Simple Chocolate Bread Pudding & Independence Day

Did you all have a wonderful Independence Day?  My day was filled with family, friends, awesome food, and music.  The entire Heritage Clan was invited to celebrate the Independence Day with Chef Nick Mueller and his beautiful wife, Tracy, at their ranch home/restaurant in Guyton.

The guests were asked to bring a covered dish to add to his famous Pork BBQ, shrimp, and Gator Gumbo. I repeat, Gator Gumbo.  Taking food to the finest chef/caterer in town can be a bit nerving, even to this seasoned cook.  So I took this simple Chocolate Pudding.  I figured you can't go wrong with chocolate.

Chef Nick and Tracy's ranch is filled with beautiful nostalgic surprises at every corner of their yard and home. 

My youngest can peel shrimp like a pro; a typical southern boy. 

Wonderful to meet up with Jules and her cool, saxophone playing husband Josh.  Jules is Savannah's renowned make up artist. Check out her site, it will blow you away. 

As the cool fans blowing the heat away, beautiful impromptu folk music break out session began, thanks to Chris Desa, the President of Savannah Folk Music Society and his friends.  

Thanks for such an amazing day, Nick and Tracy!
If you have a special event coming, give these guys a call.  The food will be phenomenal, service above par.    

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Simple Chocolate Bread Pudding

Adapted from Bon Appetite

Serves 12

8 cups 1-inch cubes crustless white bread (one 20-oz loaf)
1/4 cup  unsalted butter, melted
1 3/4 cups half and half
1 cup heavy whipping cream
4 ounces unsweetened chocolate, finely chopped
2 Tablespoon Kahlua
1 cup sugar
4 large egg yolks
1 cup chocolate chips (milk or semi-sweet)
1/3 cup almond slivers

Optional: sweetened whipped cream and caramel sauce


Toss cubed bread and melted butter together in a buttered 9x13 glass baking dish.

In a large heavy saucepan, add half and half, cream and bring it to simmer (do not boil).  Remove from heat and stir in chopped unsweetened chocolate until melted. Add Kahlua.  In a medium bowl, stir together egg yolks and sugar.  Add a few tablespoons of hot chocolate/cream mixture into egg yolk/sugar bowl, whisking to combine.  Repeat until both mixture are well incorporated.  This way the egg mixture won't curdle.

Pour the chocolate custard mixture over bread.  Sprinkle chocolate chips and almond slivers.  Cover the top with plastic food service wrap, and weigh it down with another pan and let stand 1 hour so custard will absorb into bread or refrigerate overnight.  Can be made a day ahead.

Preheat oven 350 degrees F

Bake pudding until center is set for about 40 minutes.  Serve warm with whipped cream or vanilla ice cream and caramel sauce.