Welcome to the Speckled Hen Inn


Chocolate Bread Pudding

We bake this bread pudding in individual ramekins and serve it warm topped with warm vanilla custard sauce and raspberries.

  • 3 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant coffee granules
  • 1 cup light cream or half and half
  • 2 tablespoons of butter
  • 6 ounces of semi-sweet chocolate chips
  • 1/2 loaf of cinnamon bread, cut in 1 inch cubes

Grease 8 ramekins and fill almost to the top with bread cubes. In a large bowl whisk together eggs, sugar, and vanilla. In a medium saucepan bring the cream, butter, and coffee granules to a boil. Remove from the heat and whisk a bit of the cream mixture into the egg mixture. Then whisk the egg mixture back into the saucepan with the remaining cream mixture. Stir in the chocolate pieces and continue whisking until the chocolate has completely melted and the mixture is smooth and creamy. Pour chocolate mixture evenly over the bread cubes in the ramekins. Let set for at leat 45 minutes or overnight in the refrigerator. Befor baking sprinkle the tops of the puddings with additional sugar. Bake at 325 degrees for 30 minutes or until the puddings puff. Enjoy