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  Chocolate Bread Pudding



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1/2 loaf chocolate bread from Uppercrust, cut into 1 inch cubes (6-8 cups)
1 cup strawberry or raspberry jam, very low sugar but not artificially sweetened
1 cup dark or bittersweet chocolate chips
3 cups chocolate milk
4 eggs
1/2 teaspoon vanilla
1 Tablespoon unsalted butter, plus a little to butter the casserole
2 Tablespoons raw sugar


Preheat oven to 350 degrees. Lightly butter a 2 quart oven-proof casserole.
Place 1/3 bread cubes in casserole.
Top with half the strawberry jam and 1/4 cup of chocolate chips.
Repeat with 1/3 bread, 1/2 jam and 1/4 cup chocolate chips.
Finish layering with remaining bread.
Beat together chocolate milk, eggs and vanilla. Pour over layered bread.
Top with remaining chocolate chips and dots of butter. Sprinkle sugar over the entire top.
Cover and bake in preheated oven until puffed and completely set in the center.
Serve hot or warm.
Cover and refrigerate leftovers.

Copyright © 2014 Stefanie Samara Hamblen