Chocolate Bread Pudding with Rum


Bread pudding doesn’t have to be about bread! I know, that’s shocking and somehow defies the title, but a bread pudding is a method. It can be made with something besides bread. Really! Why not? This is different, and delicious.

For the chocolate in this recipe, you can use one 8- to 9-inch square pan of brownies or one 8- to 9-inch layer chocolate cake. If the brownies (or cake) is iced, don’t use the chocolate chips. Of course, you could also use half of a 9 x 12 pan of brownies or half of a two-layer chocolate cake–this recipe is awesome for leftovers! (Got a half-eaten cake, tired of it? Here’s your recipe!) Use white chocolate chips instead of milk chocolate or semi-sweet. Add nuts. Whatever you like. Going even further, you could use ANY kind of cake, or even gingerbread. That wouldn’t be a chocolate bread pudding, but the same custard can be used to make the bread pudding. Be creative!

You can find my brownies recipe here.

Printer-Friendly Printer-Friendly
How to make Chocolate Bread Pudding with Rum:

1 8- to 9-inch square pan of baked brownies
1 cup chocolate chips, milk chocolate or semi-sweet
3 eggs
1 tablespoon sugar
1/4 cup rum, optional
2 cups milk or cream

I was using iced brownies, so I didn’t add the chocolate chips.
Slice and cube the brownies. Grease a 2 1/2 quart baking dish. Spread the cubed brownies in the pie dish, stirring in the chocolate chips, if using.
In a medium-size bowl, whisk eggs and sugar. Add rum. (If you don’t want to use rum, you can use 1 teaspoon of vanilla extract instead.) Whisk in the milk or cream.
Pour over cubed brownies and chocolate chips. Using a spoon, squish the brownies at the top down to make sure all of the pieces get into the creamy goodness.
Let sit for about 10 minutes (or overnight) then bake at 350-degrees for about 45 minutes.
Serve warm or room temperature with vanilla ice cream or whipped cream.
This is bread pudding elevated to holiday dinner status. If you’re looking for something different and scrumptious this weekend, try it! And let me know how it goes.

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments 1 Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter

Do You Cut Up Whole Chicken?


Do you….
….cut up whole chicken?

In a supermarket world where prepared chicken, cut in handy pieces–thighs, wings, drumsticks, breasts, boneless, skinless–is spread before us, why cut up your own? Whole chicken is cheaper per pound–most of the time. Not always. There are great sale prices on cut chicken sometimes, particularly on chicken breasts, though this doesn’t usually occur with boneless, skinless breasts. It’s very easy to make boneless, skinless breasts when cutting up your own chicken. You also get all the extra “goodies” when cutting up a whole chicken–the neck and gizzards etc to make your own stock. Sometimes I make stock right away, sometimes I don’t. If I don’t want to make stock immediately, I freeze the stock parts until I collect from several whole chickens and make it all at once.

Here, yesterday, I was cutting up a whole chicken to fry. I almost always separate the wings into a separate freezer bag, building up a collection of wings until I have a wing fest night. I put the neck and gizzards in a separate freezer bag to save for making stock later. The rest of the pieces, for frying, were placed in a bag with milk and placed in the fridge for frying in the evening.
There are all kinds of videos on YouTube for cutting up whole chicken. My favorite one is from Gourmet Magazine.

I cut up whole chicken exactly as directed in this video except for how I do the breasts. I make boneless breasts and do the breasts in quarters instead of halves.

So, do YOU cut up whole chicken? (It only takes about five minutes, swear!)

Comments 12 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter

  1. IMG_1925

    April 10, 2014 - Tamale Pie with Spoon Bread

    Spoon bread is like a cross between a souffle and polenta, and if you like cornbread (or even if you don’t–this might change your mind) you’ll love spoon bread. It’s a little more trouble to make than cornbread, but the extra trouble is worth it. It’s a very light, tender type of cornbread–due to the cooking of the cornmeal in milk and the folding in … Continued…

  1. IMG_1780

    March 30, 2014 - Creme Anglaise

    A crème anglaise is the classic French custard sauce–and not easy to master but is a worthy challenge. A crème brulee is prepared in a similar manner, by the way, with cream instead of milk, and sugar caramelized on top. A crème anglaise is a pourable custard sauce while a crème brulee is a set custard. You can use creme anglaise as a sauce … Continued…

  1. IMG_1761

    March 26, 2014 - Decadent Chocolate Mousse

    A mousse is a light, chilled dessert that incorporates egg whites to create an airy texture, and is a classic in French cooking. I’m preparing for the art and cooking retreat here in April. Chocolate mousse is one of the recipes we’ll be working on in class. It’s delicious, so nobody minds if I make it over and over before the retreat. It disappears fast around here.

