Bittersweet Chocolate Marble Bread Pudding

Bittersweet Chocolate Marble Bread Pudding
Photo by Scott Phillips


  • 2-½ cups milk
  • 6 oz. bittersweet chocolate, chopped
  • 5 large eggs plus 3 yolks, at room temperature
  • Pinch salt
  • 1-½ cups heavy cream
  • 2 Tbs. brandy, Grand Marnier, or other liqueur (optional)
  • ¾ cup sugar, plus 2-½ Tbs. for sprinkling
  • + 3 more ingredients
    • 2 tsp. vanilla extract
    • 5 Tbs. unsalted butter, softened
    • 1 lb. challah bread, sliced ½ inch thick and dried overnight

Butter a 9x13-inch shallow baking dish (with handles, if possible) with 2 tsp. of the butter. Spread the rest of the butter on one side of each slice of the dried bread. Pour the milk and cream into a medium saucepan and stir in 3/4 cup of the sugar and the salt. Heat on medium high, stirring on...

View full recipe at Fine Cooking


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