Recipe: Dark Chocolate Jalapeño Bread Pudding

Dark Chocolate Jalapeño Bread Pudding

By - - May 3, 2016

I love King’s Hawaiian rolls and have always used them at my restaurants. Now with their new jalepeño flavor, I decided to make something sweet and spicy. You can check out the full segment on Good Morning America below.

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Servings: 6


Dark Chocolate Jalapeño Bread Pudding
  • 3 tablespoons unsalted butter , plus more for greasing
  • 2½ cups whole milk
  • ¼ cup granulated sugar
  • 1½ cups semi-sweet chocolate chips , divided
  • 1 4-pack large King’s Hawaiian Jalapeño Rolls , cut into 1-inch cubes
  • ¾ cup dried cherries
  • ½ cup chopped walnuts
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon ancho chile powder
  • ⅛ teaspoon salt
  • Vanilla ice cream , for serving (optional)


1. Preheat the oven to 350°F and butter the inside of a 2-quart baking dish.
2. Melt the 3 tablespoons of butter in a saucepan over medium heat. Add the milk and sugar, stirring to dissolve the sugar and heat just until it starts to simmer, stirring often. Remove the pan from the heat and add 1 cup of the chocolate chips. Let it sit for 6-8 minutes, then whisk until the chocolate is smooth.
3. While the chocolate melts, put the cubed rolls in the prepared baking dish. Scatter with the dried cherries, chopped walnuts, and the remaining ½ cup of chocolate chips.
4. Whisk the eggs, vanilla, ancho powder and salt into the milk and melted chocolate. Pour evenly over the pan and let it rest for 5 minutes so the milk can soak into the bread.
5. Bake for 45 minutes. Test with the tip of a knife pushed into the center. If the pudding is still wet, bake a few minutes more until the center is set and moist, not dry. Serve warm with vanilla ice cream, if desired.