Description
This decadent Chocolate Bread Pudding is a delightful dessert featuring toasted challah bread cubes soaked in a rich cocoa-infused custard, baked to perfection in a water bath to ensure a creamy, soft texture. Perfect for a cozy treat, it’s topped with melted dark chocolate and optional whipped topping for an indulgent finish.
Ingredients
Bread and Base
- 1 ¾ cups challah bread, cut into ½ inch cubes (no crust, about 1.25 oz)
Custard Mixture
- ⅔ cup 1% reduced-fat milk
- 2 tbsp monkfruit sweetener (or sugar)
- 1 ½ tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 1 large egg, lightly beaten
Other
- Cooking spray
- 1 ounce dark chocolate, coarsely chopped
- 2 tbsp whipped topping (optional)
Instructions
- Preheat Oven: Set your oven to 350°F to prepare for toasting the bread cubes.
- Toast Bread Cubes: Arrange the challah bread cubes in a single layer on a baking sheet. Bake at 350°F for 5 minutes until they are lightly toasted. Remove from oven, then lower the oven temperature to 325°F for the next step.
- Mix Custard: In a medium bowl, whisk together the reduced-fat milk, monkfruit sweetener (or sugar), unsweetened cocoa powder, vanilla extract, and the lightly beaten egg until fully combined. Gently toss the toasted bread cubes in this mixture to coat evenly, cover, and chill in the refrigerator for 30 minutes up to 4 hours for the bread to absorb the custard.
- Assemble Ramekins: Spray two 6-ounce ramekins with cooking spray. Divide half of the soaked bread mixture evenly between the ramekins, then sprinkle half of the chopped dark chocolate on top. Add the remaining soaked bread mixture to each ramekin and top with the rest of the chocolate pieces.
- Prepare Water Bath: Place the filled ramekins inside an 8-inch square baking pan. Pour hot water into the baking pan, filling it to about 1 inch up the sides of the ramekins. This water bath will help the pudding cook evenly and gently.
- Bake: Bake the ramekins at 325°F for 35 minutes or until the pudding is set and slightly firm to the touch.
- Serve: Carefully remove the ramekins from the water bath, let cool slightly, and serve warm topped with 1 tablespoon of whipped topping if desired.
Notes
- Toasting the bread cubes before soaking helps them hold their shape and texture.
- Monkfruit sweetener can be substituted with regular sugar if preferred.
- The water bath ensures the pudding cooks gently and maintains a creamy consistency.
- You can use any type of bread that is slightly sweet and sturdy, but challah is preferred for its texture and flavor.
- For a dairy-free version, substitute milk with almond or oat milk and use a vegan egg replacer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
