Triple Chocolate Bread Pudding

Triple Chocolate Bread Pudding Serves: depend on the size of your molds


  • 6-8 chocolate muffins or cake
  • 12-18 triangular shaped molds
  • 1 package RC No Bake Custard Mix
  • 2 quarts Half & Half
  • ¼ cup whole butter
  • 4 oz. chocolate chips


  1. 1 Break the muffins into small pieces and overfill molds.
  2. 2 Prepare the RC No Bake Custard Mix according to the package instructions, substituting the half and half for the milk.
  3. 3 When custard reaches a simmer, remove from the heat and add the butter and chocolate chips.
  4. 4 Stir gently until the chocolate melts completely.
  5. 5 Pour into cake filled molds and chill thoroughly.
  6. 6 Remove the custards from the mold and coat with Chocolate Ganache (recipe follows).
  7. 7 Sprinkle with nuts and garnish as you wish.
  8. 8 Serve chilled with prepared RC Crème Anglaise.


Value Added Suggestion: Chocolate Ganache 1 cup heavy cream 1 lb. semi-sweet chocolate chips 2 Tbsp. whole butter. Bring the heavy cream to a boil. Remove from the heat and add chocolate chips and butter. Mix well, being sure to melt the chocolate completely.

No Bake Custard MixCreme Anglaise Sauce Mix
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