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German Bread Pudding


  • 8 ounces pumpernickel bread
  • 1 to 1 1/2 cups rum
  • 3 cups heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate, grated
  • 1/2 cup strawberry jam


  1. Spread bread slices on a baking sheet and dry in a 325 degree F oven - bread should be very dry.
  2. Pour rum over the dried bread slices and, with a fork, break bread into small pieces.
  3. Whip the cream, adding the sugar and vanilla extract gradually until stiff.
  4. In a deep serving dish, spread a layer of whipped cream, then grated chocolate. Top with a layer of the bread mixture and dot with strawberry jam. Continue the layers until all ingredients are used.
  5. Refrigerate overnight or at least 8 hours before serving.
  6. Serve with a dollop of whipped cream.

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