I love bread. I love chocolate. I love soggy, chocolatey bread. So you can imagine I thoroughly enjoyed this week’s TWD recipe chosen by Lauren of Upper East Side Chronicle (soon to be A Baking Blog), 4-Star Bread Pudding. I’m sure you all know how bread pudding works, basically you soak stale bread cubes in a milk mixture and bake it – deeeelicious. Dorie boils milk and cream together and mixes it together with eggs, sugar and chocolate; she pours it over stale Challah or Brioche and raisins or dried cherries and voila, chocolate bread pudding.

Now, I didn’t do excactly as Dorie told me to. I decided to pass on the option of the raisins or dried cherries (I don’t believe in fruit/chocolate mixtures- you know that!), I added a dash of cinnamon, and I also tossed in some semi-sweet chocolate chips with my bread. I ended up using twice the amount of chocolate called for and still could’ve used a tad more….I know..it’s a sickness. We’re looking into it. I used Challah bread, which was perfect – I love Challah. Especially the smooth, shiny crust – beautiful.

I personally think this recipe would be perfect at breakfast/brunch. To me, it seems to fit in somewhere in the family of my personal breakfast favorite, chocolate chip pancakes (with the whipped cream smiley face, thankyouverymuch!). I was really glad I added the extra chocolate chips – it really added to the “gooeyness” and in my opinion helped a lot with the taste and texture.

If you would like the recipe, head on over to Lauren’s blog and make yourself a chocolate bread pudding this weekend!



  1. Oooooh cinnamon! Why didn’t I think of that? I bet it was fantastic with the chocolate 🙂


    Comment by Tracey — April 20, 2009 @ 9:20 PM

  2. More chocolate? Bring it on!


    Comment by Megan — April 20, 2009 @ 9:50 PM

  3. Yeah…this was a winner. YUMMY!


    Comment by Natalie — April 20, 2009 @ 9:57 PM

  4. Wow, this looks fantastic!!!


    Comment by farah — April 21, 2009 @ 5:28 AM

  5. I think that your decision to add extra chocolate chips to the pudding was great. I had to do that to up the chocolate factor when I reheated mine.


    Comment by Jessica — April 21, 2009 @ 5:54 AM

  6. You are so right – Chocolate+Bread does equal Love!


    Comment by Eliana — April 21, 2009 @ 7:00 AM

  7. Looks amazing!!! In fact I think I might go get a bowl of mine right now!


    Comment by Michelle — April 21, 2009 @ 7:02 AM

  8. I agree this would make a great breakfast. I’m glad you loved the chocolate!


    Comment by Clivia — April 21, 2009 @ 7:45 AM

  9. You’re right… chocolate & bread = love, but I just couldn’t do it! I had some yummy Arnold Palmer cupcakes, though! 😉 Love your pics!!


    Comment by Hornedfroggy of My Baking Heart — April 21, 2009 @ 8:18 AM

  10. Yours looks wonderful. Really you don’t like fruit/chocolate mixtures?! You’re a weirdo 🙂 I totally agree that this need more chocolate though, I bet your was delicious!


    Comment by Sara — April 21, 2009 @ 8:34 AM

  11. Your pudding looks fantastic.

    I didn’t use fruit in mine either.


    Comment by chocolatechic — April 21, 2009 @ 9:12 AM

  12. Looks delicious!


    Comment by Cate O'Malley — April 21, 2009 @ 9:31 AM

  13. I love, love, love bread pudding – this one looks AMAZING!


    Comment by Pam — April 21, 2009 @ 11:42 AM

  14. Whipped cream smiley face? How’d I go through childhood without that?! Nothing wrong with more chocolate though 🙂


    Comment by Caitlin — April 21, 2009 @ 4:53 PM

  15. Wow! Looks yummy. I skipped the dried fruit too – that would have distracted from the chocolate!! 🙂


    Comment by foodlibrarian — April 22, 2009 @ 1:30 PM

  16. Those pictures are so great!! Nice job.


    Comment by pamela — April 22, 2009 @ 6:48 PM

  17. Hehe, I did not add any fruits in mine either. I decided to use cinnamon bread instead and the results were amazing.

    I love that first pic! Gimme! Gimme!


    Comment by Sugar B — April 22, 2009 @ 7:02 PM

  18. Hi there,

    I came across your site and saw that you enjoy baking and cooking! Stonyfield Farm makes Oikos Organic Greek yogurt that can be used in a variety of ways while baking cooking -as a substitute for sour cream, and mayonnaise, and to create tasty lowfat dishes. Greek yogurt is strained, making it thicker and more versatile in recipes than regular yogurt.

    I’d love to send you coupons to give Oikos a try. If you’re interested, just shoot me an email at kdrociak@stonyfield.com and let me know where to send them.

    Take care,


    Stonyfield Farm


    Comment by Kristina — April 23, 2009 @ 9:11 AM

  19. OH!! That looks heavenly. Guess I will have to break down and try.


    Comment by Margaret — April 23, 2009 @ 4:03 PM

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