If you’re hunting for a dessert that strikes the perfect balance of comforting nostalgia and deep chocolatey indulgence, look no further than Chocolate Bread Pudding. This baked treat transforms simple kitchen staples into something truly unforgettable: custardy bread soaked in creamy chocolate, topped with melty chocolate chips, all crisped in the oven. Whether you’re serving a crowd or sneaking a forkful straight from the pan, it’s a recipe that will keep everyone coming back for more.
Ingredients You’ll Need
You’ll be amazed at how just a handful of everyday ingredients work together to create the magic that is Chocolate Bread Pudding. Each one plays a crucial role in building texture layers and boosting that rich, chocolatey flavor you crave.
- Brioche or challah bread (6 cups, day-old, cut into cubes): The sturdy, slightly sweet bread is perfect for absorbing the chocolate custard without falling apart.
- Whole milk (2 cups): Adds richness and helps make the custard luxuriously creamy.
- Heavy cream (1 cup): For extra decadence and a silky texture you can taste in every bite.
- Granulated sugar (1/2 cup): Sweetens the pudding without overpowering the chocolate.
- Brown sugar (1/4 cup): Lends a caramel-like depth and a slightly chewy finish.
- Semisweet chocolate, chopped (4 ounces): Melts into the custard for that bold chocolate base.
- Large eggs (4): Bind the custard, ensuring every piece holds together beautifully.
- Vanilla extract (2 teaspoons): Brightens and enhances the overall flavor profile.
- Salt (1/4 teaspoon): Just enough to balance out the sweetness and amplify the chocolate.
- Semisweet chocolate chips (1/2 cup, optional): Sprinkle on top for gooey pools of melted chocolate in every bite.
How to Make Chocolate Bread Pudding
Step 1: Prep Your Pan and Bread
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Next, spread the cubed brioche or challah bread evenly in the dish, covering the bottom in a thick, inviting layer. The cubed bread should look pillowy and ready to soak up all the delicious chocolate custard you’re about to make.
Step 2: Make the Chocolate Custard
Set a medium saucepan over medium heat, then combine the milk, heavy cream, both sugars, and the chopped semisweet chocolate. Stir constantly as the mixture warms, watching the chocolate gently melt and swirl into a velvety, smooth custard base. Once silky and well combined, take the pan off the heat and let it cool just a bit—this step keeps your eggs from scrambling in the next stage!
Step 3: Whisk the Eggs and Vanilla
While your chocolate mixture is cooling, grab a large mixing bowl. Whisk together the eggs, vanilla extract, and salt until they’re smooth and well blended. This will help ensure you achieve an even, luscious texture in your finished bread pudding.
Step 4: Combine Chocolate Mixture with Eggs
Slowly pour the warm (not hot) chocolate mixture into the bowl with the eggs, whisking constantly. This gentle approach prevents the eggs from curdling, creating a silky custard that will soak deep into your bread cubes. Take your time with this step—the smoother the custard, the better the bread pudding!
Step 5: Assemble and Soak
Pour the chocolate custard evenly over the bread cubes in your pan, pressing down lightly with the back of a spoon or your hands to help every piece of bread absorb the rich liquid. Sprinkle the chocolate chips over the top if you want maximum chocolate impact. Let the mixture sit for 10-15 minutes—this soak allows the bread to become blissfully custardy.
Step 6: Bake to Perfection
Slide the baking dish into your preheated oven and bake for 40-45 minutes. The Chocolate Bread Pudding is ready when it’s set in the center and the top is puffed and lightly crisp. Allow it to cool for just a few minutes before serving so that every bite is perfectly tender yet sliceable.
How to Serve Chocolate Bread Pudding
Garnishes
Top your Chocolate Bread Pudding with a flourish—think a generous drizzle of warm chocolate sauce, a cloud of freshly whipped cream, or even a scoop of velvety vanilla ice cream. For special occasions, a sprinkle of powdered sugar or shavings of dark chocolate add instant elegance.
Side Dishes
This pudding is truly a showstopper on its own, but if you’d like to round out your dessert course, consider pairing it with fresh seasonal berries. A few raspberries or sliced strawberries make for a tart, juicy foil to the melt-in-your-mouth richness of the pudding.
Creative Ways to Present
Don’t be afraid to get a little playful when serving! For a dinner party, portion the Chocolate Bread Pudding in individual ramekins before baking for a stunning, personal touch. You can also cube leftover pudding, skewer with fresh fruit, and drizzle with extra chocolate sauce for a party-friendly dessert.
Make Ahead and Storage
Storing Leftovers
If you can manage to have leftovers, keep them covered in the fridge for up to three days. The pudding holds up beautifully, maintaining both its custardy center and crisp edges. A quick reheat brings it right back to its original glory.
Freezing
To freeze, allow the Chocolate Bread Pudding to cool completely, then wrap tightly in plastic wrap and foil, or transfer to an airtight container. It can be frozen for up to one month. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
To reheat, simply place a portion in the microwave for about 30 seconds, or cover the entire dish with foil and warm in a 300°F oven until heated through. Add a splash of milk or cream to revive its plush texture if needed.
FAQs
Can I use a different type Dessert
Absolutely! While brioche and challah are classics because of their soft yet sturdy crumb, you can use French bread, croissants, or any leftover enriched loaf for equally delicious results. Just make sure your bread is a day old or slightly dried out for optimal custard absorption.
Is it possible to make this recipe dairy-free?
Yes! Swap the milk and cream for your favorite non-dairy alternatives, such as full-fat coconut milk or almond milk, and use dairy-free chocolate. The texture may change a little, but the essence of Chocolate Bread Pudding will still shine.
Can I assemble the pudding ahead of time?
Definitely. You can assemble the entire pudding up to the soaking step, cover, and refrigerate overnight. Bake it fresh the next day for an easy, stress-free dessert that tastes freshly made.
Why is my bread pudding soggy or dry?
If your pudding is soggy, you may have used too dense or too much bread, or not baked it long enough. If it’s too dry, check that there’s enough custard to soak the bread fully or reduce the baking time a touch. Following the ingredient ratios in this recipe ensures a creamy, perfect consistency.
Can I add nuts or other flavors?
Of course! Fold in toasted nuts, dried fruit, or even a punch of orange zest to customize your Chocolate Bread Pudding. The base recipe is wonderfully flexible, so have fun making it your own.
Final Thoughts
There’s a reason this Chocolate Bread Pudding finds its way to my table again and again—it’s reliable, irresistible, and always feels like a special treat. If you’ve never tried it before, you’re in for a delicious surprise. Whip up a batch soon and discover just how magical chocolate, bread, and cream can be together!
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Chocolate Bread Pudding Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Chocolate Bread Pudding. A decadent dessert made with brioche or challah bread, chocolate, and a creamy custard, this recipe is a sure crowd-pleaser.
Ingredients
Bread Pudding:
- 6 cups day-old brioche or challah bread (cut into 1-inch cubes)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 4 ounces semisweet chocolate (chopped)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Bread: Spread the bread cubes evenly in the prepared dish.
- Make Chocolate Mixture: In a saucepan, combine milk, cream, sugars, and chopped chocolate. Stir until smooth.
- Combine Ingredients: In a bowl, whisk eggs, vanilla, and salt. Slowly pour chocolate mixture into eggs, whisking constantly.
- Assemble Pudding: Pour custard over bread cubes, pressing down gently. Add chocolate chips if desired. Let stand.
- Bake: Bake for 40-45 minutes until set. Cool slightly before serving.
Notes
- Serve with warm chocolate sauce, whipped cream, or ice cream.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg
