Chocolate bread pudding made with cocoa and semisweet chocolates. Photo by Kelly Ann Senyei.

This chocolate bread pudding ranks at the top of my list of ultimate desserts. I guarantee all dessert lovers will enjoy this recipe (even if you aren’t a chocolate lover). The moist texture of the chocolate-soaked bread combined with the crunchy bits that form on top of the pudding make for a great ending to any meal. For an over-the-top indulgence, serve a slice of the bread pudding with caramel or vanilla sauce and a scoop of ice cream. This is one dessert that will impress your guests and leave them wanting more!

Dessert

Chocolate Bread Pudding

This chocolate bread pudding ranks at the top of my list of ultimate desserts. I guarantee all dessert lovers will enjoy this recipe (even if you aren’t a chocolate lover). The moist texture of the chocolate-soaked bread combined with the crunchy bits that form on top of the pudding make for a great ending to any meal.
4 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 12 servings

Ingredients 

  • 1 stick unsalted butter, plus 1 Tablespoon
  • 2 cups semisweet chocolate chips
  • 1 cup brown sugar
  • 1 cup non-fat milk
  • 1 ½ cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons cocoa powder
  • 2 Tablespoons pure vanilla extract
  • 13 slices staled Texas Toast

Instructions 

  • Preheat the oven to 350ºF.
  • Begin by buttering a 9” springform pan with 1 Tablespoon of butter.
  • Cut the staled Texas toast into 1” cubes (1 slice makes 9 cubes). Place the cubed bread in a large bowl and set aside.
  • In a saucepan over medium heat, melt the stick of butter, chocolate chips and brown sugar. Stir until all ingredients are melted together into a smooth chocolate sauce.
  • In a small bowl, whisk together the non-fat milk, heavy cream, eggs, salt, cocoa powder and vanilla extract.
  • Pour the cocoa-cream mixture over the cubed bread, tossing with your hands until all of the bread is moistened and begins to lose shape.
  • Then carefully fold the chocolate sauce into the bread mixture.
  • Pour the mixture into the springform pan.
  • Bake for one hour, or until the center of the pudding spring back when gently touched.
  • Allow the bread pudding to cool for 10 minutes before removing the exterior rim of the springform pan.
  • Serve a slice of the bread pudding with caramel sauce or vanilla ice cream.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 251kcal, Carbohydrates: 37g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 256mg, Potassium: 74mg, Fiber: 1g, Sugar: 21g, Vitamin A: 100IU, Calcium: 46mg, Iron: 6.8mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Hey Kelly Ann! My name is Bubba and I’m from San Diego, CA. I love your website and want to grow up to be a chef just like you! Ha, but seriously I just checked out the website and I’m really impressed. The cooking demo for this dish (which, following B.C., I now have a strange attachment to) was right up there with Mario Batali…though Mario does happen to have a much better on-camera glow. Nice work!