Chocolatey Bread Pudding
Rich, decadent, and irresistibly chocolatey, this Chocolatey Bread Pudding is the ultimate comfort dessert that’s both easy to make and luxuriously indulgent. Made with day-old bread—like brioche or challah—for a perfectly custardy texture, this recipe is infused with velvety semi-sweet chocolate chips and a luscious cocoa-infused custard. The creamy combination of whole milk and heavy cream ensures every bite is melt-in-your-mouth delicious, while the subtly sweet vanilla and cocoa elevate the flavor to gourmet heights. Ready in just over an hour, this dessert is perfect for cozy family dinners or special occasions. Serve it warm with a dollop of whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla ice cream for a show-stopping finale no one will forget. Tags: chocolate bread pudding, decadent desserts, easy comfort food recipes.
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Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (such as brioche, challah, or French bread)
- 1 cup semi-sweet chocolate chips
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 0.25 teaspoon salt
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter and set aside.
Place the cubed bread in a large mixing bowl. Sprinkle the chocolate chips evenly over the bread pieces.
In a medium saucepan, combine the milk, heavy cream, granulated sugar, and cocoa powder. Heat over medium heat, whisking constantly, until the mixture is warm and the sugar is dissolved. Remove from heat and let cool slightly.
In a separate bowl, whisk together the eggs, vanilla extract, and salt. Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.
Pour the custard mixture over the bread and chocolate chips in the large mixing bowl. Gently toss the bread to ensure every piece is soaked in the custard. Let it sit for 10 minutes to allow the bread to fully absorb the liquid.
Transfer the bread mixture into the prepared baking dish, spreading it out evenly. Press down lightly with the back of a spoon to compact it slightly.
Bake in the preheated oven for 40–45 minutes, or until the top is set and slightly puffed, but still soft and moist in the center.
Remove from the oven and let the bread pudding cool for 5–10 minutes before serving.
Serve warm on its own, or pair with whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 39.7 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 234 mg | 5% | |
*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.
