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Chocolate Bread Pudding with Rum

Submitted by: suzanne-mcminn on April 18, 2014
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Chocolate Bread Pudding with Rum

A different kind of bread pudding.

Featured on CITR

Difficulty: Easy

Servings: 8-10

Prep Time: 15 minutes   Cook Time: 45 minutes  


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


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.

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.

Categories: Brownies, Cakes, Desserts

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