Print It

Freeport Chocolate Bread Pudding




  • 8 oz stale Italian bread, shredded
  • 1/2 loaf of When Pigs Fly chocolate bread, shredded
  • 3 c whole milk
  • 1/4 c heavy cream
  • 1/2 c cold coffee (for extra zip)
  • 1 c light brown sugar
  • 1/4 c cocoa powder
  • 1 tbsp vanilla extract
  • 1 1/2 tsps cinnamon
  • 6 eggs, lightly beaten
  • 3 oz chopped semisweet baking chocolate whipped cream (optional) (Yeah, right, optional. Like you'd skip the whipped cream!)


Preheat oven to 325.
Lightly grease 13x9" baking dish and place bread in dish, covering the bottom. (Alternate chocolate bread with Italian bread so it's evenly dispersed.) In a large bowl, whisk together the milk, cream and coffee. Add the sugar & cocoa powder and mix well. In a separate bowl beat the eggs and add the vanilla extract and the cinnamon. Combine egg mixture with the milk & sugar mixture, mix well.
Pour the mixture over the bread in the pan. Sprinkle chocolate chunks on top. Let stand for 20 minutes, stirring occasionally to soak all of the bread evenly. All of the liquid should be mostly absorbed before baking. Bake for 1 hour or until set (no liquid should be evident). An inserted knife should come out clean.
Serve warm topped with whipped cream. A raspberry sauce will also work.