Chocolate Bread Pudding with King’s Hawaiian Bread

  • Yield 6 servings
  • Prep 25 mins
  • Cook 75 mins

Cubes of King's Hawaiian bread with cream and chocolate baked up in a classic dessert.


2 1/2 cups half-and-half
1 1/2 cups semisweet chocolate chips (9 oz.)
4 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
6 cups lightly packed 1/2-inch cubes King's Hawaiian Sweet Bread(about half of 16 oz. loaf)


  1. Heat half-and-half in 2-qt. saucepan over medium heat until small bubbles form around edge. Remove from heat, stir in chocolate, mix until melted. Cool slightly.
  2. Whisk together eggs, sugar, vanilla and salt. Fold 1 cup cooled chocolate into egg mixture. Pour chocolate mixture over bread cubes and mix until bread is well coated. Cover and let stand at room temperature for 30 minutes.
  3. Preheat oven to 325F.
  4. Lightly apply non-stick spray to 6 (6-ounce) custard cups. Mound bread equally into each cup*.
  5. Place cups on baking sheet. Bake for 35-40 minutes or until knife inserted in center comes out nearly clean. Best served warm with chocolate or vanilla sauce.  (A greased 8x8x2-inch pan may be substituted. Bake 40-45 minutes in preheated 325F oven. )



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