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Chocolate Bread Pudding with Vanilla Custard Sauce

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  • Yield: 8 servings
  • Prep Time:  25 minutes
  • Bake Time: 35 minutes

Ingredients

  • 4 ounces semisweet chocolate
  • 1/2 cup Karo® Light Corn Syrup
  • OR 1/2 cup Karo® Dark Corn 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
  • 2 tablespoons sugar
  • 1 tablespoon corn starch
  • 1-1/2 cups milk
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg yolk, slightly beaten
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Chocolate Bread Pudding with Vanilla Custard Sauce

  • Yield: 8 servings
  • Prep Time:  25 minutes
  • Bake Time: 35 minutes

Ingredients

  • 4 ounces semisweet chocolate
  • 1/2 cup Karo® Light Corn Syrup
  • OR 1/2 cup Karo® Dark Corn 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
  • 2 tablespoons sugar
  • 1 tablespoon corn starch
  • 1-1/2 cups milk
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg yolk slightly beaten
  • 1/2 teaspoon pure vanilla extract

Directions

  • 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.
  • 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.