Chocolate Bread Parfait
Pane di Cioccolato al Cucchiaio

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Chocolate Bread Parfait
Pane di Cioccolato al Cucchiaio
cookbook: Lidia's Favorite Recipes
main ingredients: chocolate
user comments (0)

serves: 6 servings

This dessert recalls for me the chocolate-and-bread sandwiches that were sometimes my lunch, and always a special treat. How simple but how delicious those two piece of bread with chocolate in between were. This is another inventive way to recycle leftover bread as the foundation of an elegant layered dessert. Though it is soaked with chocolate-and-espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a great textural contrast in every heavenly spoonful. Even when you think you have nothing in the house for dessert, this is a recipe I am sure you can conjure up. It’s best when served immediately, while the melted chocolate is still warm and runny.


8 ounces bittersweet chocolate, or semisweet, finely chopped
8 ounces country-style white bread, crusts removed
½ cup freshly brewed espresso
2 tablespoons dark rum
2 tablespoons sugar
1½ cups heavy cream, chilled
1 cup sliced almonds, toasted


Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.

Slice the bread into ½ inch-thick slices, and lay them flat in one layer, close together, on a tray or baking sheet.

Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, and stir in half the melted chocolate. Pour the coffee-rum chocolate sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.

Meanwhile, whip the cream until soft peaks form.

To assemble the parfaits: Break the soaked bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in six serving glasses, dropping and equal amount of chocolate-dipped bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Drizzle some of the remaining melted chocolate on as well. Next, drop a layer of whipped cream into the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts. Repeat another layer of all ingredients. To finish, dollop another layer of whipped cream, using it all up, and sprinkle the remaining almonds and drizzle remaining melted chocolate on top of each parfait.

Lidia's Favorite Recipes

From one of the most popular cookbook author/chefs at work today: her most accessible—and affordable—cookbook to date, a gathering of the recipes that have become her go-to meals: the best, the most beloved, the most delicious dishes in her repertoire. Lidia Bastianich gives us a fresh look at her favorite dishes, the ones that have made it to the table time and time again: more than 100 of her signature recipes, revised to be more concise and clear, but just as soul-satisfying as ever. From Baked Clams Oreganata, Marinated Winter Squash, and Spaghetti with Quick Garlic Tomato Sauce to Braised Beef Rolls, Shrimp Scampi, and Chocolate Bread Parfait, each recipe includes new information about the affordability, seasonality, and nutritional value of the ingredients. Beautifully illustrated throughout with full-color photographs, Lidia's Favorite Recipes will give both new cooks and longtime fans something delicious to celebrate.

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