Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Quick Chocolate Bread Pudding

Article Image
Scott Phillips

Servings: four.

Though sourdough bread is particularly good in this recipe, you can use any leftover crusty bread you have on hand. Whipped cream or your favorite flavor of ice cream is a perfect accompaniment.

Ingredients

  • 1 cup whole milk
  • 6 Tbs. packed light brown sugar
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. table salt
  • 1 oz. (2 Tbs.) unsalted butter
  • 5 oz. crusty sourdough bread, cut into 3/4-inch cubes (4 cups)
  • 4 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped

Nutritional Information

      Calories (kcal) : 440
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 125
      Sodium (mg): 370
      Carbohydrates (g): 61
      Fiber (g): 3
      Protein (g): 11

Preparation

  • Position an oven rack about 6 inches from the broiler and heat the broiler on high.

    In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt.

    Melt 1 Tbs. of the butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.

    Wipe the skillet clean and return to medium heat. Melt the remaining 1 Tbs. butter in the skillet until just browned and fragrant, about 2 minutes. Spread the bread mixture evenly in the skillet. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.

    Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. (Watch closely to ensure that any chocolate pieces poking out of the pudding don’t burn.) Scoop the bread pudding into bowls and serve warm or at room temperature.

Reviews

Rate or Review

Reviews

  • dgourmet01 | 01/02/2012

    Good to explore this recipe! Have tried baking this and its savory are comparable to the recipe posted in www.everything-bread.com. You can also explore extraordinary cuisine on it.

  • texasyaya | 03/08/2010

    Very easy very quick very worth the little bit of effort. I used semisweet chocolate chips and they worked fine. I am spoiled to a little sauce on my bread pudding so I wished for some whipping cream. I liked not having to heat the oven just a quick broil. And that could have been eliminated. Stove top Bread Pudding!!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks