Pudding & Mousse
Chocolate Bread Pudding
How do you make bread pudding even cozier? By adding HERSHEY’S COCOA! Our recipe for chocolate bread pudding comes from a vintage 1930’s Hershey’s cookbook and is full of golden raisins and pecans and topped with rich cream. It’s the perfect cold weather dessert.
Make this alongside some of our other bread pudding recipes, like our Capriotada Con Chocolate and Fireside Steamed Pudding.
Ingredients & Directions
- Yields:
- 8 servings
- Prep:
- 10 Min.
- Bake:
- 50 Min.
- Total:
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
4 cupsFrench bread (hard), torn into small pieces
-
1/4 cupbutter, softened, plus more for buttering casserole dish
-
1 1/4 cupsgranulated sugar
-
3 cupsevaporated milk
-
3eggs
-
2 tspsvanilla extract
-
1/2 tspsalt
-
1/4 tspcream of tartar
-
1/2 cupgolden raisins
-
1/2 cuppecans, chopped, plus 2 Tbsp as a topping (if desired)
-
heavy cream for serving, if desired
-
HERSHEY'S SYMPHONY Milk Chocolate Bar, for serving (optional)
READY TO MAKE THIS?
You'll Need
Measuring cups and spoons
Large mixing bowl
Stand or hand mixer
Oven
Oven-safe casserole dish
Tin foil
Directions
