Category: half and half

Easy Chocolate Pudding

This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.

The post Easy Chocolate Pudding appeared first on Budget Bytes.

One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.

Overhead view of a bowl of chocolate pudding with whipped cream on top and a spoon stirring.

When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏

Ingredients for Chocolate Pudding

You probably have everything you need to make this chocolate pudding already in your kitchen. Here are the five simple ingredients you’ll need:

  • Sugar: Simple white sugar gives the pudding sweetness without muddying up the chocolate flavor. You can adjust the sugar up or down according to your taste buds.
  • Unsweetened Cocoa Powder: Simple, inexpensive chocolate flavor at your finger tips!
  • Cornstarch: This is what thickens the pudding into that classic pudding texture. No egg yolks or complicated tempering techniques needed! The cornstarch thickens the milk as soon as it comes to a simmer.
  • Half and Half: This is the base of the pudding that provides the rich creamy flavor. You can do this with whole milk, if you prefer, but I love the richness of half and half. You can also make your own half and half by using half whole milk and half heavy cream.
  • Vanilla Extract: Vanilla and chocolate are made for each other! Vanilla extract gives the pudding a little extra richness.

Make it Dairy-Free

This chocolate pudding can easily be made dairy-free by substituting the half and half with your favorite dairy-free milk. Keep in mind that the richness of the milk substitute will determine the richness of the pudding, so I would suggest using something like coconut milk, which has a rich flavor. Light canned coconut milk would probably be perfect.

How to Serve Chocolate Pudding

This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm!

Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!

How to Store Homemade Chocolate Pudding

If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.

Close up side view of small dishes of chocolate pudding with whipped cream.
Overhead view of whipped cream being stirred into a cup of pudding.
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Easy Chocolate Pudding

This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.
Course Dessert
Cuisine American
Total Cost $2.44 recipe / $0.61 serving
Prep Time 5 minutes
Cook Time 5 minutes
Optional Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 (about ½ cup each)
Calories 297kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Add the sugar, cocoa powder, and cornstarch to a small sauce pot and stir to combine.
  • Add the half and half and vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk everything together. The cocoa will repel the liquid at first, but as the half and half begins to warm, they will come together.
  • Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. Remove the pudding from the heat.
  • Serve the chocolate pudding warm, or refrigerate until cool. To refrigerate, place a layer or plastic wrap or parchment on the surface of the pudding to prevent a skin from forming on top.

See how we calculate recipe costs here.

Notes

* You can use any dairy or non-dairy milk in place of the half and half, but keep in mind that the richness of the “milk” determines the richness of the pudding. Half and half is my favorite.

Nutrition

Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Sodium: 76mg | Fiber: 3g
Side view of a spoon dipping into a bowl of chocolate pudding with whipped cream on top.

How to Make Chocolate Pudding

Sugar, cocoa powder, and cornstarch in a sauce pot.

Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.

Milk pouring into the sauce pot with a whisk.

Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.

Thickened pudding being whisked.

Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.

Overhead view of whipped cream being stirred into a cup of pudding.

Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.

More Chocolate Recipes

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Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.

The post Corn Pudding appeared first on Budget Bytes.

Corn pudding is a staple at southern Thanksgiving tables, but honestly, it’s a great side dish any time of year! This rich corn casserole is made with sweet corn, cornmeal, eggs, cream, and cheddar, and then baked to perfection. And even though our corn pudding recipe is made 100% from scratch (no boxed cornbread mix or canned creamed corn), it’s still incredibly easy and it will definitely leave you wanting seconds. ;)

Close up overhead view of corn pudding in the casserole dish with a wooden spoon scooping some out.

What is Corn Pudding?

Corn pudding is essentially a corn casserole made with sweet corn, cornmeal, and cheddar cheese baked into a custard made with eggs, cream (or half and half), sour cream, and seasoning. The texture is a bit like stuffing or dressing, in that it is soft, moist, and scoopable. While the ingredients may look similar to cornbread, corn pudding is far more rich and moist.

