Name: Chocolate Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3 large eggs; 1-1/2 cups heavy whipping cream; 1-1/2 cups milk; 1 cup packed dark brown sugar; 1 tablespoons vanilla extract; 1/4 teaspoon table salt; 1/4 teaspoon ground nutmeg; 1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 7 cups); 1 cup coarsely chopped toasted pecans; BUTTERFINGER® Cup Eggs 6pk (for topping the bread pudding); 1 cup firmly packed brown sugar; 1/2 cup half-and-half; 1/2 cup butter; 1 teaspoon vanilla extract; 1/2 cup toasted pecans

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This shop, Chocolate Bread Pudding, was compensated by Collective Bias, Inc.

When I created Chocolate Bread Pudding with Praline Sauce, I had no idea it would go viral . . . with my family. I hit it out of the ballpark with this one.

Pralines are a Southern Thing

Pralines haven’t always been a southern thing. Those delectable confections of almonds and caramelized sugar were brought over to New Orleans by French settlers.

Due to almonds being in short supply and the South’s beloved pecans in abundance, New Orlean chefs ditched the almonds and added pecans and cream. That’s how the south’s pralines were born.

I’ve turned pralines into a sauce that will rival any chef’s creation. Keep reading for the easy praline sauce recipe and my delicious Chocolate Bread Pudding.

With Easter right around the corner and brunch in high demand, I decided to create a Chocolate Bread Pudding.

We won’t be making pralines, but we will be making the best praline sauce I’ve ever tasted. Relax, this entire dish is so easy to make and your family will love it.

The crunchiness of the bread, the chocolate and peanut butter goodness of BUTTERFINGER® Peanut Butter Cup Eggs slowly melting over the pudding, and the smooth, silky deliciousness of the praline sauce takes this bread pudding to the next level.

RECIPE UPDATE: I’m pretty sure the Butterfinger Peanut Butter Cup Eggs have been discontinued. I can no longer find them at the grocery store.

However, Butterfinger does have NestEggs, which are bite-sized peanut butter chocolate eggs. The 10-ounce package will work perfectly in this recipe.

You could also replace the Butterfinger Eggs with Reese’s Peanut Butter Cups in this recipe.

Ingredients At A Glance (full printable recipe card down below)

eggs
heavy whipping cream
milk
dark brown sugar
pure vanilla extract
salt
ground nutmeg
day-old French bread loaf, cut into 1-inch cubes (about 7 cups)
coarsely chopped toasted pecans
BUTTERFINGER® Cup Eggs 6pk (for topping the bread pudding)

Praline Sauce

firmly packed brown sugar
half-and-half
butter
vanilla extract
toasted pecans

Time Saver Tip

Helpful Hint: To save time, I make the bread pudding and the praline sauce the night before Easter. But don’t wait until Easter to try this. Go ahead and make it now. It’s that good!

How to Make the Bread Pudding

To make the bread pudding, cut a french bread loaf into 1″ cubes. I used whole-wheat french bread, but you can use white, too.

In a mixing bowl, whisk together eggs, heavy whipping cream, milk, brown sugar, vanilla, salt, and ground nutmeg. Pour over bread crumbs and gently stir to coat all the bread cubes. Let sit for at least an hour or overnight.

The next morning, I let the bread pudding come to room temperature and sprinkle toasted pecans over the top before baking at 350º for approximately 45 minutes.

Top with Butterfinger Eggs

This is where the chocolate part comes in!

As soon as the bread pudding finishes baking, I add the BUTTERFINGER® eggs. It’s the perfect topping for my Praline Bread Pudding.

It’s a Masterpiece

Y’all, it has to be said. I’ve created a masterpiece and I’ve been patting myself on the back ever since I took the first bite.

My daughter happened to stop by the day I took this recipe for a test drive. I had just taken the bread pudding out of the oven and was placing the BUTTERFINGER® Eggs on top. She said it was the best stuff she had ever tasted. I totally agree!

Drizzle Bread Pudding with Praline Sauce

After scooping up my yummy bread pudding into pretty bowls, I top it off with a drizzle of praline sauce and whipped cream. This bread pudding is the star of my brunch buffet!

How to Make Praline Sauce

To make my easy no-fail praline sauce, combine brown sugar, half & half, and 1/2 cup butter in a medium saucepan. Bring to a boil, stirring constantly, and boil for one minute.

Remove from heat, add vanilla and pecans, and let cool.

How To Store This Chocolate-Topped Bread Pudding

Store leftovers in the fridge for 2-3 days.

The praline sauce is also good drizzled over vanilla ice cream and topped with chopped BUTTERFINGER® Peanut Butter Cup Eggs.

If the praline sauce gets too thick after being in the fridge, nuke it in the microwave for about 10 seconds. Stir before serving.

How to Toast The Pecans

To toast pecans, spread them in a single layer in a baking pan. Bake at 350° until golden brown, stirring often. Watch carefully. Nuts will be toasted in 6-10 minutes.

Do you serve brunch on Easter? I do hope you try my Chocolate Bread Pudding. It’s so easy to double or triple the recipe.

Yield: 12-14 servings