Chocolate Bread Pudding


Makes 4 servings


1 sheet (12X12 inches) heavy-duty foil
4 slices firm-textured white bread
1 egg
1 tablespoon unsweetened cocoa powder
3/4 cup milk
3 tablespoons sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
1/3 cup semisweet chocolate chips
Whipped topping or sweetened whipped cream (optional)


  1. Preheat oven to 350°F. Generously spray center of foil with nonstick cooking spray. Toast bread just enough to dry it, but not enough to brown it. Cool slightly and cut into cubes.
  2. Beat egg in large bowl; whisk in cocoa until well blended. Stir in milk, sugar, vanilla and cinnamon. Add bread cubes and chocolate chips; stir until all bread cubes are moistened. Let stand until most of liquid is absorbed.
  3. Place a portion of bread cube mixture in center of foil. Carefully shape foil up and around bread cubes to form bowl about 4-inches in diameter. Add remainder of bread cube mixture. Adjust foil, if necessary, leaving foil bowl open at top. Place foil bowl on baking sheet.
  4. Bake 35 to 40 minutes or until set. Remove from oven. Cool 15 minutes. Serve warm or at room temperature garnished with whipped topping, if desired.


If desired, chocolate milk can be substituted for milk and cocoa. Cinnamon bread may be substituted for white bread; omit ground cinnamon.

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