350°F. In a medium saucepan, whisk together the sugar, cocoa and coffee until blended. Whisk in 1 cup of the milk. Cook over medium heat, whisking often, for 2 to 3 minutes, until the mixture comes to a boil and the sugar dissolves.

2. Remove from the heat and whisk in the butter until melted. Whisk in the remaining milk, then the eggs until blended. Stir in the bread and chocolate chips. Pour into the baking dish.

3. Place the dish in the pan. Add enough hot water to the pan to come halfway up sides of the dish.

4. Bake until a knife inserted near the center comes out clean, 50 to 60 minutes. Remove the dish from the water to a wire rack. Serve warm, at room temperature, or chilled.

Recipe Notes

• You can use baguettes or country bread for this pudding, white or whole-wheat. Be sure that the bread is firm, if not the pudding will be soggy.
• Store the bread pudding tightly covered in the refrigerator up to 5 days. Bring to room temperature or warm in the oven before serving.
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