Ingredients for Corn Pudding

Here are the ingredients you’ll need for this corn pudding recipe:

  • Corn: We used frozen sweet corn for convenience, but if you happen to have an abundance of inexpensive fresh corn, you can boil it or roast it, slice it off the cob, and then add it to the casserole.
  • Half and Half: This creamy mixture is the base for the custard. If you don’t have half and half you can use a 50/50 mix of whole milk and heavy cream, or just whole milk, although that won’t be quite as rich as the half and half.
  • Eggs: Eggs combine with the half and half to create the rich custard. They firm up when baked, giving the pudding its scoopable texture.
  • Cornmeal: Cornmeal gives body and structure to the pudding, so it’s not just a milk custard, but half-way between a custard and a cornbread in texture. Use yellow cornmeal for the best color.
  • Sour Cream: Sour cream adds moisture, richness, and even more flavor to the corn pudding.
  • Cheddar Cheese: Cheese gives the pudding depth of flavor and makes it extra rich!
  • Sugar: A little bit of sweetness contrasts the savory pudding in all the right ways!
  • Seasoning: The pudding is seasoned simply with a little salt, pepper, and a dash of cayenne pepper for sparkle. It’s not enough cayenne to make it spicy, just to give the pudding some personality!

What to Serve with Corn Pudding

Corn pudding is a classic side dish served on Thanksgiving, but it’s also great the rest of the year paired with dishes like Pulled Pork, Baked Beans, or BBQ chicken. It’s a classic American comfort food that goes with any stick-to-your-ribs meal!

How to Store Leftovers

Leftover corn pudding can be stored in the refrigerator for 3-4 days (if you don’t eat it all first!). Or, once chilled in the refrigerator, you can divide it into single-serving portions and freeze for up to three months. Allow frozen corn pudding to thaw completely in the refrigerator first before reheating in the microwave. Just be careful not to overhead the corn pudding as it can cause it to get a little watery.

Side view of corn pudding in the casserole dish with some scooped out.
Overhead view of corn pudding being scooped out of the casserole dish.
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Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.
Course Dinner, Side Dish
Cuisine American
Total Cost $6.36 recipe / $0.80 serving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 (about ¾ cup each)
Calories 347kcal
Author Beth – Budget Bytes

Ingredients

  • 4 cups frozen sweet corn (thawed), divided $1.67
  • 1 cup half and half* $0.75
  • 3 large eggs $0.32
  • 1/2 cup yellow cornmeal $0.24
  • 1/2 cup sour cream $0.63
  • 1/4 cup sugar $0.09
  • 2 tsp salt $0.10
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups shredded cheddar cheese, divided $2.49

Instructions

  • Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
  • Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
  • Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
  • Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
  • Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.

See how we calculate recipe costs here.

Notes

* You can use a 50/50 mix of whole milk and heavy cream, or all whole milk (although this will not be quite as rich).

Nutrition

Serving: 0.75cup | Calories: 347kcal | Carbohydrates: 33g | Protein: 14g | Fat: 19g | Sodium: 817mg | Fiber: 3g

How to Make Corn Pudding

Corn in a blender with half and half being poured in.

Preheat the oven to 350ºF. Add 2 cups of thawed frozen corn to a blender with 1 cup half and half. Blend the mixture until mostly smooth. Reserve the remaining 2 cups of thawed corn for the next step.

Other corn pudding ingredients added to the bowl with thawed corn.

Add the blended corn and half and half to a large bowl with the remaining 2 cups of corn, 3 large eggs, ½ cup yellow cornmeal, ¼ cup sugar, ½ cup sour cream, 2 tsp salt, ½ tsp cayenne pepper, and ¼ tsp black pepper. Whisk these ingredients together until evenly combined.

Cheddar cheese being folded into the corn pudding batter.

Fold 1 cup shredded cheddar cheese into the corn pudding batter.

Cheddar cheese being sprinkled over top of the corn pudding in the casserole dish.

Pour the corn pudding mixture into a greased 2 quart casserole dish, then top with another 1 cup of shredded cheddar cheese.

Baked corn pudding in the casserole dish.

Bake the corn pudding in the preheated 350ºF oven for 50 minutes or until the outer edges are golden and the center only slightly jiggles when you shake the casserole dish. Allow the casserole to cool for 10 minutes after removing from the oven, then serve.

