Chocolate Bread Pudding with Creme Anglaise Chocolate Bread Pudding with Creme Anglaise

Photography: Jeff Coulson

Indulgent and luscious, this bread pudding is an ideal centrepiece for brunch or the ultimate sweet afternoon treat. The best part is that it uses up two perennial holiday leftovers: day-old bread and decadent chocolates.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2014


Creme Anglaise:


Crème Anglaise: In heavy saucepan over medium heat, heat cream with milk just until bubbles form around edge. In bowl, whisk together egg yolks, sugar and salt; gradually whisk in cream mixture. Return to pan; cook, whisking constantly, over medium-low heat, until thick enough to coat back of spoon, 3 to 5 minutes. (Do not boil.) Immediately strain through fine-mesh sieve into bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until chilled, about 1 hour.

: Refrigerate for up to 24 hours.

Arrange bread in 8-inch (2 L) square baking dish. Whisk together milk, cream, sugar, eggs and vanilla; pour over bread. Cover and refrigerate for 2 hours.

Make-ahead: Refrigerate for up to 12 hours.

Sprinkle chocolates over bread mixture, lightly pressing to submerge. Bake in 350 F (180 C) oven until light golden and knife inserted in centre comes out clean, 50 to 55 minutes.

Let cool for 10 minutes; serve warm with crème anglaise.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 311 mg
  • Sugars 27 g
  • Protein 13 g
  • Calories 502.0
  • Total fat 30 g
  • Potassium 218 mg
  • Cholesterol 254 mg
  • Saturated fat 12 g
  • Total carbohydrate 47 g


  • Iron 16.0
  • Folate 35.0
  • Calcium 16.0
  • Vitamin A 29.0
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Baking & Desserts

Chocolate Bread Pudding with Creme Anglaise