I first made Easy Chocolate Bread Pudding on a rainy Sunday afternoon when I had leftover rolls sitting on the counter, and the smell alone had my kids circling the kitchen like little sharks. It comes together in about 15 minutes of prep with ingredients you probably already have, and the result tastes like something you'd order at a cozy bistro.
If you're craving something warm and Easy Chocolate Bread Pudding , try pairing this with my Easy Tres Leches Cake Recipe for an over-the-top dessert spread, or serve it alongside Easy Creamy French Strawberry Tart Recipe for the ultimate contrast. For another comforting baked treat, my Easy Tiramisu Brownies recipe uses a similar custard base with fall flavors.
Why You'll Love This Easy Chocolate Bread Pudding
This chocolate bread pudding with Easy Chocolate Bread Pudding sauce feels fancy but couldn't be simpler. You don't need any special skills or equipment, just a baking dish and a whisk. The sweet rolls soak up the chocolate custard beautifully, and the crème anglaise on top makes it feel restaurant-worthy. It's rich without being heavy, and you can make it ahead and reheat it when you're ready to serve. My neighbor Isabella tried it at a dinner party and asked for the recipe three times before she left. It's one of those comforting chocolate desserts that works for weeknight cravings or when you need to impress guests without spending hours in the kitchen
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Easy Chocolate Bread Pudding Ingredients
These simple ingredients come together to create a rich, custardy Easy Chocolate Bread Pudding dessert that feels indulgent but is surprisingly easy to make.
See Recipe Card Below This Post For ingredients Quantites
- King's Hawaiian Rolls or Brioche: The soft, slightly sweet texture of these rolls makes them perfect for soaking up custard. Letting them dry out overnight helps them absorb even more of the Easy Chocolate Bread Pudding mixture without getting mushy.
- Butter: Adds richness to the custard and helps everything bake up tender. Use it to grease your pan so nothing sticks.
- Eggs and Egg Yolks: These bind the custard together and give it that smooth, creamy texture. The extra yolks make it extra luxurious.
- Whole Milk: Forms the base of the custard and keeps it silky and pourable.
- Heavy Cream: Adds richness and helps the custard set without becoming too dense.
- Granulated Sugar: Sweetens the custard and balances the bittersweet Easy Chocolate Bread Pudding. You can adjust it to your taste.
- Vanilla: Deepens the Easy Chocolate Bread Pudding flavor and adds warmth.
- Salt: Balances the sweetness and makes all the flavors pop.
- Semi-Sweet Chocolate: Melts into the custard for deep, rich Easy Chocolate Bread Pudding flavor. You can mix milk and dark chocolate if you want to adjust the sweetness.
- Instant Coffee (Optional): Enhances the Easy Chocolate Bread Pudding without making it taste like coffee.
- Chocolate Chips (Optional): Scatter these on top for pockets of melted Easy Chocolate Bread Pudding throughout the pudding.
how to make Easy Chocolate Bread Pudding
Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 7x11" baking dish with butter. Ceramic or glass works best for even baking.
Prepare the bread: Chop the King's Hawaiian Rolls or brioche into large cubes, about 1.5 to 2 inches each, and arrange them in the prepared baking dish. They don't need to be perfect.
Make the custard: Combine the butter, eggs, egg yolks, whole milk, heavy cream, sugar, vanilla, salt, and Easy Chocolate Bread Pudding in a nonstick saucepan. Whisk everything together thoroughly until the eggs are well broken down.
Heat the custard: Place the saucepan over medium-low heat and stir constantly until the butter and Easy Chocolate Bread Pudding melt and mix smoothly. Don't let it cook too long or thicken up, since it will continue setting in the oven.
Assemble: If you're using Easy Chocolate Bread Pudding chips, scatter them over the bread cubes. Pour the custard evenly over the bread, making sure all the pieces get soaked. Reserve about 1.5 to 2 cups of the custard for the sauce later.
Press and soak: Gently press down on the bread with a spoon or your hands to make sure there are no dry spots. Every piece should be coated.
Bake: Bake for 30 to 35 minutes. The bread pudding should be set but still slightly wobbly when you shake the pan. If you're not sure, lean toward slightly under-baking rather than over-baking for the best texture.
Make the crème anglaise: While the pudding bakes, return the reserved custard to the stove over low heat. Stir constantly for a few minutes until it begins to thicken into a silky sauce. Strain it through a fine-mesh strainer for a smooth Easy Chocolate Bread Pudding crème anglaise.
Serve: Once the bread pudding is done, pour some of the warm crème anglaise over the top and serve. Keep extra sauce on the side for anyone who wants more.
Substitutions and Variations
You can adjust this brioche bread pudding to fit what you have on hand or your personal taste.
Bread: If you don't have Hawaiian rolls or brioche, try challah, croissants, or even a sturdy white bread. Just make sure it's slightly stale so it soaks up the custard without falling apart.
Chocolate: Swap semi-sweet Easy Chocolate Bread Pudding for dark chocolate if you want a more intense flavor, or use milk chocolate for something sweeter. You can also mix the two.
