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Chocolate Bread Pudding For Two

February 3, 2010

It’s February, which means Valentine’s Day is quickly approaching.

For some people, Valentine’s Day is about flowers, jewelry, grand romantic gestures. For me, it’s about chocolate. Oh, don’t get me wrong. I like flowers, jewelry and grand romantic gestures. It’s just that I love chocolate.

In our house, we celebrate Valentine’s Day with dinner at our favorite fancy restaurant… on any day but Valentine’s Day. Dining out on Valentine’s Day means huge crowds, limited menus, and poor service, all of which I prefer to avoid. That means that most years on the actual day of Valentine’s Day, I’m cooking dinner for the two of us. That counts as a grand romantic gesture, right?

If you’re cooking dinner for your loved one on Valentine’s Day too, you’re going to need to make note of this recipe.

Chocolate Bread Pudding

Rich, decadent chocolate bread pudding. Seriously easy and you can make it a few hours ahead of time to avoid a mad rush to throw dessert together after your romantic meal. There’s no butter or heavy cream either, so you don’t have to feel guilty about celebrating your love (of chocolate). And best of all, it makes individual servings so you won’t have to share your chocolate with anyone else. What, I’m the only one who doesn’t share chocolate?

Chocolate Bread Pudding For Two

Adapted from Cooking Light
Serves 2

Hawaiian or Challah bread are recommended, but really any slightly sweet bread should work just fine. Avoid chopping the chocolate too fine so that you’ll have some chunks left after you bake it. I used 70% Scharffen Berger chocolate for a dark chocolate bread pudding, but you can really use whatever you have on hand – including chocolate chips (2 ounces is about 1/4 of a cup).

Ingredients

2 cups (5-6 slices) 1/2-inch cubed challah bread
2/3 cup 2% reduced-fat milk
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
1 tablespoon Bailey’s Irish Cream
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 large egg, lightly beaten
Cooking spray
2 ounces semisweet chocolate, coarsely chopped
Cinnamon Ice Cream or whipped cream (optional)

Directions

Preheat oven to 350°F. Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasted.

Combine milk, sugar, cocoa, Irish cream, vanilla, cinnamon and egg in a medium bowl. Whisk until thoroughly combined. Add toasted bread cubes and toss until coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

Preheat oven to 325°F. Coat the inside of two 7-ounce ramekins with cooking spray. Divide half of the chilled bread mixture evenly between the two ramekins. Top with half of the chopped chocolate. Divide the remaining half of the bread mixture between the ramekins, then top with the remaining chocolate.

Place ramekins in an 8-inch pan and add about an inch of hot water. Bake, uncovered, for about 35 minutes or until set.

Serve warm, topped with cinnamon ice cream or whipped cream.

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20 Comments
  1. February 3, 2010 12:26 pm

    What if I don’t want to share? Ha!

    • The Craving Chronicles permalink*
      February 3, 2010 9:59 pm

      I gave my husband a time limit to eat his before I would eat it for him! LOL

  2. February 3, 2010 7:55 pm

    With all the baking I do, I have never made bread pudding. This looks fabulous!

    • The Craving Chronicles permalink*
      February 3, 2010 9:59 pm

      This was my first bread pudding – it was super easy to make. I have a feeling I’ll be making more :)

  3. February 3, 2010 11:33 pm

    This looks yummy! I’m not normally enticed by bread pudding, but this looks promising.

  4. Lucas permalink
    February 4, 2010 1:47 am

    do you think soy or rice milk would work out?

    • The Craving Chronicles permalink*
      February 4, 2010 9:22 am

      I’m honestly not sure, Lucas. I’ve never used soy or rice milk for anything before. I can’t imagine why it wouldn’t – give it a shot and let us know how it turns out! :)

    • Sarah permalink
      February 16, 2010 2:47 pm

      Soy milk works great for baking, I dont see why rice milk wouldn’t work too. Use chocolate soy or rice milk for extra chocolate flavor.

  5. February 5, 2010 12:52 am

    These look great! Did you get inspired by Cook’s Illustrated’s bread pudding article?

    • The Craving Chronicles permalink*
      February 5, 2010 8:56 am

      Cooking Light inspired me to make these, but now I want to look up the Cook’s Illustrated version :)

  6. February 5, 2010 8:42 pm

    Oooh I think I have found my V-day dessert! We, too, prefer to cook up a storm rather than brave the restaurants on V-day…instead we choose something French and complex and have fun playing chef and sous-chef. This year it’s Michel Roux’s Chateaubriand with brioche crust. I have been crusing around for dessert ideas, and this one really interested me…then to find out it’s relatively light, too?! Clearly this is the one for me.

  7. February 7, 2010 7:09 pm

    This sounds fantastic. Love the individual sized ramekins, too.

  8. February 8, 2010 6:26 am

    bread pudding? meh. it’s okay in a pinch.
    chocolate bread pudding? getting better…
    chocolate bread pudding with CINNAMON ICE CREAM? bingo! this rocks! :)

  9. February 8, 2010 11:46 pm

    I’m with Maria. this is chocolate bread pudding for one. Idon’t want to share either

  10. February 9, 2010 11:42 am

    Well I couldn’t wait until Valentine’s Day, I made it last weekend and I can confirm that’s it’s to die for! Even my boyfriend, who is not keen on bread pudding and was therefore unexcited to try this, found it devastatingly delicious! I omitted the cinnamon as we used cinnamon-swirl challah bread. SO yum.

  11. February 10, 2010 10:51 am

    That looks so, so good. I will keep checking your site – Bailey’s and chocolate are two of my favorite things, too!

  12. Sarah permalink
    February 16, 2010 2:51 pm

    I am making this for the second time in a week :) It is so good and chocolatey, and not so terrible for you. So easy, and turned out fantastic the first time. We used vanilla ice cream because I couldn’t find cinnamon in our stores here in MI. This time I am going to drizzle caramel over the ice cream and pudding, and serve it to dinner guests for dessert. Lets hope they like it as much as my husband and I do!

  13. Renee permalink
    February 25, 2010 4:14 am

    I seriously need to go get some Bailey’s so I have it on hand the next time I want to make one of your decadent dessert recipes :)

  14. Renee permalink
    February 25, 2010 4:15 am

    P.S. I’m not sure I’ve seen Cinnamon Ice Cream (never really looked for it), but it sounds delicious! Where do you get yours?

    • The Craving Chronicles permalink*
      February 25, 2010 9:05 am

      The cinnamon ice cream I used is homemade, though I’m sure they probably sell something similar in stores. The recipe is in this post if you want to try it!

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