Sugar Topped Chocolate Bread Pudding

"When cooked the sugar becomes crunchy and adds an elegant finish. This recipe was printed in the March 2003 edition of Bon Appetit and is reported to be served at the Red Fish Grill in New Orleans. I made this for my best friends birthday bash last year. Not low in anything!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by naninakeli photo by naninakeli
photo by chia2160 photo by chia2160
Ready In:
1hr 20mins
Ingredients:
8
Serves:
6
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ingredients

  • 1 34 cups whipping cream
  • 12 cup sugar, plus
  • 2 tablespoons sugar
  • 14 cup whole milk
  • 1 14 cups semi-sweet chocolate chips
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups French bread, cut into 1 inch cubes
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directions

  • Preheat oven to 325 degrees.
  • Lightly spray a 1-1/2 quart shallow baking dish with non-stick cooking spray.
  • Bring 1/2 cup sugar, cream and whole milk to a simmer, stir until sugar dissolves.
  • Remove from heat and add 1 cup of the chocolate chips whisking until melted and smooth.
  • In a large bowl, lightly beat egg and vanilla just till blended.
  • Slowly whisk the hot chocolate mixture into the egg mixture.
  • Allow custard to cool for 10 minutes, stirring often.
  • Add bread cubes and remaining chocolate chips to the custard mixture.
  • Toss lightly to coat.
  • Pour mixture into prepared baking dish, sprinkle with 2 Tbsp of sugar.
  • Bake until the custard thickens and center is just set, about 50 minutes.
  • Serve warm.

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Reviews

  1. DELICIOUS! Made this with all whole milk and added pecans. I replaced the sugar sprinkled on top with brown sugar instead. Loved it. Thanks for sharing! =)
     
  2. This was s the best chelate bread pudding recipe I have tried. The sugar sprinkled on top makes it extra special. Definitely a 5 star recipe!
     
  3. INSANITY! This is so decadent and gorgeous. I am in love with this bread pudding and normally I don't even like bread pudding!! It really is divine. Fudgy, packed with flavour and so, so good!
     
  4. We loved it. I used 1 cup of low fat vanilla yogurt and 1 cup of low fat milk intead of the whipping cream and milk. Also used up some old Easter chocolate that was in the freezer. My kids hate crusts, so I cut them off and throw them into a freezer bag until I need them. So this was a great recipe to use up stuff. The kids really loved it.
     
  5. We used regular milk since that was all that was available. I added a pat of butter to the melting chocolate as well. The results were so delicious! It is rich and creamy with a crunchy topping from the sugar. Great tasting cold or warm from the oven with cream or Cool Whip! Thanks for posting!
     
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Tweaks

  1. DELICIOUS! Made this with all whole milk and added pecans. I replaced the sugar sprinkled on top with brown sugar instead. Loved it. Thanks for sharing! =)
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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