Sunny Anderson’s Double Chocolate Bread Pudding Is ‘Really, Really Decadent’

Food Network star Sunny Anderson takes comfort food to a new level with her Double Chocolate Bread Pudding. It’s a dessert, it’s a snack, and it’s so easy to make with a few pantry ingredients.

Sunny Anderson’s Double Chocolate Bread Pudding is a humble, but impressive, crowd-pleaser

While the list of ingredients for Anderson’s chocolaty dessert may at first seem lengthy, most of them are pantry-friendly items.

The bread pudding itself calls for stale croissants, stale cinnamon raisin bread, semisweet chocolate chips, milk, chocolate syrup, brown sugar, ground cinnamon, fresh nutmeg, eggs, and a pinch of salt.

The pudding’s topping will need butter, all-purpose flour, chopped pecans, brown sugar, sea salt, and ground cinnamon.

An elegant bourbon whipped cream made with heavy cream, sugar and, of course, bourbon tops it all off.

Find the complete recipe, video, and reviews on Food Network’s site.

Chocolate syrup and chocolate chips give Anderson’s bread pudding a double whammy of deep cocoa flavor

The co-host of The Kitchen, on the Food Network video for this recipe, says this dessert “is really, really decadent, I must admit. It starts off with croissants, which is just wrong!”

Anderson begins by chopping the croissants and raisin bread into squares and placing them in a greased baking dish. Top with the chocolate chips. “If you’re doing a pantry clean-out and you’ve got some milk chocolate or bittersweet, throw that in there, no big deal,” she adds.

Next, the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg, and eggs are whisked together in a bowl and poured over the bread in the baking dish. The Food Network star notes, “The key here is not putting it in the oven right away.”

Instead, Anderson says to “press down” on the bread to make sure it soaks up the custard. Once it’s rested for about 10 minutes, press down on the bread once again.

The topping is prepared by mixing the flour and butter, then adding the nuts, brown sugar, salt, and cinnamon. Scatter it over the mixture, making sure it evenly covers the pudding.

Bake the bread pudding in a preheated 350-degree F oven for about 45 minutes or “until the edges are golden brown and the center springs back a bit when touched.” Once it’s cooled, it can be cut and served with the Bourbon Whipped Cream.

To make the whipped cream, beat the heavy cream with a whisk “until soft peaks form.” Add the bourbon and sugar and keep whisking until stiff peaks appear.

Reviewers loved Anderson’s rich chocolaty bread pudding

“I love Sunny’s bread pudding recipe! … It was very easy to make. If I were to change anything, I would double the topping because it’s so good, and I like the added texture it gives to the dish,” one home cook said.

Another fan of her easy treat wrote, “Wow dinner guests loved it! Our next-door neighbors loved it, I will make this again!”

Sunny Anderson’s bread pudding is both humble and elegant, the perfect treat for chocolate lovers.