Chocolate Bread Pudding by Ashley Manor

Chocolate Bread Pudding

6 oz Cocoa Powder

16 oz Sugar

1 tsp Vanilla extract

8 lg eggs

16 oz mini chocolate chips

1 quart whole milk

2 loaves French bread

In a large mixing bowl combine cocoa powder and sugar.  Mix well.  In a separate bowl beat eggs and vanilla.  Mix both bowls together being sure that the eggs are incorporated evenly.  Add milk and 8 oz of mini chocolate chips.  Break apart your french bread into chunks no larger than a slice of bread.  Fold bread into liquid, DO NO MIX.  Soak the bread in your liquid mixture for 10 minutes.  Pour your mixture into a 9x13 greased pan.  Sprinkle the remaining 8 oz. of mini chocolate chips on top.  Bake at 350 for 40 minutes in a convection oven or for one hour in a regular oven.


1 stick of butter

1/2 Cup pecans

1/2 box brown sugar

1 1/2 shots kahlua liquor

1 pint heavy cream (NOT half and half)

Melt butter in a small saucepot.  Add in pecans. Roast your pecans for 8-10 minutes on medium heat.  Add brown sugar and Kahlua.  Stir until sugar is melted, being sure not to over cook.  Add in heavy cream and simmer until sauce is creamy and smooth, about 3 minutes.  Be sure not to cook too long or your sauce will separate.

Pour sauce onto the top of your chocolate bread pudding and serve.  ENJOY!