Chocolate Almond Bread Pudding Recipe

This is THE BEST bread pudding recipe I have EVER made or EATEN!! So simple, so GOOD!!

Here’s how this amazing bread pudding recipe came to be.

One evening, as we were all lazing around with the tube on, not doing much of anything (I love those nights), I decided we needed a sweet, warm treat. I had some leftover soft french bread (like nothing I’ve ever seen; I picked it up at the Fresh Market and I can’t wait to go back for more) that was quickly on its way to stale, so a bread pudding recipe was in order.

My first thought? Nutella. A Nutella bread pudding…YES.

But then I opened the pantry and spied this jar of goodness that someone had given me:

It had never been opened and had surprisingly been there for over a month (a lifetime for chocolate in this house). I grabbed a spoon and gave it a try. OHMYLANTA!! Amazing. Melt-in-my-mouth. Heavenly. Smooth, creamy and a perfect sea salt finish that had me going in for spoonfuls two and three. Possibly four but I’ll never admit it :)

So I obviously decided that it should go into my bread pudding recipe. I am so, so, so glad I did! This Dark Chocolate Almond Spread with Sea Salt made for the best bread pudding I have ever had!

This bread pudding recipe doesn’t have many ingredients so as long as you have your chocolate spread on hand, you’ll be able to make it any time you like. Nutella is certainly a worthy replacement if you’d prefer that route (lord knows I love me some Nutella). But this Barefoot & Chocolate Spread with Sea Salt is so good that I immediately checked Amazon to see if I could order more! Lo and behold, lookee what I found:

They not only sell the first flavor but they have two more! And I already bought them. Literally THAT DAY I ordered them and have already done a taste testing with my girls then brought them to my parents to try, too. I even made a variation of my Nutella Hot Chocolate with the Dark Chocolate Almond with Sea Salt flavor! {And, just so you know, I have ZERO affiliation with the Barefoot & Chocolate folks.} The two flavors are hazelnut (just like Nutella) and Chocolate Coconut. I love them all. Every single one.

So you can imagine how scrumptious this bread pudding recipe is with any one of these flavors! I’m going to try it with the Chocolate Coconut next and bring it to my mom (she’s a huge fan of coconut). And one bread pudding for me, of course!

More scrumptious dessert recipes:

• Mini Cheesecakes with Chocolate-Stuffed Raspberries
• Chocolate Covered Pretzel Rods
• Coconut Rum Balls
• Chocolate Truffles
• Peppermint Bark Recipe
• Easy Chocolate Fudge

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Chocolate Almond Bread Pudding

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Ingredients

• 8 pieces artisan french bread, preferably stale (you can dry it out in a 200F degree oven for about 10 minutes or so if it's too fresh)
• 1/2-3/4 cup Dark Chocolate Almond Spread with Sea Salt, can substitute another chocolate spread or use Nutella
• 2 eggs
• 1/2 cup sugar
• 1 1/4 cup half & half
• 1 t vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sliced almonds

Instructions

1. Spread the Dark Chocolate Almond Spread onto four slices of bread, dividing it equally. Place remaining bread slices on top, then cut up "sandwiches" into bite-sized pieces. Set aside.
2. Beat eggs and sugar in a mixing bowl. Add cream, vanilla extract and salt, mix thoroughly.
3. Grease a small baking dish (an 8x8 works well) and add bread cubes. Pour egg mixture over bread, pressing down to ensure it's all submerged. Cover and refrigerate for at least an hour.
4. Preheat oven to 350F.
5. Place bread pudding in oven and bake for 30 minutes. Remove from oven and sprinkle on sliced almonds. Place back in oven and bake another 15 minutes or until liquid is absorbed and the top of pudding is lightly browned and almonds are lightly toasted.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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