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Chocolate Bread Pudding with Vanilla Custard Sauce

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:25
  • Bake Time: 35 minutes

Ingredients

  • 4 ounces semisweet chocolate
  • 1/2 cup Karo® Light Corn Syrup
  • OR 1/2 cup Karo® Dark Corn 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 corn starch
  • 1-1/2 cups milk
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg yolk, slightly beaten
  • 1/2 teaspoon pure vanilla extract

Directions

  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.
For Vanilla Custard Sauce:
  1. 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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Corn Syrup

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Chocolate Bread Pudding with Vanilla Custard Sauce

  • Yield: 8 servings
  • Prep Time:  25 minutes
  • Bake Time: 35 minutes

Ingredients

  • 4 ounces semisweet chocolate
  • 1/2 cup Karo® Light Corn Syrup
  • OR 1/2 cup Karo® Dark Corn 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
  • 2 tablespoons sugar
  • 1 tablespoon corn starch
  • 1-1/2 cups milk
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg yolk slightly beaten
  • 1/2 teaspoon pure vanilla extract

Directions

  • Preheat oven to 375°F.
  • 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.
  • 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.
  • 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.