Chocolate Bread Pudding

Here is a definite crowd pleaser. Baked in a Casserole or in Muffin Tins, top with powdered sugar, some fresh whip cream, ice cream or Fresh Berries.


Simple to prepare, I choose Portuguese Sweet Bread and cut back on sweetener using Agave Nectar instead of White Sugar.


3/4 loaf Portuguese sweet bread , sliced

1 quart half-n-half *

1 cup heavy cream *

6 eggs, slightly beaten

3 egg yolks, add to whole eggs

3/4 cup Agave nectar

3/4 cup cocoa powder

1 teaspoon Vanilla

1 teaspoon Salt

Cooking Spray or Soften Butter to glaze inside of pan


Spread out the bread on a few cookie pans and allow to dry for a few hours in a 200˚ Oven.

If you don’t have the time, use your toaster on a low setting and dry the slices out.

Butter the casserole dish and fill with torn pieces of bread (bite size).

Place cocoa powder in a mixing bowl and blend in eggs, salt, agave, vanilla. Then whip in half-n-half and cream. Pour over the bread, slightly pushing it down with a spoon so all is moistened. Allow this to set for at least 30 minutes ( you can place this in refrigerator overnight).

Heat oven 350˚. Place pudding in the center rack and bake until just set in the center, approximately 40 minutes. Remove from oven and let slightly cool before serving.

If using Convection, cut back on your cooking time by 25%.

Top with whip cream or enhance flavor with a dash of cinnamon, chocolate or caramel sauce.



*If you want to avoid the cream, try Silk ® any flavor or So Delicious® Coconut Milk Unsweetened (beverage)


2 Replies to “Chocolate Bread Pudding”

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