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Double Chocolate Bread Pudding

The other night I had this craving for bread pudding. Bonnie’s made a few in her time that were pretty amazing and with this gnawing in my belly I thought I’d follow in her footsteps. After searching and finding some that looked yummy, Moviestar proceeded to tell me he wanted something chocolaty for dessert. Well, I’ve never had a chocolate bread pudding before but what the hell!? Let’s give it a try.

The coolest thing I saw in one of the recipes was using hawaiian sweet rolls for the bread crumbs instead of regular bread/french bread. It really helped make the pudding sweeter and more moist. Super yummy.

Once the rolls are cut into 1/2 in. cubes, put ’em on the ol’ cookie sheet and harden them in the oven.

While the bread is toasting, mix your “pudding” ingredients, then once the bread is done, mix it into the pudding. I know it looks a little gross….. but trust me, it’s yummers. Then pop this bowl in the fridge for about an hour or so.

Now, this is where you can get a little creative. Like   we did! I wanted to do single servings in our ramekins and Moviestar was craving some serious chocolate so we filled each ramekin halfway with the pudding and topped with a layer of chocolate chips {a little too much if you ask me. Maybe a little less than this next time}.

Then we filled the rest of the ramekins with the pudding and placed a few more chips on top. Then you’ll want to pop them in the oven.

Mmmmm….. double chocolaty goodness fresh from the oven. They were sooo good.

Single-Serving Double Chocolate Bread Pudding


  • 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
  • 2/3 cup 2% reduced-fat milk or vanilla almond milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten

Preheat the oven to 350°. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°. Combine milk, sugar, cocoa, vanilla and egg in a medium bowl then stir well with a whisk. Add bread, toss to coat. Cover and chill in fridge for 30 minutes or up to 4 hours. Once chilled divide half of pudding/bread mixture evenly between 2 ramekins. Sprinkle evenly with half chocolate chips. Divide remaining bread mixture between ramekins. Top with a few more chocolate chips.  Place ramekins in an 8-inch square baking pan. Add enough hot water to pan to reach 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm.


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