Chocolate Bread Pudding with Caramel Cream Sauce

By Eat More Chocolate Team      

April 16, 2015

0.0 0

Warm chocolate, caramel, and carbs are always the perfect combination



Chocolate Bread Pudding

In a larger bowl place the bread cubes. Set aside. In another bowl mix the cream, sugars, egg, vanilla and cinnamon.

In a microwave safe bowl place the chocolate chips and orange juice. Microwave the chocolate in 30 second intervals, stirring between each one until the chocolate is melted. Stir until smooth.

Whisk the chocolate mixture into the sugar mixture, then pour over the bread cubes. Let the bread soak for about 30 minutes, then place in a 9x13 inch cake pan that has been sprayed with Pam.

Sprinkle the 1/4 C. brown sugar and the chocolate chips on the top.

Bake at 375 for 40-50 minutes or until bubbling around the edge and set.

Cinnamon Chocolate Sauce

Place 1 C. semi sweet chocolate chips in a microwave safe bowl along with 1 C. sugar, 1 C. cream and 1/4 tsp cinnamon. Microwave at 30 second intervals, stirring between each interval until mooth and the chocolate is all melted.

Garnish with whipped cream.

Let cool. You may serve it warm or at room temperature. Top with Caramel Cream Sauce and Cinnamon Chocolate Sauce.


12 C. European style bread cut into 1 inch chunks

1 qt. cream or 2 C. cream and 2 C. half and half

2 C. brown sugar

1 C. white sugar

1 egg

1 T. vanilla

1/2 tsp. cinnamon

1 1/2 C. semi-sweet chocolate chips

3/8 C. orange juice

1/4 C. brown sugar

1/2 C. semi-sweet chocolate chips