Chocolate Bread Pudding Custard

Batch Size:
Yield:

Main

AmountIngredient
Heavy Cream
Whole Milk
Granulated Sugar
Salt¼ tsp
Chocolate58-66%, chopped
Egg Yolks
Scaled ingredient total2,907.25 g

Prep Method 5

  1. 1.In a saucepan, bring the cream, milk, sugar, and salt to a boil.
  2. 2.Off the heat, add the chopped chocolate to the hot cream mixture. Allow the chocolate to melt for a several minutes, then whisk until smooth.
  3. 3.Meanwhile, whisk the egg yolks until smooth.
  4. 4.Temper ½ of the hot chocolate mixture into the egg yolks. Use a rubber spatula to scrape all of the tempered egg yolk mixture back into the saucepan. Strain through a fine-mesh strainer.
  5. 5.Bake at 300°F (149°C), covered, just until set.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Heavy Cream$6.1393
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.515
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Salt$0.0011
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Total Yield2,900 g
Total Cost$6.6554
Cost Per G:$0.0023

Partial estimate; unpriced ingredients are excluded. 53% of ingredient weight is priced.

3 costing issues
  • Whole Milk: no active USD purchase price with a convertible package size
  • Chocolate: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 6 connected
✓Heavy CreamCream, heavy1175 g›!ChocolateAdd nutritional data568 g›!Whole MilkAdd nutritional data488 g›✓Granulated SugarSugars, granulated355 g›✓Egg YolksEgg, yolk, raw, fresh320 g›✓SaltSalt, table1.25 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories220

% Daily Value*

Total Fat 17g
22%
Saturated Fat 9g
47%
Cholesterol 160mg
54%
Sodium 30mg
1%
Total Carbohydrate 14g
5%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 64% mapped. Scaled batch: 6345 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: twenty-five 3 oz molds
  • Diced brioche or challah work well with this recipe. Be sure the bread is slightly dried out prior to thoroughly saturating it with the warm custard.
  • Bread pudding can be refrigerated for up to 3 days and reheated to order.