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

Scale

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)

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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.