Chocolate Bread Pudding with Chocolate Focaccia

I promised Jackie, owner of Taste of Heaven on School St. in Downtown Lodi that I would post this recipe.  Use leftover 5-minute Chocolate Focaccia for a scrumptious Chocolate Bread Pudding dessert.

Place 3 cups cubed chocolate focaccia in the bottom of a buttered 9 x 9-inch baking pan.  Melt 1/4 cup chocolate chips with 2 cups milk. Beat together with  2 eggs, 3/4 cup sugar, 1 teaspoon pure vanilla extract, 2 Tbs cocoa powder and 1/4 teaspoon sea salt. Pour over chocolate focaccia cubes. Cover and refrigerate for at least 2 hours or overnight.  Bake 40  mins at 325° or until a knife inserted in the middle comes out clean. Serve warm with Powdered Sugar, Whipped Cream or Vanilla Ice Cream.

Cook, Eat, Laugh…Claudia

Leave a Comment