Dairy: Use half-and-half instead of the milk and cream combination if that's what you have. For a dairy-free version, try coconut milk and coconut cream, though the flavor will be slightly different.
Sugar: You can reduce the sugar if you're using sweeter Easy Chocolate Bread Pudding , or add a tablespoon or two more if you like your desserts on the sweeter side.
Add-ins: Fold in chopped nuts like pecans or walnuts, or stir in a tablespoon of bourbon or rum for a grown-up twist.
Equipment for Easy Chocolate Bread Pudding
You don't need much to make this Easy Chocolate Bread Pudding custard pudding.
7x11" Baking Dish: Ceramic or glass works best for even heat distribution. You can also use an 8x8" or 9x9" dish if that's what you have, just adjust the baking time slightly.
Nonstick Saucepan: Makes it easy to heat the custard without scorching.
Whisk: Essential for breaking down the eggs and mixing everything smoothly.
Strainer: Use this to strain the crème anglaise for a silky, lump-free sauce.
Storage and Reheating Tips
This Easy Chocolate Bread Pudding bread pudding from scratch stores beautifully and reheats like a dream.
Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It will keep for up to 4 days.
Freezer: You can freeze baked bread pudding for up to 2 months. Wrap individual portions in plastic wrap and then foil. Thaw in the fridge overnight before reheating.
Reheating: Warm individual portions in the microwave for 30 to 45 seconds, or reheat the whole dish covered with foil in a 325°F oven for about 15 minutes. The crème anglaise can be gently reheated on the stove over low heat, whisking constantly.
expert tips
Dry out the bread: Let your rolls or brioche sit out overnight uncovered, or toast the cubes lightly in the oven for a few minutes. Dry bread absorbs more custard and bakes up with a better texture.
Don't overcook the custard: When you're heating the custard on the stove, take it off the heat as soon as the Easy Chocolate Bread Pudding and butter melt. If it thickens too much, it won't soak into the bread properly.
Press gently: After pouring the custard over the bread, use a spoon to press down lightly. This helps every piece soak up the liquid and prevents dry spots.
Watch the bake time: Bread pudding is best when it's just set. If it wobbles a little when you shake the pan, that's perfect. Overbaking makes it dry and dense.
Strain the sauce: Running the crème anglaise through a strainer removes any cooked egg bits and gives you a perfectly smooth, silky sauce.
Serve warm: This dessert is at its best when it's still warm from the oven. The custard is softer, the Easy Chocolate Bread Pudding is richer, and the whole thing feels more comforting.
FAQ
How to make a quick and easy chocolate pudding?
For a quick chocolate pudding, whisk together milk, sugar, cocoa powder, and cornstarch in a saucepan. Heat it over medium heat, stirring constantly until it thickens. Add vanilla and pour it into serving dishes to chill. This bread pudding is a baked version that takes a little longer but has a completely different texture and flavor.
How to make basic bread pudding?
Basic bread pudding starts with cubed bread soaked in a custard made from eggs, milk, sugar, and vanilla. Pour the custard over the bread, let it soak for a few minutes, then bake until set. This chocolate version adds melted chocolate and crème anglaise for a richer, more indulgent twist.
How to make pudding at home easy?
The easiest way to make pudding at home is to heat milk with sugar and a thickener like cornstarch or eggs, then flavor it however you like. This bread pudding is simple too, you just whisk the custard ingredients together, pour them over bread, and bake. The oven does most of the work.
How to make home made chocolate pudding?
Homemade chocolate pudding starts with heating milk, sugar, and cocoa powder or melted chocolate until it thickens. You can use cornstarch for a stovetop version or eggs for a richer custard-style pudding. This recipe uses a chocolate custard baked with bread for a completely different dessert experience. Emma always says it's like chocolate pudding got an upgrade.
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Pairing
These are my favorite dishes to serve with Easy Chocolate Bread Pudding
Easy Chocolate Bread Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C) and butter a 7x11-inch baking dish. prep
- Chop the King's Hawaiian Rolls (or brioche bread) into large cubes, around 1.5-2 inches in size, and place them into the prepared baking dish. prep
- In a nonstick saucepan, combine the eggs, egg yolks, whole milk, heavy cream, sugar, vanilla, salt, and chocolate. Whisk until smooth. mix
- Set the saucepan over medium-low heat and cook, stirring frequently, until the chocolate and butter have melted and the mixture is smooth. Do not overcook-just heat until everything is well combined. mix
- If using chocolate chips, sprinkle them over the bread cubes in the baking dish. Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Reserve about 1.5 to 2 cups of custard for later. Gently press the bread to remove any dry spots. assemble
- Bake in the oven for about 30-35 minutes, until the bread pudding is set but slightly wobbly when shaken. If unsure, slightly under-bake rather than over-bake. bake
- While the bread pudding is baking, return the reserved custard to the stove over low heat. Stir constantly until the sauce begins to thicken slightly, then strain it to create a smooth chocolate crème anglaise. finish
- Once the bread pudding is done, pour some of the crème anglaise over the pudding while it's still warm. Serve with additional crème anglaise on the side. finish
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