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If you’re a fan of rich, comforting desserts that feel like a warm hug from the inside, you are going to adore this Chocolate Bread Pudding Recipe. It takes humble challah bread and transforms it into a luscious, chocolate-infused delight with a creamy custard, perfect for cozy evenings or anytime you want a decadent treat that’s not too fussy to prepare. Every bite melts beautifully, combining texture and chocolatey goodness in a way that makes this dessert utterly irresistible.
Ingredients You’ll Need
The beauty of this Chocolate Bread Pudding Recipe is in its simplicity — just a handful of pantry staples, each playing a vital role in building flavor and texture that is both indulgent and comforting.
- 1 ¾ cups challah bread, cut into 1/2 inch cubes (about 1.25 oz, no crust): Soft and slightly sweet, challah adds the perfect tender foundation for bread pudding.
- ⅔ cup 1% reduced-fat milk: Adds creaminess without being too heavy, soaking the bread for that custardy texture.
- 2 tbsp monkfruit sweetener (or sugar): Provides gentle sweetness without overpowering the chocolate.
- 1 ½ tbsp unsweetened cocoa powder: Delivers rich, deep chocolate flavor that’s essential to the dish.
- ½ tsp vanilla extract: Offers warmth and depth, enhancing the overall chocolate notes.
- 1 large egg (lightly beaten): Binds everything together and adds a silky custard consistency.
- Cooking spray: Prevents sticking and helps with even baking of the ramekins.
- 1 ounce dark chocolate (coarsely chopped): Melts into pockets of gooey decadence throughout the pudding.
- 2 tbsp whipped topping (optional): Adds a light, creamy contrast when serving, though you can enjoy it on its own perfectly well.
How to Make Chocolate Bread Pudding Recipe
Step 1: Toast the Bread Cubes
Start by preheating your oven to 350°F. Lay the challah bread cubes in a single layer on a baking sheet and toast for about 5 minutes until they’re slightly golden and just a bit crisp. This step gives the bread a subtle crunch and prevents your pudding from becoming too mushy.
Step 2: Lower the Oven Temperature
Once the bread cubes are toasted, remove the tray and reduce your oven temperature to 325°F. This lower temperature is key for baking the custard slowly, ensuring the pudding sets perfectly without drying out.
Step 3: Whisk Together the Custard Mixture
In a medium bowl, combine the milk, monkfruit sweetener, cocoa powder, vanilla extract, and the lightly beaten egg. Whisk everything thoroughly until the mixture is smooth and well blended. This rich custard base will soak into the toasted bread, turning it soft, silky, and bursting with chocolate flavor.
Step 4: Soak and Chill the Bread
Add the toasted bread cubes to the custard mixture and toss gently until all the pieces are generously coated. Cover the bowl and pop it into the refrigerator for at least 30 minutes or up to 4 hours. This soaking time is what allows the bread to absorb all that chocolatey custard, building incredible flavor and a luscious texture.
Step 5: Assemble in Ramekins
Spray two 6-ounce ramekins lightly with cooking spray. Divide half of the soaked bread mixture evenly between them, then sprinkle half of the coarsely chopped dark chocolate on top. Layer the remaining bread mixture over the chocolate, finishing with the rest of the chopped chocolate. This layering creates pockets of melted chocolate dispersed throughout the pudding.
Step 6: Bake in a Water Bath
Place the ramekins inside an 8-inch square baking pan. Pour about 1 inch of hot water into the pan, creating a gentle steam bath that helps bake the pudding evenly and keeps it creamy. Bake in the preheated 325°F oven for roughly 35 minutes — until the pudding is set but still soft in the center.
How to Serve Chocolate Bread Pudding Recipe
Garnishes
A dollop of whipped topping adds a light, airy contrast to the rich pudding, making every bite even more indulgent. You could also sprinkle a dusting of powdered sugar or add fresh berries if you want a pop of color and freshness.
Side Dishes
Serve this dessert alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. A cup of strong coffee or a smooth glass of milk pairs beautifully, balancing the intense chocolate flavor.
Creative Ways to Present
For a charming, rustic twist, bake the pudding in a small cast-iron skillet and serve it family-style right from the pan. Alternatively, spoon the pudding into clear glass cups to showcase the lovely layers of bread and melted chocolate, perfect for a dinner party treat.
Make Ahead and Storage
Storing Leftovers
You can store leftover Chocolate Bread Pudding Recipe in an airtight container in the refrigerator for 3 to 4 days. It tastes even better the next day as the flavors continue to meld together beautifully.
