Double-Fudge Bread Pudding

Made This Recipe? Add Your Photo

Total Time
2hrs 25mins
Prep
1 hr 25 mins
Cook
1 hr

I always like to have bread pudding as a dessert when dining out, but I've never made this one. This one I had to try, though, and it's wonderful. It's a recipe by Paula Deen and it was published in a recent issue of Ladies Home Journal. Plan ahead - it should refrigerate for at least 1 hour or overnight. I have included the 1 hour chilling time in the preparation time.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Butter a 13x9-inch baking dish; spread out bread in dish.
  2. In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
  3. Whisk in eggs, one at a time, until combined well.
  4. Whisk in extract.
  5. Place chocolate in a medium heatproof bowl.
  6. In a medium saucepan, bring milk and heavy cream just to a boil.
  7. Pour over chocolate and stir until completely melted.
  8. Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
  9. Evenly pour over bread.
  10. Refrigerate, stirring occasionally, at least 1 hour or overnight.
  11. Heat oven to 325 degrees.
  12. Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
  13. Serve warm or chilled with whipped cream, if using.