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.

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.

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