Chocolate Bread Pudding with Vanilla Custard Sauce


A comfort food dessert made elegant with a warm vanilla sauce.

-- Serves
SKILL LEVEL 8 servings
4 ounces semisweet chocolate
1/2 cup Crown® Lily White® Corn Syrup
OR 1/2 cup Beehive® OR Crown® Golden Syrup
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 cups firm (day old) bread OR bagel cubes
1/4 cup chopped walnuts OR pecans
Vanilla Custard Sauce:
2 tablespoons sugar
1 tablespoon Fleischmann's® Corn Starch
1-1/2 cups milk
1/4 cup Crown® Lily White® Corn Syrup
1 egg yolk, slightly beaten
1/2 teaspoon pure vanilla extract

Preheat oven to 375°F.

Combine chocolate, corn syrup, sugar, cinnamon and salt in a large, heavy saucepan. Cook and stir over low heat until chocolate is melted. Remove from heat and stir in milk. Add eggs and bread cubes; let stand 5 minutes.

Pour mixture into greased 1-1/2-quart casserole dish. Sprinkle with nuts. Bake 30 to 35 mintues or until knife inserted in center comes out clean. Serve warm with Vanilla Custard Sauce.

For Vanilla Custard Sauce:
Combine sugar and corn starch in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolk. Stirring constantly, bring to a boil over medium-low heat and boil 1 minute. Remove from heat. Stir in vanilla.

Total Time
Bake Time 35 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
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