Delectable Chocolate Bread Pudding

Mar 7, 2013

Delectable Chocolate Bread Pudding

Pair with Southbrook Canadian Framboise

Serves: 8


  • ½ loaf of Challa (egg bread) 9 slices, approx
  • 5 oz. dark or bitter chocolate
  • 2 cups 10% or table cream (18%)
  • ½ cup Southbrook Canadian Framboise
  • ½ cup sugar
  • 3 oz. butter
  • 3 eggs


  1. Remove crusts from bread and cut into four triangles.

  2. Melt chocolate, cream, sugar, Framboise and butter over, not in, hot water until chocolate has melted. Or microwave the same ingredients, adding Framboise afterward.

  3. Whisk eggs, add cream/chocolate mixture, until blended.

  4. In a greased 7" x 9" pan, pour ¼ of the cream mixture, cover with one layer (⅓) of bread, repeat layers, finishing with cream.

  5. Press down to cover bread with cream.

  6. Cover and let sit for two hours.

  7. Refrigerate 24 to 48 hours. Can also be frozen for up to one month.

  8. Bake at 350ºF for 30 to 35 minutes.

  9. Remove from oven and let rest for five minutes.

  10. Place bread pudding on a plate, pour ½ oz. of Framboise on top.

  11. Decorate with mint leaves and fresh raspberries.



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