Old Fashioned Bread Pudding with Raisins and Chocolate
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This old-fashioned bread pudding features a delightful contrast of a crunchy top with a moist interior, enriched with raisins and chocolate for a comforting dessert.
Ingredients
- 2 cups milk
- 1/4 cup butter or margarine
- 2 eggs, slightly beaten
- 1/2 cup sugar
- 1 teaspoon ground cinnamon or nutmeg
- 1/4 teaspoon salt
- 6 cups brown bread cubes (about 6 slices bread)
- 1/2 cup raisins
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350ºF (175ºC).
- In a 2-quart saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is hot but not boiling.
- In a large bowl, combine the slightly beaten eggs, sugar, cinnamon, and salt.
- Gradually stir the hot milk mixture into the egg mixture, ensuring the eggs do not cook prematurely.
- Add the bread cubes, raisins, and chocolate chips to the mixture, stirring gently to combine and ensure the bread is well-coated.
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Let the pudding cool slightly before serving. Serve warm topped with ice cream and chocolate sauce if desired.
Notes
This bread pudding can be customized with different types of bread or additional mix-ins like nuts. It is best served warm, topped with ice cream and chocolate sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30 grams
- Sodium: 250 mg
- Fat: 14 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 7 grams
- Cholesterol: 75 mg
Frequently Asked Questions
Can I substitute the raisins in this bread pudding?
Yes, you can substitute the raisins with other dried fruits like cranberries or apricots, but keep in mind that this will change the flavor profile.
What type of bread works best for this recipe?
A sturdy bread like challah or brioche is ideal for bread pudding, as it absorbs the custard well without becoming too mushy.
How can I ensure the chocolate is evenly distributed in the pudding?
Chop the chocolate into small pieces and sprinkle it evenly throughout the bread layers before pouring the custard mixture over them.
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