Amy's Delicious, Exquisite, "make you rich" Chocolate Chocolate Bread Pudding

Here is my version of Delicious, Exquisite, "make you rich" Chocolate Chocolate Bread Pudding recipe, I have actually been keeping it a secret for some time and everyone has asked for the recipe, so here it is. Something with a name that long is for sure worth making!!

1 loaf Kneaders French Country Bread (2 pounds)
2/3 cup chocolate syrup (like the kind you make chocolate milk with)
1/2 cup heavy cream
2 3/4 cups milk (I use whole milk)
1 cup sugar
1 cup light brown sugar
1/4 cup cocoa powder
1 tablespoon + 1 teaspoon pure vanilla (I use blue cattle trucking mexican vanilla you can find it at Kneaders)
1 teaspoon pure almond extract
2 teaspoons ground cinnamon
6 large eggs, beaten
8 oz. semisweet chocolate chips

Preheat oven to 325. To prepare Kneaders French Country bread carefully cut and dispose the "spine" (the top ridge of the bread) off. Cut bread into cubes. Lightly grease a 9 x 13 baking dish, and place the bread in the baking dish.

In a large bowl whisk together milk, cream, and chocolate syrup when that is incorporated, add eggs, vanilla, almond, and cinnamon and whisk well . In another bowl combine sugar, brown sugar, and cocoa powder and mix well. Add this the the milk mixture and whisk to combine. Pour the mixture over the bread cubes, sprinkle with chocolate chips; let stand, stirring occasionally, making sure the chocolate chips are even distributed, for at least 30 minutes or until the bread has absorbed most of the milk mixture. Sprinkle the last of the chocolate chips over the top right before baking.

Bake 1 hour, or until set; a knife inserted in the middle should come out clean. Serve warm of cold (both are fabulous) with a creamy vanilla bean sauce, or fresh whipped cream, top with a little sprinkle of ground cinnamon.

Great idea:
Fill small baking cups, or a muffin tin with bread pudding mixture, and bake into individual sized portions. Baking times will be different for every size baking dish. Remember the center will set up, and a knife will come out clean.


  1. Um, YUMMY! One question though: what about those of us who are too far away from a Kneaders? What type of bread can we substitute? Oh, and the Vanilla you use is HEAVEN. I ration it and only put it in my favorite desserts. If the kiddos or hubby are going to eat it, they get junky vanilla!

  2. Heck, I should send you another bottle of it! It is so GREAT!!! I'm so sorry that Kneaders is not where you are! It makes me want to cry for you!! OK-- so a sour dough loaf-- as authentic as you can get, and you will need 2 pounds. They all range in weight!