Chocolate Bread Pudding Paula Deen
Indulge in the ultimate comfort dessert with Paula Deen's Chocolate Bread Pudding—a rich, velvety treat that transforms humble ingredients into a show-stopping finale. This decadent recipe combines chunks of day-old French bread soaked in a luscious chocolate custard made with whole milk, heavy cream, and melted semi-sweet chocolate chips. Infused with vanilla and a touch of cocoa powder for depth, this baked dessert boasts an irresistibly creamy center and a perfectly golden, slightly puffed top. Perfect for gatherings or cozy nights in, this easy-to-follow recipe takes only 20 minutes to prep and yields 8 generous servings. Serve it warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar for a dessert that’s rich, comforting, and unapologetically chocolatey. Ideal for chocolate lovers, this Paula Deen-inspired chocolate bread pudding is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 cups French bread (preferably day-old)
- 4 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 cup Semi-sweet chocolate chips
- 6 Large eggs
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing the baking dish)
Instructions
Preheat your oven to 325°F (163°C).
Grease a 9x13-inch baking dish with unsalted butter and set aside.
Cut the French bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and unsweetened cocoa powder. Heat the mixture over medium heat, stirring frequently, until the sugar dissolves and the mixture is warm but not boiling.
Remove the saucepan from heat and stir in the semi-sweet chocolate chips until melted and smooth. Allow the mixture to cool slightly.
In a large mixing bowl, whisk together the eggs, vanilla extract, and salt.
Slowly add the slightly cooled chocolate mixture to the eggs, whisking constantly to prevent the eggs from curdling.
Pour the chocolate custard over the bread cubes in the baking dish, ensuring all the bread pieces are soaked. Press down gently with a spatula to help the bread absorb the custard.
Let the mixture sit for 10-15 minutes to ensure even absorption.
Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the pudding is set and the top is slightly puffed and firm to the touch.
Remove the pudding from the oven and allow it to cool for at least 10 minutes before serving.
Serve warm, optionally topped with whipped cream, ice cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 59.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
