Chocolate Bread Pudding

Becky at The Bake Dept
by Becky at The Bake Dept
6 servings
30 min

What is not to love about a rich chocolate pudding with the added bonus of textural bread?!

Have you ever been haunted by a dessert you've had? I have. This is it. And no joke, I kid you not, this dessert has haunted me for decades. Haunted. Decades. Decades! Right?! And it’s been kind of a life’s quest to recreate what I remember as a kid. Ok, not kind of, it has been.

Over the years I’ve tried many a recipe, many, each lacking that un-grasp-able something that matched my memory. Come on by The Bake Dept for my growing list of pudding related recipes!

This recipe is super versatile too: Make it with fresh bread, day old bread, stale bread. Any type of bread. French, Italian, Challah, white, maybe even wheat. Crusty bread or not crusty bread. Keep the crust, cut off the crust.

In the end, you're going to be eating the most delicious chocolate bread pudding of your life!


Be sure to stop by The Bake Dept or more on this recipe as well as a slew of other fantastic ones!

Chocolate Bread Pudding
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
  • 6 ounces chocolate melted
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups milk
  • 1 egg lightly beaten
  • 2 1/2 cups bread cubes
Instructions
Butter six to eight ramekins (enough ramekins to hold the very approximately 32 ounces of finished mix) and set them on a rimmed cookie sheet.
Begin preheating the oven to 400° F or 204° C.
Melt the chocolate in a large microwave-safe bowl, 30 seconds at a time stirring thoroughly until melted and smooth.
Add the sugar, salt, and cinnamon, stirring or whisking to combine. The mixture will be thick and grainy.
Add the milk and whisk to dissolve the sugar then add the egg. Continue to whisk until everything is thoroughly combined.
Add the bread, stir and dunk it so all the bread is dampened by the liquid and let it sit to soak for a few minutes. Whisk again to break up the bread cubes.
Divide the bread pudding mix between the ramekins and place the cookie sheet in the oven for 12-15 minutes, depending on the size of ramekin that was used.
The edges will look softly cake-like when ready and the centers will look slightly under done. Remove from the oven and let cool.
To store, cover with plastic wrap and keep chilled in the refrigerator. They can be reheated in the microwave.
Becky at The Bake Dept
Want more details about this and other recipes? Check out more here!
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