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Feb 5, 2009 02:00 PM

Bread Pudding not chocolatey enough

I have made chocolate bread puddings in the past, but the custard is lighter and chocolate flavour is not as pronounced.
I am looking for a recipe (am going to use Brioche or Panettone) for a creamy liquid mix that has a deep, dark chocolate flavour. Also, is it better to cut the bread in slices or smaller cubes?

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  1. just trow in a bunch of chocolate chips it will make it very chocolate.

    1. personally i prefer the bread in smaller cubes - it allows for better absorption/distribution of the custard, and there are more nooks & crannies where the chocolate can hide.

      1. I love this recipe--hope you do, too:


        1 baguette (about 1/2 pound torn into 1-inch pieces)
        4 oz. bittersweet chocolate (I usually use a Ghirardelli bar)
        1.5 cups whole milk
        1 cup heavy cream
        1/4 cup (1/2 stick) of butter
        1/2 cup sugar
        3 eggs
        1.5 tsp vanilla extract

        Preheat oven to 325 degrees Fahrenheit.

        Coarsely chop chocolate and melt in microwave. Set aside.

        Grease an 8x8x2 baking dish with butter. Arrange bread in baking dish. Heat milk, cream and butter till the butter is melted and mixture is hot. In a large bowl, beat together the vanilla, eggs and sugar. Add milk mixture and mix well.

        Add melted chocolate and mix well. Pour over bread.

        Sprinkle top with cocoa powder, a little sugar and cinnamon.

        Place baking pan into another larger pan that contains an inch or so of hot water. The hot water should come no more than 2/3 of the way up the side of the pudding pan.

        Bake 40-45 minutes or until a knife inserted near the edge of the pan comes out clean.