Chocolate Bread Pudding with Pecan Streusel Topping
Indulge in the decadence of Chocolate Bread Pudding with Pecan Streusel Topping, a dessert that combines rich chocolatey custard and a buttery, nutty crumble for the ultimate comfort treat. Featuring cubes of day-old brioche or challah soaked in a luscious mixture of melted semisweet chocolate, cream, and vanilla, this dish bakes to perfection with a golden, cinnamon-scented pecan streusel adding irresistible crunch. Ideal for cozy evenings or an elegant dinner-party finale, this bread pudding pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Ready in just over an hour, this recipe is both luxurious and approachable, perfect for satisfying your sweet tooth in style.
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Recipe Information
Ingredients
- 8 cups Day-old brioche or challah bread
- 1.5 cups Semisweet chocolate chips
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter
- 0.5 cup All-purpose flour
- 0.5 cup Brown sugar
- 0.75 cup Pecans, chopped
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is just warm (do not boil).
Remove the saucepan from heat and stir in 1 cup of the semisweet chocolate chips until melted and smooth. Let the mixture cool slightly.
In a separate bowl, whisk together the eggs and vanilla extract. Slowly pour the cooled chocolate mixture into the eggs, whisking constantly to avoid cooking the eggs.
Pour the chocolate mixture over the bread cubes. Gently toss to coat the bread evenly, making sure all pieces absorb the custard mixture. Let it sit for 10 minutes.
Transfer the soaked bread mixture to the prepared baking dish, spreading it into an even layer.
To make the pecan streusel topping, combine the flour, brown sugar, ground cinnamon, and salt in a bowl. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the chopped pecans and the remaining 0.5 cup of chocolate chips.
Sprinkle the streusel topping evenly over the bread pudding mixture in the baking dish.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the topping is golden brown.
Remove from the oven and allow to cool for at least 10 minutes before serving. Serve warm with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 38.1 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 74.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 214 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| 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.
