Chocolate Rum Bread Pudding
Indulge in the ultimate comfort dessert with this decadent Chocolate Rum Bread Pudding, a rich and flavorful twist on a classic favorite. Crafted with cubed stale bread—such as French or brioche—soaked in a luscious custard made from semisweet chocolate, cocoa powder, whole milk, and heavy cream, this dessert melts in your mouth with every bite. A splash of dark rum and a hint of vanilla add depth and warmth, making it perfect for cozy evenings or special occasions. Baked to perfection with a crisp top and a soft, gooey interior, this bread pudding is a crowd-pleaser whether served warm or at room temperature. For an added touch of elegance, dust with powdered sugar or pair it with a dollop of whipped cream or a scoop of vanilla ice cream. Easy to prepare and irresistibly decadent, this chocolate-infused dessert will quickly become your go-to for satisfying sweet cravings.
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Recipe Information
Ingredients
- 8 cups (cubed) stale bread (French or brioche)
- 1.5 cups semisweet chocolate chips
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum
- 1 tablespoon unsalted butter (for greasing)
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, and unsweetened cocoa powder. Whisk continuously until the mixture is smooth and heated through, but do not let it boil.
Remove the saucepan from the heat and stir in the semisweet chocolate chips. Continue stirring until the chocolate is fully melted and the mixture is smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, vanilla extract, and dark rum. Slowly pour the warm chocolate mixture into the eggs, whisking constantly to combine and avoid cooking the eggs.
Add the cubed bread to the mixing bowl, ensuring each piece is evenly coated with the chocolate custard. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid.
Pour the bread and custard mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45 minutes, or until the top is set and slightly crispy but the inside is still soft.
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Serve warm or at room temperature, optionally with whipped cream or a scoop of vanilla ice cream for a complete dessert.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 42.4 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 348 mg | 7% | |
*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.
