Chocolate Bread Pudding

This chocolate bread pudding transforms yesterday's forgotten bread into tonight's most requested dessert. Rich cocoa mingles with warm cinnamon and melted chocolate chips to create a dessert that's both rustic and elegant. I've been making this comfort food classic for my family since my grandmother shared her handwritten notes with me, and it never fails to turn ordinary evenings into something special.

My kids still talk about the first time I made this on a rainy Sunday afternoon when we had nothing planned. The house filled with the most amazing aroma, and suddenly we had this cozy family moment gathered around the kitchen table. Now they specifically ask me to let bread go stale just so I'll make this dessert.

Ingredients

• 2 1/2 cups cut up stale bread: provides the perfect texture that absorbs custard without falling apart
• 2 eggs: create the rich custard base that holds everything together beautifully
• 2 cups milk: adds creamy richness and helps create that silky smooth texture
• 1/4 cup sugar: sweetens just enough to balance the chocolate without being cloying
• 1 teaspoon vanilla extract: brings warmth and depth to complement the chocolate flavors
• 2 tablespoons cocoa powder: gives deep chocolate flavor throughout every bite
• 1 teaspoon cinnamon: adds warming spice that makes the chocolate even more complex
• 3/4 cup chocolate chips: create pockets of melted chocolate throughout the pudding
• Pinch of salt: enhances all the other flavors and makes the chocolate taste richer

Step-by-Step Instructions

Prepare Your Baking Setup:

Preheat your oven to 350 degrees F and generously butter a round deep dish pie plate. The butter prevents sticking and adds extra richness. Cut your stale bread into irregular chunks about 1 inch in size and arrange them in the buttered dish. The uneven pieces actually work better because they create interesting textures and pockets for the custard.

Create the Chocolate Custard:

In a medium bowl, whisk the eggs until they're well beaten and slightly frothy. Gradually add the milk while whisking to prevent the eggs from scrambling. Add sugar, a generous pinch of salt, vanilla extract, cocoa powder, and cinnamon, whisking until the mixture is completely smooth with no lumps of cocoa remaining. The mixture should be a beautiful chocolate brown color.

Combine and Rest:

Stir the chocolate chips into your custard mixture, then pour the entire mixture over the bread pieces in your prepared dish. Use a spoon to gently press the bread down and mix everything together, ensuring every piece of bread gets coated with the chocolate custard. Let this sit for exactly 15 minutes so the bread can absorb the liquid and soften properly.

Bake to Perfection:

Place the dish in your preheated oven and bake for 30 to 40 minutes until the top feels firm when lightly touched but still has a slight give in the center. The surface should look set and maybe slightly golden, but not dry or cracked. A knife inserted in the center should come out with just a few moist crumbs clinging to it.

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The magic ingredient here is really time and patience during that 15 minute resting period. I used to rush this step when I first started making bread pudding, but I learned that giving the bread time to properly absorb the custard creates that perfect creamy yet substantial texture that makes this dessert so special. My grandmother always said good things come to those who wait, and she was absolutely right about this dessert.

Perfect Storage Solutions

This bread pudding stores wonderfully in the refrigerator for up to 4 days when covered with plastic wrap or stored in an airtight container. For longer storage, individual portions can be frozen for up to 3 months. When reheating, use the microwave for 30 to 45 seconds per portion, or warm the entire dish in a 300 degree oven for about 15 minutes until heated through.

Smart Ingredient Swaps

You can easily customize this dessert based on what you have available. Use any type of stale bread including challah, brioche, or even leftover croissants for extra richness. Substitute almond or oat milk for dairy milk, though the texture will be slightly less creamy. Dark chocolate chips can replace regular ones for a more intense flavor, or try white chocolate chips for something different. A splash of coffee or espresso enhances the chocolate flavor beautifully.

Serving Ideas That Shine

This bread pudding is delicious on its own, but a scoop of vanilla ice cream alongside a warm portion creates the perfect temperature and texture contrast. A drizzle of caramel sauce or chocolate sauce takes it to restaurant level elegance. For special occasions, dust the top with powdered sugar or serve with fresh berries for a pop of color and acidity that balances the rich chocolate.

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The Sweet History Behind This Dessert

Bread pudding has been a beloved way to use leftover bread for centuries, originally created by frugal home cooks who refused to waste food. The addition of chocolate transforms this humble dish into something luxurious while maintaining its comforting, homestyle roots. This particular combination of cocoa powder and chocolate chips gives you the best of both worlds with deep chocolate flavor throughout and surprise bursts of melted chocolate in every bite.

Frequently Asked Questions About Recipes

→ What type of bread works best for this pudding?

Day-old or slightly stale bread works perfectly as it absorbs the custard mixture without falling apart. Brioche, challah, or French bread create the richest texture, but regular sandwich bread also works well.

→ Can I make this bread pudding ahead of time?

Yes, you can assemble the pudding and refrigerate it overnight before baking. This actually improves the texture as the bread has more time to absorb the custard mixture. Add 5-10 minutes to the baking time if starting from cold.

→ How do I know when the bread pudding is done?

The pudding is ready when it feels firm to the touch but still has a slight jiggle in the center. A knife inserted in the middle should come out with just a few moist crumbs, not wet custard.

→ What can I substitute for cocoa powder?

You can use melted chocolate instead of cocoa powder, but reduce the milk slightly. Use about 2 ounces of melted dark chocolate and decrease milk by 2-3 tablespoons to maintain the proper consistency.

→ Can I add other flavors to this pudding?

Absolutely! Try adding a tablespoon of espresso powder for mocha flavor, orange zest for chocolate-orange, or a splash of rum extract. Chopped nuts or dried fruits also make excellent additions.

→ How should I store leftover bread pudding?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or warm the whole dish in a 300°F oven for 10-15 minutes.