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Recipes

Chocolate Bread Pudding with Walnuts and Chocolate Chips

By Carolynn Angle of The Standard Tap in Philadelphia PAPhotography by Pornchai Mittongtare
Image may contain Food Dessert Creme Cream Chocolate Cookie Biscuit and Whipped Cream

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

4

cups 1-inch cubes egg bread with crust (about 6 ounces)

1

1/4 cups semisweet or bittersweet chocolate chips, divided

1

/2 cup walnuts, toasted, broken into 1/2-inch pieces

1

cup heavy whipping cream, divided

1

cup half and half, divided

5

tablespoons unsweetened cocoa powder

4

large eggs

1

large egg yolk

1

/2 cup sugar

Lightly sweetened whipped cream

Need to make a substitution?

Preparation

  1. Step 1

    Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.

    Step 2

    Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.

    Step 3

    Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes.

    Step 4

    Top warm puddings with whipped cream and serve.

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