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Chocolate Bread Pudding

Chocolate Bread Pudding




9 servings


1 hour 10 minutes


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  • 1 cup Crown® Lily White® Corn Syrup
  • 2 cups chocolate chips, divided
  • 1/2 teaspoon ground cinnamon
  • 4 eggs
  • 1-1/2 cups half and half
  • 14 slices (6 cups) bread cubed, crust removed



  1. Preheat oven to 350°F. Heat corn syrup in a 3-quart microwave-safe bowl on HIGH for 1-1/2 minutes.
  2. Stir in 1 cup chocolate chips and cinnamon, until smooth.
  3. Add eggs and half and half; stir until smooth. Add bread cubes stirring to coat. Let stand for 20 minutes.
  4. Place half of bread mixture in 8 x 8-inch baking dish; sprinkle with 1 cup chocolate chips; pour remaining bread mixture over top. OR, divide half the bread mixture between 8 ramikins, spinkle each with about 2 tablspoons chocolate chips, then top each with remaining bread mixture.
  5. Bake 1 hour until center puffs, if using 8 x 8-inch pan. Bake about 45 minutes if using ramikins.


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