You are here: Home » Recipes » Spiced Semisweet Chocolate Walnut Bread Pudding Spiced Semisweet Chocolate Walnut Bread Pudding Recipe by Relish Contributor Yield 10 to 12 servings Dark chocolate and roasted walnuts in bread pudding. Do we have your attention? PrintEmail You can add raisins or dried cranberries or cherries if you like. You can also omit the liqueur. For a vegan version, use soy, oat or rice-based milk. Ingredients 2 (3-ounce) bars dark chocolate1/4 cup Amaretto or Frangelico liqueur, optional4 large eggs, lightly beaten1 cup firm-packed light brown sugar1/2 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmeg1/8 teaspoon ground cloves2 teaspoons pure vanilla extract2 cups 2-percent milk1 large loaf day-old French or Italian bread, crusts removed and bread cut into 1/2-inch cubes (about 4 cups)1 (3-ounce) bar dark chocolate with nuts (preferably hazelnuts), chopped for garnish1/2 cup chopped walnuts1 cup whipped cream, for garnish Instructions Preheat oven to 350F. Grease a 6- to 8-cup (9 x 5-inch) loaf pan (you can use butter, margarine or soy margarine). Break dark chocolate bars into squares in a metal mixing bowl or top of a double boiler. Add liqueur, if using, and place over a pot of boiling water and stir as it melts or put it in a microwave-safe dish and microwave 2 minutes on high until melted. Set aside and keep warm. Whisk eggs, sugar, cinnamon, nutmeg, clove, vanilla extract and reserved chocolate together in a large mixing bowl until very smooth. Add the milk and mix well. Add bread and refrigerate mixture 30 minutes, stirring occasionally. Pour mixture into prepared pan. Sprinkle top with remaining chopped bar chocolate with nuts. Sprinkle walnuts over top. Cover loosely with foil and bake 30 minutes. Remove foil and continue to bake 20 to 25 minutes until pudding is set in center. Allow to cool 5 to 10 minutes before cutting into 1-inch-thick slices and serving topped with whipped cream. * If you only have fresh bread, bake it in a 350F oven about 15 minutes to dry it out.