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Chocolate Bread Pudding


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  • 8 slices egg bread , cubed
  • 6 oz. Baker's Semi-Sweet Chocolate
  • 2-1/2 cups milk
  • 5 eggs
  • 1/2 cup sugar


Level of difficulty Average
Cost Average budget


Step 1

Heat oven to 325°F. Spread bread onto bottom of square or oval 1.5-L baking dish.

Microwave chocolate and milk in medium microwaveable bowl on HIGH 3 min.; stir with whisk until chocolate is completely melted. Blend in eggs and sugar; pour over bread. Let stand 10 min.; cover with foil.

Bake 40 min., removing foil after 30 min. Cool slightly.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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