Pudin De Pan Chocolate
Indulge in the rich decadence of *Pudin De Pan Chocolate*, a delightful twist on traditional bread pudding that transforms day-old bread into a chocolate lover’s dream. This dessert pairs the natural creaminess of whole milk and heavy cream with the bold flavors of unsweetened cocoa, semi-sweet chocolate chips, and a hint of cinnamon, creating a luscious custard that drenches every bite. As it bakes, the bread cubes absorb the chocolate mixture, forming a soft, velvety center topped with a crisp, caramelized surface. Perfect as a comforting treat, this pudding is finished with a sprinkle of powdered sugar and served with fresh berries or whipped cream for an elegant touch. Quick to prepare in just 15 minutes, this recipe is an irresistible addition to your dessert repertoire, ideal for gatherings or a cozy night in.
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Recipe Information
Ingredients
- 8 cups Day-old bread (French or brioche)
- 3 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Cocoa powder (unsweetened)
- 0.5 cup Semi-sweet chocolate chips
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 4 large Eggs
- 1 tablespoon Butter (for greasing the dish)
- 2 tablespoons Powdered sugar (optional, for serving)
- 1 cup Fresh berries or whipped cream (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter.
Cut the day-old bread into 1-inch cubes and place them into the prepared baking dish, spreading them out evenly.
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cocoa powder, and ground cinnamon. Heat the mixture over medium-low heat, whisking frequently, until the sugar dissolves and the cocoa powder is fully incorporated. Do not let it boil.
Remove the saucepan from heat and stir in the chocolate chips and vanilla extract until the chocolate is completely melted and the mixture is smooth. Let the mixture cool slightly.
In a large bowl, whisk the eggs until frothy. Slowly add the slightly cooled chocolate mixture to the eggs, whisking constantly to avoid cooking the eggs.
Pour the chocolate custard evenly over the bread cubes, pressing the bread gently to ensure it soaks up the liquid. Let the mixture sit for 10 minutes to ensure the bread is fully saturated.
Bake the pudding in the preheated oven for 40-45 minutes, or until the top is set and slightly crispy while the center remains soft but not liquid.
Remove the pudding from the oven and let it cool for 10 minutes before serving.
Dust the top with powdered sugar and serve warm with fresh berries or whipped cream if desired.
Nutrition Facts
Calories |
8678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.9 g | 359% | |
| Saturated Fat | 151.4 g | 757% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1674 mg | 558% | |
| Sodium | 10182 mg | 443% | |
| Total Carbohydrate | 1394.8 g | 507% | |
| Dietary Fiber | 75.0 g | 268% | |
| Total Sugars | 424.6 g | ||
| Protein | 258.7 g | 517% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1906 mg | 147% | |
| Iron | 60.6 mg | 337% | |
| Potassium | 4577 mg | 97% | |
*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.
