This is a print preview of "Chef Teddy Chocolate Bread Pudding" recipe.

Chef Teddy Chocolate Bread Pudding Recipe
by Teddy Hedrington

Chef Teddy Chocolate Bread Pudding
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Caribbean
Cook time: Servings: 8


  • 8 Cups bread roughly chopped
  • 3 Cups whole milk
  • 1/2 Cup heavy cream
  • 1 Cup granulated sugar
  • 6 Large eggs
  • 2 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 1/2 tsp Nutmeg
  • 8 Ounces semisweet chocolate chopped
  • 2 tsp fresh ginger


  1. Preheat oven to 350 F lightly grease 13 by 9 inch baking pan and set aside.Melt chocolate in a small bowl over water bath stir until smooth, stir in cream and set aside. In a large bowl whisk eggs sugar milk vanilla, cinnamon nutmeg and ginger stir in the chocolate mixture and add the bread to the mixture, let stand for 10 minutes.Bake pudding for 30 to 35 minutes, pudding should be firm, inserted a knife into the center, if it comes out clean remove from oven to cool.