Thursday, 11 April 2013

Chocolate Chess Bread Pudding

by Ashton
This Chocolate Chess Bread Pudding will absolutely rock your socks. It’s rich anddecadent, just like a Chocolate Chess Pie. But it’s a comfort food, just like bread pudding should be.

Chocolate Chess Pie Filling recipe from: A Little Bit Crunchy A Little Bit Rock n’ Roll

Chocolate Chess Bread Pudding Recipe
  • 1 stick unsalted butter, melted 
  • 3 tbsp. cocoa powder 
  • 1 cup sugar 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon kosher salt 
  • 6 cups bread, cubed (approximately half of a loaf) 
  • 1 cup semi-sweet chocolate chips 
Grease a loaf pan or an 8x8 baking dish well. I usually line mine with parchment paper also. Place the bread pieces in the pan (they should easily fill it up, ad if they don't add more bread).
In a large bowl, whisk together the butter, cocoa powder, sugar, eggs, vanilla, and salt. Pour over the bread pieces. Use a rubber spatula to prod and make sure all pieces are coated in the chocolate mixture.
Sprinkle chocolate chips over top, and gently mix to distribute the chips evenly throughout the mixture.
Bake at 325 for 40-45 minutes, or until set in the middle.
Scoop into bowls, and serve warm with ice cream, whipped cream, or powdered sugar. Store at room temperature for up to 2 days or in the refrigerator for up to a week.