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Grady’s Chocolate Pecan Bread Pudding

It’s going to be another freezing dirty snow weekend, and you’re going to want Fat-ass comfort food. We’re throwing healthy and vegan out the window. Think of me as your dessert-slinging Paula Deen—without N-word and secret diabetes. This pudding was inspired by one of her recipes, but it’s definitely more Bedford Ave. than Savannah, GA. Think melty chocolate chip brownie disguised as a more sophisticated bread pudding. Grady’s chicory-infused coffee concentrate adds another dimension of taste (imagine me saying that in a Rod Serling voice).

Chocolate, Pecan and Cold Brew Bread Pudding

Serves 12


1lb day-old Italian or Country White bread (cut into 1” cubes; leave out overnight).

1 ½ cup heavy cream

1 cup milk

½ cup Grady’s Cold Brew coffee concentrate* http://gradyscoldbrew.com/

2 cups granulated sugar

¼ cup unsweetened cocoa powder

1 T vanilla extract

1 t ground cinnamon

4 eggs, beaten

½ cup chopped pecans

8oz of your favorite chocolate, chopped

  1. Preheat oven to 350F.

  2. In a large bowl, stir together cream, milk and Grady’s Cold Brew concentrate.

  3. Add sugar, cocoa, vanilla and cinnamon to the mix and stir until incorporated.

  4. Stir in the eggs, pecans and chocolate.

  5. Grease a 9” x 13” baking dish and add the bread, then cover with mixture and let absorb liquid for 30 minutes.

  6. Bake for 1 hour—bread pudding should be set, and moistened by melted chocolate.

  7. Serve hot, cold or at room temperature.

*Theoretically, you could replace Grady’s Cold Brew concentrate with another sub-par brand made by someone who isn’t nearly as cool as Grady, or instant cappuccino dissolved in water. I guess. 

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© 2018 Eddie McNamara