Print

Delicious Chocolate Bread Pudding Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

This delicious Chocolate Bread Pudding is a comforting dessert made with brioche or stale bread soaked in a rich chocolate custard, baked to perfection, and topped with dark chocolate chunks and whipped topping. Easy to prepare and perfect for a cozy night treat.

Ingredients

Scale

Bread and Custard

  • 4 cups Brioche or Stale Bread (cut into cubes)
  • 2 cups 1% Reduced-Fat Milk (or almond/oat milk)
  • 1/2 cup Monkfruit Sweetener or Sugar (adjust to taste)
  • 1/4 cup Unsweetened Cocoa Powder (use high-quality for best taste)
  • 1 teaspoon Vanilla Extract (or almond extract for variation)
  • 1 large Egg (beaten lightly)

Chocolate and Topping

  • 1 cup Dark Chocolate (coarsely chopped)
  • 1 cup Whipped Topping (dairy-free options available)

Instructions

  1. Preheat and Toast Bread: Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them in the oven for about 5 minutes until slightly crisp.
  2. Prepare Custard Mixture: Lower the oven temperature to 325°F (163°C). In a mixing bowl, whisk together the milk, monkfruit sweetener or sugar, unsweetened cocoa powder, vanilla extract, and beaten egg until smooth.
  3. Soak Bread: Gently fold the toasted bread cubes into the custard mixture until they are well coated. Cover and chill this mixture for at least 30 minutes to allow the bread to absorb the custard.
  4. Prepare Ramekins: Grease two 6-ounce ramekins to prevent sticking. Divide half of the soaked bread pudding mixture evenly between the ramekins, then sprinkle half of the chopped dark chocolate over the layers.
  5. Layer Remaining Mixture and Chocolate: Pour the remaining bread pudding mixture into the ramekins and top with the remaining dark chocolate chunks.
  6. Set Up Water Bath: Place the ramekins inside a baking pan. Carefully pour hot water into the pan around the ramekins to create a water bath, which helps the pudding cook evenly and remain moist.
  7. Bake the Pudding: Bake in the oven at 325°F (163°C) for approximately 35 minutes or until the custard is set and a knife inserted near the center comes out clean.
  8. Cool and Serve: Remove the ramekins from the water bath and let them cool for a few minutes. Serve warm with whipped topping as desired for a creamy, indulgent dessert.

Notes

  • You can substitute almond or oat milk for dairy milk for a dairy-free version.
  • Using stale bread helps the pudding absorb the custard better without becoming too mushy.
  • Adjust sweetness by using more or less monkfruit sweetener or sugar according to taste.
  • For a nutty flavor, try using almond extract instead of vanilla extract.
  • Ensure the water bath does not overflow the ramekins to prevent soggy edges.
  • You can prepare the pudding mixture ahead of time and refrigerate before baking.

Keywords: Chocolate Bread Pudding, Chocolate Dessert, Bread Pudding Recipe, Easy Chocolate Dessert, Low Fat Dessert

Find it online: https://foodbylina.com/delicious-chocolate-bread-pudding-recipe/