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Desserts > Gelato

Chocolate Bread Pudding


Servings: 12


12 oz Semi-Sweet Chocolate Chips

1/4 cup Unsweetened Cocoa

4 cups whole milk

4 large eggs

1/4 cup unsalted butter, melted

1 Tbs pure vanilla extract

2 cup granulated white sugar

2 Tbs ground cinnamon

1 tsp ground nutmeg

1 (3 - 4 cups) French baguette, cut into cubes

1 cup raisins


In a large bowl, whisk together the milk, eggs, butter, and vanilla. In a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. Add to the milk mixture and whisk. Add the bread, raisins, and chocolate chips. Mix well.

Refrigerate for 30 to 60 minutes, until the bread has absorbed most of the liquid. Preheat the oven to 350°F. Lightly grease a 9 by 13-inch glass baking dish. Mix the bread

pudding once more to evenly distribute the chips and raisins. Pour into the prepared baking dish. Bake for 1 hour, or until set. Serve the pudding warm, or refrigerate and serve chilled.