Freezing
If you want to save some for later, this pudding freezes well. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to a month for best quality.
Reheating
When ready to enjoy again, thaw refrigerated or frozen portions overnight in the fridge. Warm gently in a microwave or oven until heated through. Add a fresh dollop of whipped topping to revive its fresh-from-the-oven vibe and you’re good to go!
FAQs
Can I use a different type of bread for this Chocolate Bread Pudding Recipe?
Definitely! While challah is ideal for its sweetness and texture, brioche or a sturdy white bread also work well. Just avoid breads with heavy crusts or very dense textures to keep the pudding tender.
Is the monkfruit sweetener necessary?
You can substitute regular sugar if you prefer or don’t have monkfruit sweetener on hand. The dessert will still be delicious, so use whatever sweetener you love best.
Can I make this recipe vegan?
This recipe relies on egg and milk for its custard, but you can experiment with plant-based milk and an egg substitute like flax eggs, though texture and flavor will vary. Adding vegan chocolate chips will keep it fully plant-based.
How do I know when the pudding is done baking?
The pudding should be set around the edges but still slightly soft in the center when gently shaken. It will firm up more as it cools, so take care not to overbake.
Can I prepare the pudding in advance for a party?
Yes! The soaking step can be done up to 4 hours ahead, and you can even assemble the ramekins and refrigerate before baking. Just add the water bath and bake fresh when you’re ready to serve.
Final Thoughts
This Chocolate Bread Pudding Recipe is pure comfort in every bite, combining the nostalgic qualities of bread pudding with the decadent joy of chocolate. It’s easy enough for a weeknight treat yet special enough to impress guests. Trust me, once you try this recipe, it will become one of those go-to desserts you want to make again and again. So go ahead—gather those ingredients, and dive into that warm, chocolatey goodness!
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Chocolate Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Chocolate Bread Pudding is a rich and comforting dessert made with challah bread cubes soaked in a cocoa-flavored custard, baked to perfection with dark chocolate pieces. It’s a deliciously warm treat perfect for cozy evenings, combining the soft texture of bread pudding with the deep flavor of chocolate, finished with an optional whipped topping for added creaminess.
Ingredients
Bread and Base
- 1 ¾ cups challah bread, cut into ½ inch cubes (no crust, about 1.25 oz)
- ⅔ cup 1% reduced-fat milk
Flavorings and Sweeteners
- 2 tbsp monkfruit sweetener (or sugar)
- 1 ½ tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 1 large egg, lightly beaten
Additional Ingredients
- Cooking spray
- 1 ounce dark chocolate, coarsely chopped
- 2 tbsp whipped topping (optional)
Instructions
- Preheat oven: Set the oven to 350°F to prepare for toasting the bread cubes.
- Toast bread cubes: Arrange the challah bread cubes in a single layer on a baking sheet and bake at 350°F for 5 minutes or until they are lightly toasted. Remove from oven and reduce oven temperature to 325°F.
- Prepare custard mixture: In a medium bowl, whisk together the milk, monkfruit sweetener, cocoa powder, vanilla extract, and the beaten egg until well combined. Add the toasted bread cubes to the mixture and gently toss to coat. Cover and refrigerate the mixture for 30 minutes up to 4 hours to allow the bread to soak.
- Assemble ramekins: Spray two 6-ounce ramekins with cooking spray. Divide half of the bread mixture evenly between the ramekins, then sprinkle half of the chopped dark chocolate over each. Add the remaining bread mixture on top, and then sprinkle on the remaining chocolate pieces.
- Prepare water bath and bake: Place the ramekins into an 8-inch square baking pan. Pour about 1 inch of hot water into the pan to create a water bath, which helps the pudding cook gently and evenly.
- Bake the pudding: Bake at 325°F for 35 minutes or until the pudding is set but still slightly jiggly in the center.
- Serve: Serve the bread pudding warm, topped with 1 tablespoon of whipped topping if desired for added richness.
Notes
- Chilling the bread mixture allows flavors to meld and the bread to absorb the custard fully, resulting in a creamier texture.
- The water bath helps prevent the pudding from cracking and keeps it moist during baking.
- Using monkfruit sweetener reduces sugar content while maintaining sweetness; regular sugar can be substituted.
- For a stronger chocolate flavor, use bittersweet or semi-sweet chocolate instead of dark chocolate.
- Whipped topping is optional but enhances the dessert with a light, creamy contrast.
- Ensure bread cubes are cut uniformly to promote even soaking and baking.
