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Chocolate Bread Pudding with Vanilla Custard Sauce

Chocolate Bread Pudding with Vanilla Custard Sauce




8 servings


15 minutes


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  • 4 ounces semisweet chocolate
  • 1/2 cup Crown® Lily White® Corn Syrup OR 1/2 cup Beehive® OR Crown® Golden Syrup
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 3 cups firm (day old) bread OR bagel cubes
  • 1/4 cup chopped walnuts OR pecans

Vanilla Custard Sauce

  • 2 tablespoons sugar
  • 1 tablespoon Fleischmann's® Corn Starch
  • 1-1/2 cups milk
  • 1/4 cup Crown® Lily White® Corn Syrup
  • 1 egg yolk, slightly beaten
  • 1/2 teaspoon pure vanilla extract



  1. Preheat oven to 375°F.
  2. Combine chocolate, corn syrup, sugar, cinnamon and salt in a large, heavy saucepan. Cook and stir over low heat until chocolate is melted. Remove from heat and stir in milk. Add eggs and bread cubes; let stand 5 minutes.
  3. Pour mixture into greased 1-1/2-quart casserole dish. Sprinkle with nuts. Bake 30 to 35 mintues or until knife inserted in center comes out clean. Serve warm with Vanilla Custard Sauce.
  4. For Vanilla Custard Sauce: Combine sugar and corn starch in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolk. Stirring constantly, bring to a boil over medium-low heat and boil 1 minute. Remove from heat. Stir in vanilla.


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