Chocolate Bread? Absolutely! Get ready to fall head over heels in love with this delicious loaf of goodness. Click here to see the full recipe
Of all the recipes I "collect", I seem to be drawn to breakfast and brunch recipes the most. I think I always imagine throwing these great brunch parties, and so I'm hoping that by hoarding those brunch type recipes, I'll always be prepared. This recipe definitely falls into that brunch category. It could also sub in as a dessert, as well. But who can resist chocolate filled carbs as part of a breakfast buffet?? And it doesn't hurt that it's super simple to make, either.
All you need is a loaf of Rhodes White Bread, instant chocolate pudding powder, butter and chocolate chips. I used a mixture of semi-sweet, milk chocolate and white chocolate, but any of these would work.
You start off by rolling the dough into a rectangle.
Spread the butter onto the bread evenly.
Then sprinkle the pudding powder over the butter.
Next goes the chocolate chips!!
Then you'll roll the dough up into a loaf and place it into a loaf pan. Let it rise until doubled, and then bake it. Super simple, and believe me - super delicious! I know I ate more than I should have!
1 loaf Rhodes White Bread, thawed but still cold
1 tablespoon butter, melted
3 tablespoons instant chocolate pudding mix
1/2 cup chocolate chips
Spray a work surface with nonstick cooking spray. Roll out the bread dough to an 8x14-inch rectangle, using flour if needed to keep the bread from sticking to the rolling pin. Spread the butter over the bread. Sprinkle the pudding mix evenly over the butter, then sprinkle on the chocolate chips.
Starting at the short end, roll up the dough up. Place in a greased 8x5-inch loaf pan. Cover with plastic wrap and allow to rise until doubled, about 45 minutes. Preheat the oven to 350F. Bake the bread until golden brown, 20 to 25 minutes. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.