    This recipe is based on … Continued…

  1. IMG_1730

    March 21, 2014 - Fried Deviled Eggs

    Watching food and cooking programs on TV is one of my guilty pleasures, though I’ve rarely tried a recipe I’ve seen on one. I just like to look at food. A while back, I watched a show where the host visited a restaurant serving fried deviled eggs. (It was Diners, Drive-Ins, and Dives.) I’d never heard of fried deviled eggs, but I instantly wanted one or twelve. The recipe wasn’t included … Continued…

  1. Farmstead Egg Guide jacket2

    March 19, 2014 - Farmstead Egg Guide & Cookbook

    A few weeks ago, I received this beautiful little book in the mail and was invited to participate in Terry Golson’s blog tour. I actually already had the original, The Farmstead Egg Cookbook, that was published in 2006 and had made a number of the recipes. I got the book soon after I got chickens. This new book is expanded with two sections, how to raise chickens along with the recipes for … Continued…

  1. IMG_1706

    March 17, 2014 - Home-Style Pastitsio

    Pastitsio is a relatively simple casserole that belies its weird name, made up of layers of pasta and saucy beef topped with a creamy white sauce. It’s a Greek dish, and I first tasted it at a Greek festival years ago, loved it, and searched out recipes to make it at home. It’s one of those fork-in-front-of-the-fridge recipes, meaning that the next day, Morgan and … Continued…

Daily Farm


If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter

The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

Today on Chickens in the Road

Join the Community in the Forum

Search This Blog

Out My Window

39°F Fair

Walton, WV


April 2014
« Mar    

I Love Your Comments

  • Do you need an official taste tester? I am qualified in meats, cheeses, and baked goods, especially peperoni rolls, West Virginia style.
    Cousin Mark on It's Starting to Look A Lot Like Workshops
  • This could become a movie ....:)
    Dana on A Stinky Question
  • Made this last night for a change from turkey. It was great! I kept the meat filling to half recipe but the full recipe for the spoon bread . I also grilled 3 c. home frozen corn for a layer between. Served it with guacamole, corn salsa and sour cream. It was wonderful! Thanks for sharing! Will make again.
    Granma2girls on Tamale Pie with Spoon Bread
  • :happyflower: Mama always said "good fences make for good neighbors."
    Joell on Fences Are Good People
  • I hope that last remark about hired men isn't indicative of anything! Our experience has been that not even some hired men are very good...... It is a good idea to cut down mowing time and extend your grazing area. It is such a wastes of time, gas and feed, to mow good grass.
    Glenda on Fences Are Good People
  • Sometimes I wonder why I don't have 3 laps, one for the dog and 2 for the cats. They have their moments also when they are stubborn about who is favorites.
    holstein woman on A Falling Out
  • :happyflower: When you have multipe animals, it is as bad as having several kids, everyone wants to be mommy's favorite. It is nice that they have such a large pasture to run.
    Joell on A Falling Out
  • Sounds like a great plan to reduce the mowing. We often put fencing around what we don't want eaten and let the goats "mow" the lawn here. But we aren't as exposed to the road as you are. Have you considered turning any of the areas on your farm in to hay fields? Even you don't have the equipment to do hay yourself, you may be able to hire someone to do it for you for less than you buy it.
    Heidi533 on Fences Are Good People
  • I want your postscript cross-stitched on a pillow. And I love mowing, but even I think 20 hours is excessive! Of course I also have a riding mower, I hate push-mowing.
    buglady77 on Fences Are Good People
  • I made these with my family yesterday for our Egg Dyeing Party. They were amazing! We have a frying problem in our family, once we start we can't stop so we made fried smoked mozzarella bites, fried bacon, Scottish eggs, double fried Scottish eggs, and fried portabella mushrooms. It was Awesome! Thanks for the inspiration.
    canandfreezeCR on Fried Deviled Eggs
  • :happyflower: What a lovely place for them to dine--a 5 star pasture.
    Joell on My Favorite Activity

I Have a Cow

And she's ornery. Read my barnyard stories!

Entire Contents © Copyright 2004-2013 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use