Bread and Chocolate Pudding
A rich and comforting bread and chocolate pudding made with soft, custardy bread and melted chocolate. This easy dessert transforms stale bread into a decadent treat, perfect for any occasion.
Ingredients
- Bread Selection: Brioche challah, French bread, or croissants
- Chocolate: Dark milk, or white chocolate, chopped
Custard Base:
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
Optional Add-ins:
- ½ tsp cinnamon
- 1 tsp espresso powder
- 1 tbsp orange zest
- ½ cup chopped nuts walnuts, pecans, almonds
Instructions
- Prepare the Bread: Cut the bread into 1-inch cubes and toast at 350°F (175°C) for 10 minutes.
- Melt the Chocolate: In a microwave or double boiler, melt the chocolate until smooth.
- Mix the Custard: In a large bowl, whisk together milk, heavy cream, eggs, sugar, and vanilla extract.
- Combine Ingredients: Place the toasted bread in a greased baking dish, pour the melted chocolate over it, then add the custard mixture. Let it soak for 15-30 minutes.
- Bake: Preheat the oven to 350°F (175°C) and bake for 45-50 minutes until the top is golden brown and the center is just set.
- Serve: Let the pudding cool slightly before serving. Enjoy with ice cream, whipped cream, or caramel sauce.
Notes
- For a richer pudding, use half-and-half instead of milk.
- If you like a firmer texture, let the bread soak longer before baking.
- Dark chocolate adds a deep, rich flavor, while milk chocolate creates a sweeter pudding.
- You can store leftovers in the fridge for up to 4 days or freeze for 2 months.