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Chocolate Bread Pudding

  • Intermediate
  • 9 servings
  • 1 hr 10 min
Baking Success Or Baking Mess


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


Preheat oven to 350°F. Heat corn syrup in a 3-quart microwave-safe bowl on HIGH for 1-1/2 minutes.

Stir in 1 cup chocolate chips and cinnamon, until smooth.

Add eggs and half and half; stir until smooth. Add bread cubes stirring to coat. Let stand for 20 minutes.

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.

Bake 1 hour until center puffs, if using 8 x 8-inch pan. Bake about 45 minutes if using ramikins.

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