Chocolate Chess Bread Pudding
This Chocolate Chess Bread Pudding will absolutely rock your socks. It’s rich and decadent, just like a Chocolate Chess Pie. But it’s a comfort food, just like bread pudding should be.
This is quite possibly one of my favorite recipes ever. I know I’ve been saying that a lot lately. But how can I help myself when I have so much chocolate-y gooey-ness staring me in the face these days??
And really, those are pretty much the two qualifying factors for my favorite desserts: chocolate. And gooey. Or ooey, whichever you prefer there. You get the drift.
I also love desserts than can double as breakfast. I mean, I’m not saying you should eat this for breakfast. But… bread pudding is a breakfast food, isn’t it?
Or am I just making that up?
Can you blame me?
The concept for the recipe is pretty simple, and I’ll bet you have all of the ingredients already on hand! Whip up a chocolate chess pie filling and pour it over approximately half of a loaf of bread pieces. Add a handful of chocolate chips, and voila! Bake and then stuff in your face. Stat.
Does this recipe remind you of another recent bread pudding? Check out my Lemon Chess Bread Pudding too!
Chocolate Chess Pie Filling recipe from: A Little Bit Crunchy A Little Bit Rock n’ Roll
- 1 stick unsalted butter, melted
- 3 tbsp. cocoa powder
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 6 cups bread, cubed (approximately half of a loaf)
- 1 cup semi-sweet chocolate chips
- Grease a loaf pan or an 8x8 baking dish well. I usually line mine with parchment paper also. Place the bread pieces in the pan (they should easily fill it up, ad if they don't add more bread).
- In a large bowl, whisk together the butter, cocoa powder, sugar, eggs, vanilla, and salt. Pour over the bread pieces. Use a rubber spatula to prod and make sure all pieces are coated in the chocolate mixture.
- Sprinkle chocolate chips over top, and gently mix to distribute the chips evenly throughout the mixture.
- Bake at 325 for 40-45 minutes, or until set in the middle.
- Scoop into bowls, and serve warm with ice cream, whipped cream, or powdered sugar. Store at room temperature for up to 2 days or in the refrigerator for up to a week.
Bread Pudding from Friends: