Belgian Chocolate Bread Pudding

Name: Belgian Chocolate Bread Pudding
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 pieces, 12 serving(s)
Ingredients: 9 ounces stale challah or 9 ounces egg bread; 2 large eggs; 1 1/2 cups whole milk; 1/3 cup sugar; 2 teaspoons vanilla; 1/4 teaspoon salt; 2 1/2 tablespoons melted butter; 1/4 cup unsweetened cocoa powder; 5 tablespoons vanilla custard powder or 5 tablespoons cook & serve vanilla pudding; 1/2 teaspoon baking powder; 2 tablespoons chopped semisweet chocolate or 2 tablespoons bittersweet chocolate

Be the first to review this recipe

Recipe by YummySmellsca

Leftover Challah bread soaks up a rich cocoa-infused custard before being topped off with chopped chocolate and baked to delicious, almost brownie-like perfection. The only thing that would make it better is a scoop of vanilla ice cream on top!

READY IN: 1hr 15mins

SERVES: 12

YIELD: 12 pieces

UNITS: US

INGREDIENTS

Nutrition

9

ounces stale challah or 9 ounces egg bread
2

large eggs
1 ¹⁄₂

cups whole milk
¹⁄₃

cup sugar
2

teaspoons vanilla
¹⁄₄

teaspoon salt
2 ¹⁄₂

tablespoons melted butter
¹⁄₄

cup unsweetened cocoa powder
5

tablespoons vanilla custard powder or 5 tablespoons cook & serve vanilla pudding
¹⁄₂

teaspoon baking powder
2

tablespoons chopped semisweet chocolate or 2 tablespoons bittersweet chocolate

DIRECTIONS

Preheat oven to 350°F and line a 9” square baking pan with paper liners. Place the tin on a baking sheet.
Tear the bread into small pieces and place in a large bowl.
In another bowl, whisk together the eggs, milk, sugar, vanilla and salt until well combined.
Add the butter, cocoa, custard powder and baking powder and beat well.
Pour the custard over the bread and stir well. Let stand 5 minutes.
Pour mixture into the pan and gently press the bread cubes with a spatula to compact.
Sprinkle with chocolate chips.
Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

Submit a Recipe Correction