Overhead view of corn pudding being scooped out of the casserole dish with ingredients on the sides.

More Thanksgiving Side Dishes

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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.

The post Bread Pudding appeared first on Budget Bytes.

It’s crazy how day-old bread can turn into something as delicious as Bread Pudding! This simple dessert is the perfect way to use up leftover ingredients in a way that feels special—and hopefully, without dropping a dime! Best of all, when it comes to throwing together this recipe, time does most of the work. Bread Pudding is one of my go-to dessert recipes because it is versatile, budget-friendly, and comes together effortlessly.

A vertical image of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a cup of coffee partially out of frame.

WHAT IS BREAD PUDDING?

Bread Pudding is a sweet or savory casserole made from torn pieces of day-old bread that are dried out, soaked in custard, and baked. Since the need for repurposing old bread is truly universal, ancient recipes for Bread Pudding can be found in pretty much every cultural cuisine on Earth. Our recipe is loosely inspired by one of Princess Diana’s favorite desserts, “Bread and Butter Pudding.” This Old English version of the dish is flavored with cinnamon, vanilla, and raisins.

The basics of BREAD PUDDING

Aside from eggs and butter (two non-negotiables!), the other ingredients in this simple dessert are quite versatile. They can be adjusted to accommodate whatever you have on hand. Here are some ingredient substitutions for bread pudding:

  • Bread—Brioche, challah, burger buns, unflavored dinner rolls, sandwich bread, etc.
  • Dairy—Heavy cream, half & half, whole milk, buttermilk, or an extra-creamy, unsweetened alternative milk. Yogurt, sour cream, and softened cream cheese can also be thinned with milk.
  • Sugar—Granulated sugar, light or dark brown sugar, honey, maple syrup, etc. 
  • Warming spices—Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, etc.
  • Flavorings—Vanilla extract, almond extract, melted chocolate or peanut butter, etc.
  • Mix-ins—Chocolate chips, fresh or dried fruit, chopped nuts, coconut flakes, pepitas, sunflower seeds, etc.
A close up, horizontal image displaying a side view of a baked bread pudding in a round, white enamel baking dish that is topped with powdered sugar and fresh raspberries.

Let’s get that bread

You can use virtually any kind of bread for Bread Pudding or combine the leftovers of different types to make up a full loaf. (No need to buy more!) Softer styles of bread will give the pudding a custardy texture while harder types will make the pudding more spongy. You want the bread to be dried out, but not so tough or hard it can’t soak up the custard.

HOW TO DRY OUT BREAD

‘DAY-OLD’ OR FROZEN BREAD:

  • From the Pantry: Tear up the bread and spread it out on a lined sheet tray, and let it sit out for a few hours, uncovered (or inside a cold oven overnight).
  • From the Freezer: Completely thaw the bread. When tearing, as described above, examine for any rock-hard areas of the bread and discard.

FRESH BREAD:

If the bread is fresh from the package or still not dry enough when you are ready to assemble the Bread Pudding, try this method for drying out bread:

  1. Preheat the oven to its lowest possible setting (150-200℉). Tear up the bread and lay it out on a parchment-lined baking sheet.
  2. Once the oven has preheated, put the tray of torn bread in the oven and immediately turn off the heat. Leave the oven door slightly ajar (if needed, prop it open with a wooden spoon), which will quickly lower the temperature and create air circulation.
  3. The bread should be thoroughly dried out in 8-12 minutes, depending on the type and moisture level of the bread. Keep an eye on it, so it doesn’t turn into toast! The outer edges of the torn bread will be rough to the touch and the pieces should feel slightly dried out, but should not crumble or take on any color.

Mix it up with mix-ins!

This extremely versatile recipe can be made with both sweet and savory flavors. Use your favorites or odds and ends cluttering your pantry! Here are some Bread Pudding flavor combinations we love to help get your wheels turning:

SERVING & STORING

You can serve Bread Pudding warm or cold. Traditionally, it is served with a vanilla-flavored sauce called crème anglaise (a.k.a. melted ice cream). But I love it fresh from the oven, topped with a scoop of vanilla ice cream instead. You could also serve it with whipped cream, fresh or cooked fruit, caramel sauce, or chocolate syrup. Leftovers will keep in the fridge for 4 days. Reheat gently in the oven at 325℉ for 10-15 minutes. We also reheated some in the air fryer – it was excellent! I do not recommend freezing this recipe.

