Chocolate Mixed Nut Bread Pudding
Indulge in the rich decadence of Chocolate Mixed Nut Bread Pudding, an irresistible dessert that transforms humble day-old bread into a luscious masterpiece. This recipe combines velvety semisweet chocolate with a creamy custard infused with vanilla and cocoa, creating a moist and decadent base. A generous mix of pecans, almonds, and walnuts adds crunch and earthy flavor, while a dusting of powdered sugar finishes each slice with a touch of elegance. Perfect for cozy gatherings or holiday feasts, this bread pudding bakes to golden perfection, with a slightly crispy top and a wonderfully soft interior. Serve warm with whipped cream or a scoop of ice cream for a truly comforting treat. With its harmonious blend of flavors and textures, this Chocolate Mixed Nut Bread Pudding is destined to become your go-to dessert for special occasions.
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Recipe Information
Ingredients
- 8 cups Day-old bread (French bread or brioche)
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Semisweet chocolate chips
- 3 tablespoons Butter, unsalted
- 0.75 cup Granulated sugar
- 3 Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Mixed nuts (pecans, almonds, walnuts)
- 2 tablespoons Cocoa powder
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the day-old bread into 1-inch cubes and set aside in a large mixing bowl.
In a medium saucepan over medium heat, combine the milk, heavy cream, and butter. Stir occasionally until the butter is melted and the mixture is hot, but not boiling.
Remove the saucepan from heat and whisk in the cocoa powder and chocolate chips until smooth and fully melted. Let the mixture cool slightly.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. This will create your custard base.
Pour the custard mixture over the bread cubes in the mixing bowl. Add the mixed nuts and gently toss to ensure the bread is evenly coated.
Let the mixture sit for 10 minutes, allowing the bread to absorb the custard fully.
Transfer the soaked bread and custard mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is set and slightly crispy and a knife inserted into the center comes out clean.
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Dust the top with powdered sugar and serve warm, optionally with a dollop of whipped cream or a scoop of ice cream.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 46.0 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 348 mg | 27% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 530 mg | 11% | |
*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.
