Chocolate Bread Pudding

Preparation info

  • Yield: about

    5 lb

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Heavy cream



  1. Combine the cream, milk, and sugar in a heavy saucepan. Heat, stirring, until the sugar is dissolved.
  2. Remove the pan from the heat and let cool 1 minute. Then add the chocolate and stir until it is melted and completely blended in.
  3. Add the rum and vanilla.
  4. Beat the eggs in a bowl, then gradually beat in the warm chocolate