Prep 40 mins
Cook 55 mins
No added sugar (and no fake sugar either) -- still extremely delicious and sweet!
Make and share this Chocolate Bread Pudding recipe from Food.com.
- 1 teaspoon butter
- 4 eggs
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 1⁄4 cup Grand Marnier (Chambord) or 1⁄4 cup orange liqueur (Chambord) or 1⁄4 cup raspberry liqueur (Chambord)
- 2 cups half-and-half
- 4 cups day-old bread, crusts removed and cut into half inch cubes
- 1⁄2 cup semi-sweet chocolate chips
- Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and liqueur together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.
- Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup (9 ¼ x 5 ¼ x 2 ¾ inch) loaf pan with butter.
- Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips.
- Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.
- To serve, cut the pudding into 1-inch thick slices. Top with vanilla ice cream!