King’s Hawaiian Chocolate Bread Pudding

by Anne Papina on March 5, 2008

King's Hawaiian Chocolate Bread Pudding
Prep time
Cook time
Total time
Contributed with permission by King's Hawaiian and ARA Content.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 6 cups (about half of 16-ounce. loaf) King's Hawaiian Sweet Bread, lightly packed ½-inch cubes
  • 2½ cups half-and-half
  • 1½ cups (9 ounces.) semi-sweet chocolate chips
  • 4 large eggs
  • ¼ cups granulated sugar
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  1. Heat half-and-half in 2-quart saucepan over medium heat until small bubbles form around edge.
  2. Remove from heat, stir in chocolate, mix until melted. Cool slightly.
  3. Whisk together eggs, sugar, vanilla and salt. Fold 1 cup cooled chocolate into egg mixture. Stir in remaining chocolate until blended.
  4. Pour chocolate mixture over bread cubes and mix until bread is well coated.
  5. Cover and let stand at room temperature for 30 minutes.
  6. Lightly apply non-stick spray to six 6-ounce custard cups. Mound bread equally into each cup. Place cups on baking sheet.
  7. Bake in preheated 325 degree F oven 35 to 40 minutes or until knife inserted in center comes out nearly clean.
  8. Best served warm with chocolate or vanilla sauce. (A greased 8 by 8 by 2-inch pan may be substituted.) Bake 40 to 45 minutes in preheated 325 degree F oven.


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