Chocolate Bread Pudding
Indulge in the luscious decadence of Chocolate Bread Pudding, a rich and comforting dessert that transforms day-old brioche or challah into a velvety, chocolatey masterpiece. This simple yet show-stopping recipe combines a creamy custard made with whole milk, heavy cream, and melted semisweet chocolate, infused with cocoa and vanilla for layers of deep flavor. Once baked to perfection, the bread becomes irresistibly soft on the inside with a lightly crisped top, making it the perfect treat for chocolate lovers. Ready in just an hour, this easy dessert is ideal for entertaining or cozy nights at home. Garnish with powdered sugar, a drizzle of cream, or a scoop of vanilla ice cream for an elegant finish that’s sure to impress. Perfect for anyone searching for a classic yet indulgent chocolate bread pudding recipe!
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Recipe Information
Ingredients
- 8 cups Day-old brioche or challah bread
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cups Granulated sugar
- 0.25 cups Unsweetened cocoa powder
- 1 cup Semisweet chocolate chips
- 3 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.25 teaspoons Salt
- 1 tablespoon Butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter and set aside.
Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, unsweetened cocoa powder, and salt. Cook while whisking frequently until the mixture is warm and the cocoa powder is dissolved. Do not let it boil.
Remove the saucepan from the heat and stir in the semisweet chocolate chips, whisking until completely melted and smooth.
In a large mixing bowl, whisk together the eggs and vanilla extract. Slowly pour the warm chocolate mixture into the eggs while whisking constantly to temper them. This prevents the eggs from scrambling.
Pour the chocolate custard evenly over the bread cubes in the baking dish, pressing down gently with a spatula to ensure all the bread is soaked.
Let the mixture sit for about 10 minutes to allow the bread to absorb the custard fully.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the pudding is set, and the top is slightly puffed and crispy.
Remove the pudding from the oven and let it cool for at least 10 minutes before serving.
Serve warm with a drizzle of cream, a dusting of powdered sugar, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 55.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
