Heirloom Meals: Savoring Yesterday's Traditions Today

Chocolate Bread Pudding

Chocolate Bread Pudding


1 sour dough baguette
6 cups whole milk
1 stick butter, melted
4 eggs
1 ½ cups sugar
½ cup brown sugar
¼ cup unsweetened cocoa
2 teaspoons vanilla
½ teaspoons salt
2 discs Taza Mexicana chocolate, chopped


Preheat oven to 375 degrees.
In a 13 x 9 x 2 casserole dish, place crumbled bread.
Blend the milk, butter, eggs, sugar, cocoa, vanilla, and salt and pour over bread. Sprinkle the chopped chocolate on top.
Bake for 1 ¼ hours.  Pudding will set as it cools.

Categories: Carole's Concoctions, Heirloom Recipes

Tags: bread pudding, chocolate bread pudding, taza chocolate, sour dough bread