Imagine diving your spoon into a warm, decadent dessert that combines the rich, velvety texture of bread pudding with the irresistible allure of chocolate. This Hot Chocolate Bread Pudding is not just a dessert—it's a culinary experience that transforms ordinary ingredients into an extraordinary treat that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or satisfy a midnight craving, this recipe promises to be your new go-to indulgence that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 loaf of bread, cubed
- 2 cups milk
- 1 cup heavy cream
- 1 cup chocolate chips
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- Cut the bread into 1-inch cubes, ensuring they are roughly uniform in size. If the bread is fresh, let the cubes sit out for 15-20 minutes to slightly dry out, which helps absorb the custard better.
- In a large mixing bowl, whisk together eggs, sugar, vanilla extract, and salt until the mixture becomes smooth and slightly pale.
- In a separate saucepan, combine milk and heavy cream. Heat the mixture over medium heat until it just begins to steam, but do not allow it to boil.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
- Add chocolate chips to the custard and stir until they begin to melt, creating a rich chocolate base.
- Place the bread cubes in the prepared baking dish and pour the chocolate custard evenly over the bread, ensuring all pieces are well-coated.
- Let the bread pudding sit for 10-15 minutes to allow the bread to absorb the custard completely.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and slightly crispy.
- Remove from the oven and let cool for 10-15 minutes before serving. The pudding will be very hot.
- Optional: Serve warm with a scoop of vanilla ice cream or a drizzle of additional melted chocolate.
Tips
- Bread Selection Matters: Use day-old bread or slightly stale bread for the best texture. Brioche, challah, or French bread work exceptionally well.
- Uniform Bread Cubes: Cut bread into even 1-inch cubes to ensure consistent absorption of the chocolate custard.
- Tempering Technique: When adding warm milk to eggs, pour slowly and whisk continuously to prevent scrambling and create a smooth custard.
- Chocolate Quality: Use high-quality chocolate chips for a richer, more intense chocolate flavor.
- Don't Overbake: Watch the pudding carefully in the last 15 minutes to prevent the top from burning while achieving a golden, crispy surface.
- Serving Suggestion: Let the pudding rest for 10-15 minutes after baking to allow it to set and cool slightly, making it easier to serve.
- Make It Your Own: Experiment with add-ins like chopped nuts, a sprinkle of cinnamon, or a splash of liqueur for a personalized touch.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 10g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 135mg
