Paula Deen Chocolate Bread Pudding

Paula Deen’s Chocolate Bread Pudding is made with semisweet chocolate chips, eggs, cinnamon, vanilla extract, almond extract, cocoa powder, light brown sugar, coffee-flavored liqueur, granulated sugar, heavy cream, milk, French bread, butter, brown sugar, pecans, and dark rum. This delicious chocolate bread pudding recipe creates a rich dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 8 oz semisweet chocolate chips
• 6 lightly beaten eggs
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon vanilla extract
• 2 teaspoons almond extract
• 1/4 cup cocoa powder
• 1 cup packed light brown sugar
• 1/2 cup coffee flavored liqueur
• 1 cup sugar
• 1/4 cup heavy cream
• 3 cups milk
• 1 (1 lb) loaf cut into cubes French bread
• 1 stick butter
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/4 cup dark rum

How To Make Chocolate Bread Pudding?

1. Preheat oven to 325°F (163°C): Lightly grease a 13×9-inch baking dish and fill it with the bread cubes.
2. Prepare the milk mixture: In a large bowl, whisk together milk, heavy cream, and coffee-flavored liqueur.
3. Combine sugars and cocoa: In another bowl, mix granulated sugar, light brown sugar, and cocoa powder until well combined. Add this mixture to the milk mixture, stirring to blend.
4. Prepare the egg mixture: In a medium bowl, add vanilla extract, almond extract, and cinnamon to the beaten eggs. Mix well and add this egg mixture to the milk mixture, stirring to combine.
5. Add chocolate chips and soak bread: Stir in chocolate chips, then pour the mixture evenly over the bread cubes in the baking dish. Let stand, stirring occasionally, for at least 20 minutes to allow the bread to absorb the liquid.
6. Bake for 1 hour: Bake until set; a cake tester inserted into the center should come out clean.
7. Prepare Pecan Rum Flambé Sauce: In a large skillet over medium-high heat, melt butter and add brown sugar, stirring until the sugar caramelizes. Add chopped pecans and cook briefly. Carefully add rum, turn off the heat, and ignite with a long lighter to flambé. Allow flames to subside as alcohol cooks off.
8. Serve: Serve the bread pudding warm or cold, with the Pecan Rum Flambé Sauce drizzled over the top.

Recipe Tips:

• Use stale bread: Stale bread soaks up the milk mixture well, making the pudding moist without getting mushy.
• Let the bread soak well: Let the bread sit in the milk mixture for 20 minutes so it absorbs all the flavors.
• Whisk eggs and spices well: Beat the eggs fully with cinnamon, vanilla, and almond extract to mix the flavors evenly.
• Be careful with the rum flambé: Stand back and use a long lighter when lighting the rum sauce, and let the flames die down by themselves.
• Serve warm for the best taste: This pudding tastes best warm with gooey chocolate and sauce. Reheat leftovers gently to keep it delicious.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chocolate bread pudding cool to room temperature. Then, cover it tightly or transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the pudding to cool completely, then wrap it well in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Preheat the oven to 325°F (163°C). Place the bread pudding in an oven-safe dish, cover with foil to prevent drying, and heat for about 15-20 minutes or until warm throughout.

Nutrition Facts

Serving Size: ⅔ cup (145g)

• Calories: 460 kcal
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 190mg
• Sodium: 180mg
• Potassium: Not specified
• Total Carbohydrate: 51g
• Dietary Fiber: 1g
• Sugars: 36g
• Protein: 7g

Try More Paula Deen Recipe:

• Paula Deen Krispy Kreme Bread Pudding
• Paula Deen Bread Pudding
• Paula Deen Banana Bread With Sour Cream
• Paula Deen Banana Nut Bread Recipe