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“This bread pudding should be baked in a water bath, for a fluffier pudding texture. Use a whole 1 pound sandwich bread for this (about 8-9 cups). The raisins are optional but good to add in, can add in chopped walnuts too.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 large eggs
  • 2 cups half-and-half cream (or use 1 cup full-fat milk and 1 cup half and half)
  • 1 cup whipping cream
  • 1 cup sugar
  • 13 cup unsweetened cocoa powder, sifted
  • 1 tablespoon vanilla
  • 12 teaspoon salt
  • 8 -9 cups bread cubes (cut into about 1-inch cubes, use day-old bread if possible)
  • 34 cup semi-sweet chocolate chips
  • 12-34 cup raisins (optional)
  • whipped cream

Directions

  1. Set oven to 350 degrees (second-lowest rack, if baking in a water bath set oven rack to middle position).
  2. Butter a 13 x 9-inch baking dish.
  3. In a large bowl whisk together eggs, half and half, whipping cream, sugar, cocoa powder, vanilla and salt until well combined.
  4. Stir in the bread crumbs, and toss until well coated; let stand for 5-6 minutes to absorb the cream.
  5. Stir in the chocolate chips and raisins (if using).
  6. Transfer mixture to the baking dish.
  7. Bake for about 35-40 minutes, or just until custard is set.
  8. Serve warm with whipped cream.

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