2 Ways to Make Scrumptious Bread Pudding

scrumptious bread pudding

Last week I went to the grocery store right after I dropped my oldest off at school.  I hadn’t had breakfast yet.  That was my first mistake.  My second mistake was walking by the day-old bakery rack.  The rack was filled with all my favorite bakery items (that I rarely buy because I have little self-control once it’s in my kitchen).

I left my will-power at home when I skipped breakfast, and the grocery store didn’t have any extra will-power on their shelves.  I bought 6 cranberry orange bagels, 6 cinnamon bagels, and several other items that were consumed quickly.  Most of the bagels were still in the bag a couple of days later and I began to debate whether I should freeze them or risk letting them go to waste.  I don’t care for bagels from the freezer, so I thought I would add some cream, sugar, and chocolate and really make the bagels unhealthy.  :-)

I found a yummy bread pudding recipe and made a couple of adjustments.  The recipe originates from a cookbook by an adorable bakery in West Burlington, Iowa, called The Ivy Bake Shoppe.


3 1/2 c whipping cream

1 c sugar

1/2 c milk

2 1/2 c semisweet chocolate chips, divided

2 eggs

2 tsp vanilla extract

8 c French bread, cut in 1-inch cubes

4 T sugar

White Chocolate Sauce

1 1/2 c heavy cream

1 c white chocolate chips


Preheat oven 325 degrees. Bring cream, 1 cup sugar, and milk to a simmer in a heavy saucepan, stirring until sugar dissolves; remove from heat.  Add 2 cups chocolate chips and whisk until melted and smooth.  Whisk eggs and vanilla in a large bowl to blend.  Gradually whisk in hot chocolate mixture.  Cool custard for 10 minutes, stirring often.

Add bread cubes and remaining chocolate chips to custard and toss to coat.  Transfer to a 9 x 13 greased dish.  Sprinkle 4 tablespoons sugar over mixture.  Bake until custard thickens and center is just set, about 40 to 45 minutes.  Serve warm with White Chocolate sauce.

For the sauce, heat cream just until bubbles form around edge of pan, but not to boiling.  Remove from heat and then whisk in white chocolate chips and stir until melted and smooth.  Makes 12 to 15 servings.

My Adjustments

I had two flavors of bagels and wanted to get a little creative.  I also wanted a dairy-free option for my husband.  This is what I did:

chocolate bread pudding


4 c canned coconut milk (in the Asian food aisle)

1 c sugar

2 1/2 c milk chocolate chips, divided

2 eggs

2 tsp vanilla extract

8 c cinnamon bagel, cut in 1-inch cubes (ended up being 4 bagels)

2 T sugar in the raw

I followed the directions as listed in the original recipe.  I simmered the coconut milk and sugar.  Added the chocolate chips and the egg mixture, and allowed the custard to cool.chocolate custardThen I tossed in my bagel cubes and the rest of the chocolate chips.

cinnamon bagel cubesPut that all in the 9 x 13 pan and baked it for about 50 minutes

.bread pudding ready to bakeThis was a very rich, very decadent chocolate dessert.  I probably would leave out the extra chocolate chips that are tossed with the bread cubes, and I am a HUGE chocolate fan.  Adding cool whip helped cut the chocolate flavor, but it still was gobbled up!

I wanted a different option with the cranberry orange bagels; something lighter and ready for spring.Orange Cranberry Bread PuddingIngredients

3 1/2 c whipping cream

1 c sugar

1/2 c skim milk

2 1/2 c white chocolate chips, divided

2 eggs

2 tsp orange emulsion (like orange extract)

8 c Cranberry Orange bagel, cut in 1-inch cubes (again, 4 bagels)

4 T sugar

White Chocolate, Orange Sauce

1 1/2 c heavy cream

1 c orange candy melts (from Wilton), vanilla flavored

1/4 tsp orange oil (more or less to taste)

Again, I followed all the directions from the original recipe.  I wanted to bump up the orange flavor in this recipe which is why I added the orange oil to the sauce.  When using chocolate, flavorings must be in a liqueur or oil because extracts and emulsions won’t blend.  For the white chocolate sauce, I couldn’t find orange flavored chocolate melts, so I just bought the orange colored and added the orange flavor.

You could make this recipe dairy-free as well, I just wanted to compare the two different methods.  They both worked perfectly.

This had a very fresh flavor and everyone loved it!

About Anne Banks

Hi, I'm Anne! I am an active learner on this crazy road called life. I love learning about anything, but currently spend most of my study time researching parenting tips and improving health. I get excited about crafting, reading, running, baking, and spending time with my three crazy boys (in no particular order, and sometimes at the same time)! I love sharing what helps me get through the day, and I hope my tips help you!

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2 Responses to 2 Ways to Make Scrumptious Bread Pudding

  1. Heather Smith {Woods of Bell Trees} March 27, 2014 at 8:48 pm #

    Oh these look soooo tasty. I have to admit I have never had bread pudding! Def giving it a shot now!

    • Anne Banks April 3, 2014 at 10:11 am #

      This is a great recipe to use for the first time! Thanks for visiting!