Dessert Recipes

Boston Cream Pie Bread Pudding

This Boston Cream Pie Bread Pudding is a delicious remake of two classic desserts.

Boston Cream Pie Bread Pudding recipe

Prep: 15 min | Bake: 50 to 60 min | Yield: 9 servings


Bread Pudding

  • 1 loaf Rhodes White Bread, baked in advance
  • 2 cups Half-and-Half
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 (3.4 ounce) box vanilla cook n serv pudding
  • 1 teaspoon rum extract or vanilla extract


  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream


Bread Pudding

  1. Heat oven to 350 degrees F. Spray a 9 x 9 inch baking dish.
  2. Slice bread into 1 inch cubes and place in the prepared baking dish.
  3. In a bowl whisk together eggs, sugar, and pudding mix.
  4. When that is combined, whisk in Half-and-Half and extract. Pour mixture over the bread. Press the bread down with a spatula to absorb the liquid.
  5. Bake for 50 to 60 minutes or until a knife inserted in the center of the pudding comes out clean.


  1. Melt chocolate in a microsafe bowl in 10 second intervals. Stir every 10 seconds. Keep microwaving until it is mostly melted.
  2. Pour the heavy cream into a small saucepot. Heat the heavy cream over medium heat until bubbles start to climb the edges of the pot.
  3. Pour the heavy cream slowly into the chocolate while whisking the chocolate. Keep stirring until the heavy cream and chocolate have fully combined.
  4. Pour over the top of the bread pudding and serve the bread pudding warm.


Recipe and photo used with permission from: Rhodes Bake-N-Serv

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