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This gooey chocolate bread pudding topped with homemade caramel sauce is the epitome of decadence and comfort.

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  • 1 cup (250 mL) Whole milk (3%)
  • 1 tsp (5 mL) Vanilla extract
  • .5 tsp (2 mL) Cinnamon
  • 2 tbsp (30 mL) Cocoa powder
  • .5 cup (125 mL) Sugar
  • .5 cup (125 mL) Brown sugar
  • .5 cup (125 mL) Milk chocolate chips
  • 3 Eggs
  • 1 Loaf POM White Bread, cut into 1” (2.5 cm) cubes
  • .5 cup (125 mL) Sugar
  • 2 tbsp (30 mL) Water
  • 1 tbsp (15 mL) Light corn syrup
  • .33 cup (80 mL) Whipping cream (35%)
  • 2 tbsp (30 mL) Butter
  • 2 tsp (10 mL) Flaked sea salt
  • Whipped cream for topping.


WHISK together eggs, milk and vanilla in a large mixing bowl.
Add cinnamon, cocoa, sugar, brown sugar and chocolate chips.
Stir to combine.
Gently fold in bread cubes.
Allow mixture to sit for 10-15 minutes.
PREHEAT oven to 350°F (180°C).
GREASE an 8x8” (2 L) baking dish or 6 – 5” (12 cm) ramekins.
Spoon chocolate mixture into pan or dishes.
Bake in preheated oven for 35-40 minutes or until set and the top is crusty.
If using individual ramekins, place in a baking pan filled with water to halfway up the sides of the dishes.
This will prevent them from drying out during baking.
SALTED CARAMEL SAUCE: COMBINE sugar, water and corn syrup in a medium saucepan.
Bring to a boil over high heat.
Using a wet pastry brush, carefully wash any sugar residue from the inside of the saucepan to prevent burning.
Boil for 5-7 minutes or until the caramel reaches a golden amber colour.
Remove from heat and slowly whisk in cream, butter and salt.
Set aside to cool to room temperature.
SERVE pudding drizzled with caramel sauce and whipped cream.

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