Recipe: Chocolate Bread Pudding

Cuisine Editors May 25, 2012 1

Photo By: Kate Heck (’14)

Let’s face it, many Archer girls like to eat out rather than cook. It’s faster, it’s easier, and you don’t have to deal with the tedious, dreaded cleaning process. However, the Oracle Staff has decided to bring you a simple, speedy, yet mouth-watering recipe that we hope all Archer girls try. If you like bread and chocolate, you will enjoy this delectable dish: Chocolate Bread Pudding.

The recipe comes from a renowned New Orleans restaurant, The Red Fish Grill. This dish became popular because of the great contrast between the creamy chocolate center and the crunchy sugar on top. It’s also excellent served à la mode. In brief, the recipe is utterly delicious, almost effortless, and all budding chefs are encouraged to give Chocolate Bread Pudding a try.



1 3/4 cups whipping cream

1/2 cup plus 2 tablespoons


1/4 cup whole milk

1 1/4 cups semisweet

chocolate chips

1 large egg

1 teaspoon vanilla extract

4 ounces French bread with crust, cut into 1-inch cubes (about 4 cups)


Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.

Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.

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One Comment »

  1. Sarah Traenkle December 17, 2012 at 4:02 pm - Reply

    I don’t really like pudding but when I read this article about chocolate bread pudding I want to eat it so bad. It sounds so good!

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