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This gooey chocolate bread pudding topped with homemade caramel sauce is the epitome of decadence and comfort.

4 votes



    6  eggs

    3 cups (750 mL) Whole milk (3%)

    1 tsp (5 mL) Vanilla extract

    1 tsp (5 mL) Cinnamon

    1/4 cup (60 mL) Cocoa powder

    1 cup (250 mL) Sugar

    1 cup (250 mL) Brown sugar

    1 cup (250 mL) Milk chocolate chips

    1  Loaf Bens® Holsum Fresh, cut into 1” (2.5 cm) cubes


    1 cup (250 mL) Sugar

    1/4 cup (60 mL) Water

    2 tbsp (30 mL) Light corn syrup

    3/4 cup (175 mL) Whipping Cream (35%

    4 tbsp (60 mL) Butter

    2 tsp (10 mL) Flaked sea salt


MILK CHOCOLATE BREAD PUDDING:Whisk together eggs, milk and vanilla in a large mixing bowl. Add cocoa, sugar, brown sugar and chocolate chips. Stir to combine. Gently fold in bread cubes. Allow mixture to sit for 10-15 minutes. PREHEAT oven to 350˚F (180˚C).  LIGHTLY grease a 9” X 13” (3.5 L) baking dish. Spoon chocolate mixture into dish. Bake in pre heated oven for 1 hour or until the center is set and the top is slightly crusty. CARAMEL SAUCE:COMBINE sugar, water and corn syrup in a medium saucepan. Bring to a boil over high heat. Using a wet pastry brush carefully wash any sugar residue from the insides of the pot to prevent burning. Boil 5-7 minutes or until the caramel reaches a golden amber colour. Remove from heat and slowly whisk in cream, butter and salt. Set aside to cool to room temperature.  SERVE pudding drizzled with caramel sauce and whipped cream. 

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