Description
Paula Deen’s chocolate bread pudding promises a luxurious Southern dessert experience with rich custard and chocolate-soaked bread. Warm spices and velvety chocolate create a comforting classic that welcomes you to savor each indulgent spoonful.
Ingredients
Scale
Main Ingredients:
- 1 1 lb loaf French bread, cut into cubes
- 3 cups milk
- 6 eggs, lightly beaten
- 8 oz semisweet chocolate chips
Sweet Components:
- 1 cup sugar
- 1 cup packed light brown sugar
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup heavy cream
Flavor Enhancers and Liquids:
- 1 stick butter
- ½ cup coffee flavored liqueur
- ¼ cup dark rum
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 ½ teaspoons ground cinnamon
- ½ cup chopped pecans
Instructions
- Preheat the oven to 325°F (163°C) and lightly coat a 13×9-inch baking dish with cooking spray. Evenly distribute bread cubes across the bottom of the dish.
- In a large mixing bowl, whisk together whole milk, heavy cream, and coffee-flavored liqueur until smooth and well integrated.
- Create a sugar blend by combining granulated sugar, light brown sugar, and cocoa powder in a separate bowl. Gently fold this mixture into the milk liquid, ensuring thorough incorporation.
- Crack eggs into a medium bowl and beat thoroughly. Add vanilla extract, almond extract, and ground cinnamon, mixing until the ingredients are fully combined.
- Incorporate the egg mixture into the milk and sugar liquid, stirring gently to create a cohesive custard base.
- Fold chocolate chips into the custard, distributing them evenly throughout the mixture.
- Pour the entire custard mixture over the bread cubes, making sure each piece is saturated. Allow the bread to soak for 20-25 minutes, occasionally pressing the cubes to ensure maximum liquid absorption.
- Transfer the baking dish to the preheated oven and bake for approximately 55-65 minutes, or until a cake tester inserted into the center emerges clean and the top is golden brown.
- While the bread pudding bakes, prepare the sauce by melting butter in a large skillet over medium-high heat. Add brown sugar and stir until it caramelizes and becomes smooth.
- Introduce chopped pecans to the caramel mixture and cook briefly to toast and enhance their flavor.
- Carefully add rum to the skillet, then remove from heat. Use a long lighter to ignite the sauce, allowing the flames to burn off the alcohol.
- Once the bread pudding has finished baking, remove from the oven and let it rest for 10 minutes.
- Serve the pudding warm or at room temperature, generously drizzling the pecan rum sauce over each portion.
Notes
- Bread choice matters for texture, selecting slightly dry or day-old pieces ensures perfect absorption without turning soggy.
- Mixing ingredients thoroughly prevents clumpy custard, creating smooth and consistent flavor throughout every bite.
- Spice combinations elevate the classic dessert, experimenting with nutmeg or cardamom adds unexpected depth and warmth.
- Alcohol enhancement brings complexity, carefully flambeeing rum develops rich caramelized notes without overwhelming sweetness.
- Temperature control determines pudding’s success, gentle baking prevents cracking and maintains silky custard-like consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 36g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 190mg