Rich cocoa and melty chocolate chips elevate this chocolate bread pudding to a decadent favorite you’ll always want at the heart of your Sunday brunch table. It’s delicious with a scoop of vanilla bean ice cream, a drizzle of salted caramel sauce, a handful of fresh tart raspberries, a dollop of whipped cream; in fact most things.
Jump to RecipeChocolate Bread Pudding Recipe Ingredients
- 2 1/2 cups stale bread, cut into bite-sized cubes (Brioche or Challah works best)
- 2 large eggs
- 2 cups whole milk
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup semi-sweet chocolate chips
- A dash of salt
How To Make Chocolate Bread Pudding Recipe
- Prepare the dish and bread: Preheat your oven to 350°F (175°C). Generously butter a round, deep-dish pie plate or an 8×8 inch baking dish. Place the stale bread cubes into the dish, ensuring they are evenly distributed. Using stale bread is the secret to a pudding that holds its shape rather than turning into mush.
- Whisk the chocolate custard: In a medium mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cocoa powder, cinnamon, and a dash of salt. Be sure to whisk thoroughly until the cocoa powder is fully incorporated and there are no large lumps. The salt is essential here as it sharpens the flavor of the chocolate.
- Incorporate the chips and soak: Stir the chocolate chips into the liquid mixture. Pour the custard evenly over the bread cubes in the prepared dish. Use a spoon to gently press the bread down or stir slightly to ensure every piece is coated. Let the dish sit at room temperature for 15 minutes; this allows the bread to act like a sponge and absorb the chocolatey custard to the core.
- Bake to perfection: Slide the dish into the center of the preheated oven. Bake for 30 to 40 minutes. You are looking for the pudding to be firm and set to the touch, with a slight wobble in the center, but not dry. The top should have a slightly crisp texture while the inside remains moist and custardy.
- Serve warm: Remove from the oven and allow it to cool for about 5 minutes. This brief rest allows the custard to set further, making it easier to scoop. Serve while the chocolate chips are still molten and gooey.
Recipe Tips
- Bread Selection: While any bread works, “enriched” breads like Brioche, Challah, or even leftover croissants provide a much richer, buttery result than standard white sandwich bread.
- Sift the Cocoa: Cocoa powder tends to clump. For a perfectly smooth custard, sift the cocoa powder into the bowl before whisking it with the eggs and milk.
- The “Stale” Factor: If your bread is fresh, you can “cheat” by dicing it and placing it in a low oven (300°F) for 10 minutes to dry it out before starting the recipe.
- Spice it Up: For a Mexican chocolate twist, add a tiny pinch of cayenne pepper or replace the cinnamon with extra vanilla bean paste.
What To Serve With Chocolate Bread Pudding Recipe?
This Chocolate Bread Pudding Recipe is a rich, indulgent treat that needs a creamy or acidic pairing! A Scoop of Vanilla Bean Ice Cream is the quintessential choice as it melts into the warm bread. For a more sophisticated finish, a Drizzle of Crème Anglaise (Custard) adds a lovely silky texture that pairs perfectly with the cocoa! A side of Fresh Sliced Strawberries or a Hot Espresso pairs wonderfully with the deep cinnamon and chocolate notes.
How To Store Chocolate Bread Pudding Recipe
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: This pudding is best served warm. Reheat individual portions in the microwave for 30–45 seconds, or in a 350°F oven for 10 minutes to crisp up the top again.
- Freezing: You can freeze the baked pudding for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Chocolate Bread Pudding Recipe Nutrition Facts
- Calories: 340 kcal (per serving)
- Total Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 75 mg
- Sodium: 210 mg
- Total Carbohydrates: 46 g
- Sugar: 28 g
- Protein: 9 g
- Fiber: 2 g
Nutrition information is estimated and may vary based on bread type used.
FAQs
Absolutely. Dark chocolate chips (60% cacao or higher) will result in a less sweet, more intense chocolate flavor which many adults prefer.
This usually happens if the pudding hasn’t baked long enough or if the bread didn’t have enough time to soak. Ensure you don’t skip the 15-minute resting period before baking
Yes, you can substitute the whole milk with oat milk or almond milk and use dairy-free chocolate chips. The texture will be slightly less creamy but still delicious.
Chocolate Bread Pudding Recipe
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes340
kcalA comforting, gooey, and rich chocolate dessert featuring cinnamon-spiced custard and melty chocolate chips.
Ingredients
2 1/2 cups stale bread cubes
2 cups milk & 2 large eggs
3/4 cup chocolate chips
1/4 cup sugar & 2 tbsp cocoa
1 tsp vanilla & 1 tsp cinnamon
Dash of salt
Directions
- Preheat oven to 350°F and butter a deep pie dish.
- Whisk eggs, milk, sugar, salt, vanilla, cocoa, and cinnamon until smooth.
- Add bread to the dish and pour the chocolate custard over it.
- Stir in chocolate chips and let soak for 15 minutes.
- Bake for 30-40 minutes until firm but moist.
- Serve warm with cream or ice cream.
Notes
- Use high-quality cocoa for the best flavor.
- Don’t overbake; the center should remain slightly soft.
- Don’t overbake; the center should remain slightly soft.
