Ingredients for Chocolate Bread Pudding Paula Deen
- Italian Bread
- 4 cups whole milk
- Heavy Cream
- Coffee Flavored Liqueur
- Granulated Sugar
- Light Brown Sugar
- 1/2 cup unsweetened cocoa powder
- Vanilla Extract
- Almond Extract
- 1 teaspoon ground cinnamon
- 4 large eggs
- Semisweet Chocolate
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How to Make Chocolate Bread Pudding Paula Deen
- Preheat oven to 325°F (160°C).
- Lightly grease a 13x9 inch baking dish.
- Cut stale bread into 1-inch cubes and arrange evenly in the prepared baking dish.
- In a large bowl, whisk together 4 cups whole milk, 1 cup heavy cream, and 1/4 cup Kahlúa (or other coffee liqueur).
- In a separate bowl, whisk together 1 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup unsweetened cocoa powder until smooth.
- Gradually add the dry ingredients to the wet ingredients, whisking until well combined.
- In a medium bowl, whisk together 4 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1 teaspoon ground cinnamon.
- Pour the egg mixture into the milk mixture and whisk gently to combine.
- Stir in 1 cup of semi-sweet chocolate chips or grated chocolate.
- Pour the custard mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the liquid.
- Let the bread pudding sit for at least 20 minutes, or up to 30 minutes, stirring occasionally, to allow the bread to fully absorb the custard.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean and the pudding is set.
- Let the bread pudding cool slightly before serving. Enjoy warm or chilled!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
187g
Fat
59g
Carbs
26g
