• 4 ounces German chocolate, broken into pieces
• 1 cup heavy whipping cream
• ¾ cup Dierbergs sugar
• 4 large Dierbergs eggs, lightly beaten
• 1 cup Dierbergs whole milk
• 1 teaspoon vanilla extract
• 1 loaf (16 ounces) Hawaiian bread, cubed (about 8 cups)
• 1 cup Dierbergs chopped pecans
• ½ cup sweetened flaked coconut
• 1 cup heavy whipping cream
• 1½ cups Dierbergs sugar
• 1 teaspoon vanilla extract

FOR BREAD PUDDING: In 4-cup glass measure, combine chocolate, cream, and sugar. Microwave high stirring every minute until chocolate is melted and smooth, about 2 minutes.

 

In large bowl, whisk together eggs, milk and vanilla until well mixed. Whisk in melted chocolate mixture. Gently stir in bread cubes. Let stand, pressing occasionally on bread to evenly moisten, until most of the liquid has been absorbed, about 15 minutes.

 

Place bread mixture in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 30 to 40 minutes. Let stand 30 minutes.

 

FOR SAUCE: In medium skillet, cook pecans and coconut over medium heat stirring often until toasted, about 3 to 4 minutes. Transfer to plate; cool completely.

 

In medium saucepan, combine cream and sugar over medium-high heat; cook stirring constantly until mixture comes to a boil. Reduce heat and simmer until slightly thickened and pale yellow colored, about 5 minutes.

 

Remove from heat; stir in vanilla. Cool slightly. Stir in pecan mixture.

 

TO SERVE: Spoon Bread Pudding into serving bowls and drizzle warm Coconut Pecan Sauce over top.

 

Dierbergs has the best chocolate recipes, check out our recipe for chocolate stout sheet cake, this raspberry chocolate fondue recipe, or this white hot chocolate recipe.

Servings: 12
Serving Size: Per serving with 2 tablespoons Coconut Pecan Sauce

Per Serving
Calories: 512
Cholesterol: 124 mg
Fat: 27 g
Sodium: 156 mg
Carbohydrates: 60 g
Protein: 10 g
Fiber:
Saturated Fat: N/A