Thursday, May 7, 2009

Almond brownie bread pudding is chocolate decadence

Got leftover brownies or chocolate cake? Well, it doesn’t happen often in this household. But we are baking extra desserts for the Mom’s Day company, so on the off chance that there might be some stale brownies hanging around afterwards, here’s one delicious way to use them up.

We got the heads up on this recipe from Betty in California, who spotted it on “It sounds decadent,” she says, and according to ‘DAUGHTERSOFDECEMBER’, who submitted the recipe to the site, it’s a “spin on bread pudding. Brownie chunks replace the bread in this rich … twist on the traditional bread pudding.”

It features not only the actual brownies, but also some chopped semisweet chocolate. Hey, there can never be too much chocolate, so we’re going to give this one a whirl.


4 1-ounce squares semisweet chocolate, chopped
2 cups prepared brownies, cubed
1-1/2 cups milk
1/3 cup brown sugar
1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup chopped almonds, divided

1. Preheat oven to 325 degrees F (165 degrees C). Lightly butter one 2-quart baking dish.
2. Melt chocolate in microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
3. Place brownie chunks into prepared baking dish. Beat eggs in large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of almonds. Pour milk mixture over brownie cubes and sprinkle with remaining almonds. Bake until knife inserted into center comes out clean, about 45 minutes.
Makes 8 servings.
(Recipe from, submitted by DAUGHTERSOFDECEMBER)

1 comment:

Tina Lewis said...

This is coming a long time after the original posting, but since I made this over the weekend, I thought I'd report.

The taste and texture was similar to the middle of a lava cake if it was thickened with brownie crumbs and was too rich for us without being served over vanilla ice cream--not a bad thing, but still a bit much for what I had in mind.

This is one way to make a unique topping for ice cream (not the reverse). But, it would have been better for our tastes if it had been less semi-sweet chocolate tasting. If I make it again, I'll half the amount.

Thank you for your website and the many recipes!