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Chocolate Bread Pudding with Vanilla Custard Sauce

  • Beginner
  • 8 servings
  • 15 min
Baking Success Or Baking Mess

Ingredients

4 ounces semisweet chocolate
1/2 cup Crown® Lily White® Corn Syrup
OR 1/2 cup Beehive® OR Crown® Golden Syrup
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 cups firm (day old) bread OR bagel cubes
1/4 cup chopped walnuts OR pecans
Vanilla Custard Sauce:
2 tablespoons sugar
1 tablespoon Fleischmann's® Corn Starch
1-1/2 cups milk
1/4 cup Crown® Lily White® Corn Syrup
1 egg yolk, slightly beaten
1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 375°F.


Combine chocolate, corn syrup, sugar, cinnamon and salt in a large, heavy saucepan. Cook and stir over low heat until chocolate is melted. Remove from heat and stir in milk. Add eggs and bread cubes; let stand 5 minutes.


Pour mixture into greased 1-1/2-quart casserole dish. Sprinkle with nuts. Bake 30 to 35 mintues or until knife inserted in center comes out clean. Serve warm with Vanilla Custard Sauce.


For Vanilla Custard Sauce:

Combine sugar and corn starch in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolk. Stirring constantly, bring to a boil over medium-low heat and boil 1 minute. Remove from heat. Stir in vanilla.


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