1(115g) stick unsalted butter, melted
3 tbsp. cocoa powder
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
6 cups bread, cubed (approximately half of a loaf)
1 cup semi-sweet chocolate chips
Instructions
- Grease a loaf pan or an 8x8 baking dish well. I usually line mine with parchment paper also. Place the bread pieces in the pan (they should easily fill it up, ad if they don't add more bread).
- In a large bowl, whisk together the butter, cocoa powder, sugar, eggs, vanilla, and salt. Pour over the bread pieces. Use a rubber spatula to prod and make sure all pieces are coated in the chocolate mixture.
- Sprinkle chocolate chips over top, and gently mix to distribute the chips evenly throughout the mixture.
- Bake at 325 for 40-45 minutes, or until set in the middle.
- Scoop into bowls, and serve warm with ice cream, whipped cream, or powdered sugar. Store at room temperature for up to 2 days or in the refrigerator for up to a week.
Had this with vanilla ice cream, and it was heaven. Love the choco taste from the usual bread pudding. Didnt have the chance to take a photo of my chocolate chess bread pudding, couldnt wait to try it out.
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