One of my favorite desserts growing up was my mum's bread pudding. It was always chock-full of raisins and was served warm with vanilla ice-cream or whipped cream. And it was delicious. Although I don't have her recipe to recreate it, I have added it to my list of secret family recipes that I will beg for. For now though I decided to start making my own memories for my kids and created a chocolate bread pudding.
- I loaf of King's Hawaiian Sweet Round Bread
- 1 cup reduced fat milk
- 2 eggs
- 1 1/2 bars Ghirardelli semi-sweet chocolate bars
- 2 tbs Ghirardelli cocoa powder
- 1/4 cup sugar
- 1 tsp vanilla extract
Turn the oven onto 350F. Using a sharp knife slice off the crust of the King's Hawaiian Sweet Bread, then slice the bread into cubes. Place in a single layer on a baking tray and place in the oven for about 5-6 minutes. Remove, and set aside to cool. Turn down the oven to 325F.
Using a medium-sized bowl lightly whisk the eggs. Add in the milk, cocoa powder, vanilla, and sugar. Whisk until combined. Add in the bread and gently combine until all of the bread is covered in milk chocolate mixture. Cover and place in the refrigerator for about 30 minutes, allowing the milk mixture to soak into the bread.
Roughly chop the semi-sweet chocolate.
Divide the bread mixture and the chopped chocolate in half. Place one half of the bread mixture into the bottom of four ramekins. Add some chocolate on top. Spoon another layer of bread mixture and then more chocolate on top of that. Place in the oven for about 45 minutes.
Serve warm topped with a vanilla bean ice-cream.
Warning. You will need a tall glass of milk with this yummy dessert.
This is going to quickly become one of my favorite recipes to share with friends and family. What is your favorite dish to share with the family? Comment below and you'll be entered to win a $200 Grocery gift card King’s Hawaiian.
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