• donelsonranch

Charlie’s Chocolate Bread Pudding


Bread puddings and cobblers- warm, sweet treats colliding with cold cream or ice cream. There’s nothing better. Okay, I may have said that about banana pudding or my mother-in-law’s chocolate pie, but that’s okay. A girl’s gotta have options. I do love this recipe because of that warm meets cold aspect and also the rich flavor.


My husband Charlie loves chocolate bars with orange in them. It reminds him of his childhood, getting those orange chocolates in his stocking at Christmas time. Adding a hint of orange to a very grown up bread pudding is perfect for him..and for me…heck, for anyone that likes those two together.

This recipe is not for those times when you’re trying to cut back, but it is for those times when you just want to go big. Rich, decadent flavor and a perfect dessert for a nice company meal or gathering. Who doesn’t like chocolate after all?

If you’re gonna be a bear, be a grizzly. Enjoy.



Charlie's Chocolate Bread Pudding

Rich cream and chocolate drench french bread for a decadent bread pudding with a hint of orange


Ingredients

2 cups heavy cream

1⁄3 cup sugar

1⁄4 cup milk

6 ounces semisweet chocolate chips

2 large eggs, room temperature

1 teaspoon vanilla extract

3⁄4 teaspoon orange extract

6 ounces day-old French bread, cut into 3⁄4-inch cubes (about 4 cups)

Whipped cream

Instructions

  1. In a medium saucepan, heat cream, sugar, and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.

  2. Add chocolate chips and stir with a whisk until mixture is smooth and chocolate melts completely. Cool for a few minutes.

  3. Beat eggs in a large bowl. When chocolate mixture has cooled a bit, slowly whisk mixture in to the egg bowl, a little at a time and blend well. Add in vanilla and orange extracts and stir.

  4. Place bread in a shallow 8 x 8-inch glass or ceramic baking dish and pour chocolate mixture over bread. Cover and refrigerate 30 minutes, stirring occasionally.

  5. Bake uncovered at 300° F for 40 to 45 minutes or until set. Cool 10 minutes and serve warm or cover and refrigerate to serve later. Serve with whipped cream.

Nan Notes:

I love this with vanilla ice cream, too! If you serve it with whipped cream, grate a little fresh chocolate on top. I've also made this with heavy whipping cream, with is one step below heavy cream on the fat content scale. Next time I make this, I'm going to try it with Half & Half for even less fat.




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