Paula Deen’s Dreamy Chocolate Bread Pudding Recipe

Check out the world of chocolate bread pudding, a sumptuous dessert that elevates ordinary ingredients to extraordinary heights.

This velvety marvel melts together rich cocoa and silky custard in a symphony of pure indulgence.

Southern kitchens have long cherished this heavenly creation, transforming simple bread into a luxurious treat.

Warm, comforting spices swirl through deep chocolate notes, creating a sensory experience that instantly soothes the soul.

You’ll be surprised how effortlessly this recipe comes together with just a few staple ingredients.

Whisking and layering take mere minutes, promising a dessert that looks and tastes like it came from a professional bakery.

The final slice promises pure, decadent bliss that will have everyone asking for seconds.

How to Serve Paula Deen’s Rich Chocolate Bread Pudding

• Pair with Cool Whipped Cream: Top the warm bread pudding with a dollop of freshly whipped cream, adding a light and airy contrast to the rich chocolate flavors.
• Serve with Vanilla Ice Cream Scoop: Place a cold scoop of creamy vanilla ice cream alongside the pudding, creating a delightful temperature and texture blend.
• Garnish with Fresh Berries: Sprinkle fresh raspberries or strawberry slices around the plate, offering a tart and colorful complement to the chocolate dessert.
• Add Caramel Drizzle: Enhance the presentation by zigzagging extra caramel sauce over the pudding, intensifying the sweet and decadent experience.

Storing and Reheating Chocolate Bread Pudding (Paula Deen)

• Preserve Peak Freshness: Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days, maintaining its delectable texture and rich flavors.
• Reheat with Care: Warm individual servings in the microwave for 30-45 seconds, or place the entire dish in a preheated 325°F oven for 10-15 minutes to restore its original warm, comforting appeal.
• Freeze for Future Enjoyment: Wrap the bread pudding tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for a convenient make-ahead dessert option.
• Sauce Storage Tip: Keep the Pecan Rum Flambé Sauce separately in a sealed container in the refrigerator for up to 5 days. Gently reheat before drizzling over the bread pudding to maintain its luscious, caramelized essence.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 442 kcal

Servings: 8

Ingredients for Paula Deen’s Chocolate Bread Pudding

• Bread Cubes: Select day-old crusty bread for optimal texture and absorption.
• Chocolate Chips: Choose high-quality dark or semi-sweet chocolate for rich depth.

• Milk, Heavy Cream: Select full-fat dairy for creamy, luxurious consistency.
• Coffee-Flavored Liqueur: Pick a robust brand to enhance chocolate notes.
• Eggs: Use fresh, room-temperature eggs for smooth blending.
• Vanilla Extract: Opt for pure extract over artificial for authentic flavor.
• Almond Extract: Select pure extract for intense nutty undertones.

• Granulated Sugar, Brown Sugar: Mix light and dark sugars for complex sweetness.
• Cocoa Powder: Choose high-quality dutch-processed cocoa for deep chocolate flavor.
• Ground Cinnamon: Use freshly ground for more vibrant, aromatic warmth.

• Butter: Select unsalted butter for controlled saltiness.
• Brown Sugar: Use dark brown sugar for deeper caramel notes.
• Pecans: Select fresh, crisp pecans for maximum crunch.
• Rum: Choose a dark, aged rum for sophisticated flavor complexity.

Kitchen Tools for Paula Deen’s Chocolate Bread Pudding

• Mixing Bowls: Set of various sizes for combining ingredients smoothly.
• Large Skillet: Essential for creating the flambé sauce with perfect caramelization.
• Whisk: Helps blend milk base and egg mixtures without lumps.
• 13×9-inch Baking Dish: Perfect size for even bread pudding baking.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.
• Medium Bowl: Specifically for preparing egg mixture.
• Cake Tester or Toothpick: Checks pudding's doneness.
• Long Lighter: Safely flames the rum sauce.
• Wooden Spoon: Helps stir ingredients and prevent sticking.
• Oven Mitts: Protects hands while handling hot dishes.

Instructions for Chocolate Bread Pudding (Paula Deen’s Recipe)

• Preheat and Prepare Baking Dish

Warm your oven to 325°F. Grab a 13×9-inch baking dish and softly coat it with grease. Scatter bread cubes across the bottom, creating a delicious foundation.

• Whisk Creamy Liquid Base

In a spacious mixing bowl, blend milk, cream, and coffee liqueur until silky smooth. The liquid should look inviting and creamy.

• Combine Sweet Chocolate Blend

Mix granulated sugar, brown sugar, and cocoa powder in a separate bowl. Gently fold this chocolatey mixture into the liquid base, stirring until completely integrated and velvety.

• Create Egg and Spice Fusion

Crack eggs into a bowl and beat them thoroughly. Add vanilla, almond extract, and a dash of cinnamon. Tenderly incorporate this fragrant mixture into the liquid base, creating a luscious custard-like texture.

