Recipe

The Only Chocolate Bread Pudding and Vanilla Sauce Recipe You’ll Ever Need

By Danielle Limcaoco at Stanford

This recipe is my aunt’s secret bread pudding recipe, which I am now making not-so-secret. Oops. She used to bake it for our families every Sunday, and it never failed to be anything less than a crowd-pleaser. In fact, to quote my friend, this bread pudding the “reason for her existence.”

It’s ooey, gooey, chocolate-filled, and extremely rich and filling. The bread pudding admittedly takes a little long to bake, but it’s definitely worth every second.

Vanilla Sauce

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 12
  • Easy
Ingredients
  • 2 cup whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon cornstarch
  • 2 teaspoon water

Step 1

Bring the whipping cream, sugar, and vanilla to a boil in a saucepan over a medium-high heat. Stir frequently.

Photo by Danielle Limcaoco

Step 2

Mix the cornstarch and water in a small bowl to blend, and then whisk into the cream mixture.

Photo by Danielle Limcaoco

Step 3

Boil until the sauce thickens, stirring constantly, for about 3 minutes. Cool the sauce, then cover and refrigerate the sauce until cold, for around 1-2 hours.

Photo by Danielle Limcaoco

Chocolate Bread Pudding

  • Prep Time: 1 hour and 20 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 20 minutes
  • Servings: 12
  • Easy
Ingredients
  • 12 croissants
  • 6 oz semi-sweet chocolate, chopped
  • 6 oz white chocolate, chopped
  • 4 large eggs
  • 1/2 cup and 4 tablespoons of brown sugar
  • 2 teaspoon vanilla extract
  • 2 cup whipping cream
  • 1/2 cup whole milk

Step 1

Cut croissants into pieces around 1 inch in length.

Photo by Danielle Limcaoco

Step 2

Combine the croissants, semi sweet chocolate, and white chocolate in a large bowl. Toss to blend, ensuring to be careful not to crush the mixture. The fluffier, the better.

Photo by Danielle Limcaoco

Step 3

Using an electric mixer, beat eggs, 1/2 cup and 2 tablespoons of brown sugar, and vanilla in another large bowl to blend. Gradually beat in 1 and 1/2 cups of whipping cream, and all the milk.

Photo by Danielle Limcaoco

Step 4

Add cream mixture into the bread mixture, and toss gently to combine. Let it stand in your refrigerator for an hour.

Photo by Danielle Limcaoco

Step 5

Preheat the oven to 350°F once the mixture has been in the refrigerator for 45 minutes. Spray a 13x9x2 inch glass baking dish with nonstick spray.

Step 6

Transfer the bread mixture to the prepared dish, spreading evenly. Drizzle the mixture with the remaining 1/2 cup of cream. Sprinkle with the remaining 2 tablespoons of brown sugar.

Step 7

Bake the pudding until the edges are golden and the custard has set in the center, for around 1 hour. Cool pudding slightly.

Photo by Danielle Limcaoco

Step 8

Drizzle with the vanilla sauce then serve warm.

Photo by Danielle Limcaoco

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