• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • 4 ounces semisweet chocolate, chopped
  • 1/3 cup granulated sugar, divided
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 5 slices fresh firm-textured white bread, such as Pepperidge Farm cut into 1/2-inch cubes, to yield approximately 3 1/2 cups
  • Chocolate sorbet for garnish (optional)


  • Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.
  • Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat.
  • Stir until chocolate is melted and mixture is smooth.
  • Transfer to large bowl and let cool to room temperature, stirring occasionally.
  • Whisk in egg yolks and vanilla.
  • Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form.
  • Fold egg whites into chocolate mixture.
  • Gently fold in bread cubes.
  • Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.
  • Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean.
  • Place ramekins on wire rack to cool slightly.
  • Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.

Categories: Dessert  Pudding 
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