Chocolate Bread Pudding with White Chocolate Espresso Sauce




Recipe courtesy of Chef Eric Fein of the Dan’I Webster Inn & Spa in Sandwich, MA.


Chocolate Bread Pudding
  • 9 ounces and 6 ounces semi-sweet chocolate chips
  • 1 and 1/8 cups heavy cream
  • 1/3 cup and 2 teaspoons sugar
  • 4 ½ ounces unsalted butter
  • 2 ¼ teaspoons vanilla
  • 5 egg yolks
  • 5 eggs whites
  • 1/3 cup and 2 teaspoons sugar
  • ¾ loaf of white bread, trim crust and cut into ½ inch cubes
  • White Chocolate Espresso Sauce


  1. Preheat oven to 325.°
  2. Place 9 ounces of semi-sweet chocolate chips in a heat safe bowl.
  3. Bring heavy cream, first amount of sugar and butter just to a boil. Remove boiled mixture from heat and pour over the 9 ounces of chips. Add vanilla and cool to room temperature.
  4. Whip egg whites with second amount of sugar to make a meringue, not too stiff.
  5. Place cubed bread in large bowl. Add yolks to chocolate mixture and pour over bread. Stir. Using a rubber spatula, fold meringue into chocolate bread mixture and add remaining 6 ounces of chocolate chips.
  6. Pour into a 9x13 inch pan. Place pan in a water bath and bake uncovered for 50-60 minutes or until a toothpick comes out clean. To make a water bath, place 9x13 inch pan inside a roasting pan and fill roasting pan with water half way up the side of the pan.  Refill water during baking if necessary. Maybe served warm or chilled and topped with white chocolate espresso sauce.

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