Creamy Chocolate Bread Pudding That Warms the Heart

Creamy Chocolate Bread Pudding is a comforting dessert that transforms stale bread into an indulgent treat.

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Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

6 cups Day-Old Bread (brioche or challah) Tear into bite-sized pieces.
2 cups Whole Milk Can be substituted with almond milk.
1 cup Heavy Cream Can be reduced or replaced with more milk.
4 Large Eggs Use fresh eggs.
1 cup Granulated Sugar Adjust sweetness to taste.
1 cup Dark Chocolate Chips Use high-quality chocolate.
2 teaspoons Peppermint Extract Use pure extract for best flavor.
1/2 cup Cocoa Powder Dutch-process cocoa preferred.

For Serving

1 cup Whipped Cream Optional: sprinkle with crushed candy canes.

Equipment

9x13 inch baking dish
mixing bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Tear the bread into bite-sized pieces and distribute evenly in the greased baking dish.
In a mixing bowl, whisk together milk, cream, sugar, eggs, cocoa powder, and peppermint extract until smooth.
Stir in the dark chocolate chips until evenly distributed.
Pour the custard mixture over the bread and gently press down to soak. Let sit for 15 minutes.
Bake for 35-40 minutes until the top is golden brown and the center is slightly soft.
Let cool for 10 minutes, then serve warm with whipped cream and crushed candy canes.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 120mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for longer storage; reheat gently before serving.

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