• Layer and Soak Bread

Sprinkle chocolate chips throughout the mixture. Pour the entire concoction over bread cubes, allowing each piece to absorb the rich flavors. Let it rest for 20 minutes, occasionally stirring to ensure even saturation.

• Bake to Golden Perfection

Slide the dish into the preheated oven. Bake for one hour, checking doneness by inserting a cake tester that should emerge clean and dry.

• Craft Decadent Pecan Rum Sauce

In a skillet, melt butter and swirl in brown sugar until it caramelizes. Toss chopped pecans into the golden mixture. Carefully add rum and create a dramatic flambé by igniting with a long lighter. Let flames naturally subside.

• Serve and Indulge

Plate the bread pudding while warm or chilled. Drizzle the luxurious pecan rum sauce generously on top. Dive into this rich, chocolatey masterpiece that promises pure culinary bliss.

Helpful Tips for Chocolate Bread Pudding – Paula Deen Style

• Elevate Your Chocolate Bread Pudding: Expert Tips and Tasty Twists
• Transform Basic Ingredients: Select high-quality bread like brioche or challah for extra richness and better texture absorption.
• Make Ahead Magic: Prepare the pudding mixture the night before and refrigerate to develop deeper, more complex flavors that will make your dessert truly spectacular.
• Customize Your Chocolate Experience: Swap chocolate chips for dark chocolate chunks or mix in white chocolate for a decadent flavor variation that keeps everyone guessing.
• Perfect Sauce Alternatives: Replace rum with bourbon or brandy in the flambé sauce for a different flavor profile that complements the chocolate's deep, luxurious notes.

Indulgent Paula Deen Chocolate Bread Pudding Recipe

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4.5 from 26 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Delightful Paula Deen chocolate bread pudding blends rich custard with chocolate-soaked bread cubes. Warm Southern dessert promises comfort and indulgence, inviting you to savor each luxurious spoonful.

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Ingredients

Scale 1x2x3x

• 1 ½ lb French bread, cut into cubes
• 8 oz semisweet chocolate chips
• 6 eggs, lightly beaten
• 3 cups milk
• 1 cup sugar
• 1 cup packed light brown sugar
• ½ cup brown sugar
• 1 stick butter
• ¼ cup cocoa powder
• ¼ cup heavy cream
• ½ cup coffee flavored liqueur
• ¼ cup dark rum
• 1 tbsp vanilla extract
• 2 tsp almond extract
• 1 ½ tsp ground cinnamon
• ½ cup chopped pecans

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Instructions

1. Preparation: Preheat oven to 325°F and lightly spray a 13×9-inch baking dish. Arrange bread cubes evenly across the bottom of the dish.
2. Liquid Foundation: Whisk whole milk, heavy cream, and coffee-flavored liqueur in a large mixing bowl until smooth and integrated.
3. Sugar Composition: Blend granulated sugar, light brown sugar, and cocoa powder. Fold this mixture into the milk liquid, ensuring complete incorporation.
4. Egg Fusion: Beat eggs thoroughly, then integrate vanilla extract, almond extract, and ground cinnamon until fully combined.
5. Custard Assembly: Merge the egg mixture with the milk-sugar liquid, creating a cohesive custard base. Gently fold chocolate chips throughout the mixture.
6. Soaking Process: Pour custard over bread cubes, ensuring complete saturation. Allow 20-25 minutes of absorption, periodically pressing cubes to maximize liquid intake.
7. Baking Sequence: Transfer dish to preheated oven and bake for 55-65 minutes. The pudding is ready when a cake tester comes out clean and the top achieves a golden-brown hue.
8. Sauce Preparation: In a large skillet, melt butter over medium-high heat. Add brown sugar, stirring until caramelized. Introduce chopped pecans, toasting briefly to enhance flavor.
9. Rum Infusion: Add rum to the skillet, then remove from heat. Ignite the sauce with a long lighter, allowing flames to burn off alcohol.
10. Serving Finale: Let pudding rest for 10 minutes after baking. Serve warm or at room temperature, generously drizzling pecan rum sauce over each portion.

Notes

• Soak Strategically: Let bread cubes absorb custard for 20-25 minutes, pressing occasionally to ensure maximum liquid penetration for rich, moist texture.
• Temperature Precision: Maintain consistent 325°F oven temperature to achieve perfectly golden brown top without burning delicate custard base.
• Rum Sauce Safety: Use long lighter when flambéing sauce, keeping safe distance and ensuring controlled flame for caramelized flavor development.
• Resting Ritual: Allow pudding to rest 10 minutes after baking, enabling custard to set and flavors to meld, creating a more cohesive dessert experience.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 442
• Sugar: 43 g
• Sodium: 280 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 140 mg