A horizontal image of a single serving of bread pudding on a flat white plate topped with two raspberries and a scoop of vanilla ice cream. In the background, there are blurred bowls of toppings ingredients in the recipe, like a small bottle of heavy cream, a bowl of fresh raspberries and a bowl of cinnamon sugar topping.
An overhead view of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a bowl of chocolate chips and cup of coffee partially out of frame.
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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.
Course Breakfast, Dessert, Easy
Cuisine American
Total Cost $6.73 recipe / $0.67 serving
Prep Time 20 minutes
Cook Time 55 minutes
SOAKING TIME 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 921kcal
Author Marion – Budget Bytes
Cost $6.73 RECIPE / $0.84 SERVING

Equipment

Ingredients

  • 3 Tbsp butter, divided $0.45
  • 8 cups day-old bread, torn into 1" pieces $2.00
  • 3 large eggs $1.17
  • 2 cups half and half* $1.99
  • 2/3 cup sugar $0.22
  • 2 tsp cinnamon $0.20
  • 1 tsp vanilla extract $0.28
  • 1/4 tsp salt $0.01
  • 1/4 cup chocolate chips $0.34

Cinnamon Sugar Topping

  • 1 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.05

Instructions

  • Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
  • Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
  • In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
  • Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
  • Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
  • Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
  • Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
  • Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
  • Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.

See how we calculate recipe costs here.

Notes

* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.

Nutrition

Calories: 921kcal | Carbohydrates: 138g | Protein: 27g | Fat: 29g | Sodium: 1066mg | Fiber: 6g

How to Make bread pudding – Step by Step Photos

A rimmed metal baking sheet lined with parchment paper and covered with torn pieces of bread sitting drying out to make a bread pudding, and the sheet pan is sitting on a white marble background.

Tear 8 cups of bread (about 1 loaf) into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard. For more guidance on how to properly dry out your bread, check out the tips in the blog post above!

A large metal mixing bowl filled with separated ingredients for bread pudding, which are eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt, sitting on a white marble background.

In a large mixing bowl, whisk together the 3 eggs, 2 cups of half and half, 1 teaspoon of vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and 1/4 teaspoon of salt to make a custard.

A large metal mixing bowl filled with the ingredients for bread pudding custard being whisked while a hand out of frame pours in melted butter from a small saucepan.

Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter (about 2 1/2 tablespoons) in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.

Hands adding pieces of torn bread into the left side of a large mixing bowl with the liquid ingredients for bread pudding while the right hand stirs with a red spatula. There is a tray of bread sitting in the upper left corner of the image, mostly out of frame.

Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.

A large metal mixing bowl filled with torn pieces of bread that have been tossed in a custard mixture and left to soak with a red spatula sitting in the bottom right corner of the bowl.

Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.

A round, white enamel baking dish with a black trim sitting on a white marble background. There is a single layer of soaked bread and a hand is sprinkling chocolate chips in an even layer from a small white bowl.

Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.

A round, white enamel baking dish with a black rim on a white marble background that is filled with an unbaked bread pudding.

Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing it in a hot oven (especially if using a glass baking dish). Bake the bread pudding, covered with aluminum foil, for 30 minutes.

A round white enamel baking dish on a white marble background that is half baked. A hand in the lower right corner of the frame is sprinkling cinnamon sugar on top of the casserole.

Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. 

A fully baked bread pudding in a round, white enamel baking dish being topped with powdered sugar in a small fine mesh strainer in the lower right hand side of the dish.

Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.

A vertical side view showing the cross section of slice of a baked bread pudding topped with powdered sugar and two raspberries as it is removed with a spatula in the left side of the frame, and blurred in the background are a small glass jar of heavy cream and wooden bowls filled with raspberries and cinnamon sugar..

Ooh, girl! Look at that SWIRL!

MORE BREAD PUDDING RECIPES

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