Chocolate Bread Pudding with Warm Raspberry Sauce

Chocolate Bread Pudding with Warm Raspberry Sauce

2 cups semi-sweet chocolate chips, divided
1/2 teaspoon instant coffee granules or espresso powder
4 eggs, at room temperature
3/4 cup firmly packed brown sugar
2 teaspoons pure vanilla extract
1 1/2 cups whole milk, at room temperature
1 cup heavy cream, at room temperature
6 cups cubed stale Sadie Rose French bread
1/2 cup seedless raspberry jam, warmed until thin
Fresh whipped cream

Melt 1 cup chocolate chips by putting in microwave for 30 seconds at a time, stirring between each interval until smooth (it should take about 1 1/2 minutes total for chocolate to melt). Stir instant coffee granules into warm melted chocolate and set aside to cool.

In a large bowl, whisk eggs. Beat in brown sugar and vanilla. Blend in cooled, melted chocolate until mixture is very smooth. Gradually stir in milk and cream and mix well. Fold bread cubes into milk mixture and set aside to soak for 30 minutes, stirring occasionally to ensure that bread is evenly soaked.

While bread is soaking, preheat oven to 350°F. Grease an 8-cup capacity baking dish (such as an 8- by 8-inch square dish or a deep 9-inch round dish) with butter.

Scoop half of the soaked bread mixture into prepared baking dish. Evenly sprinkle with 3/4 cup chocolate chips. Pour remaining soaked bread on top of chocolate chips and spread into an even layer. Sprinkle remaining 1/4 cup chocolate chips on top.

Bake for about an hour or until center is set. Start checking for doneness at about the 45 minute mark and then every 5 minutes thereafter.

Drizzle raspberry jam over the top of the bread pudding and onto serving plates, if desired. Serve warm with whipped cream.

Photo courtesy of and recipe adapted from