Easy Bread Pudding with Chocolate — Warm Dessert

A cozy and simple dessert that turns stale bread into a delicious chocolatey treat, with a soft center and a crispy top.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 300

Main ingredients

6 cups bread cubes (roughly 10 to 12 ounces) Stale bread is best; toast fresh bread for better results.
2 cups whole milk Can substitute with all milk or half and half.
1/2 cup heavy cream Optional to use more milk instead.
3 large eggs Essential for custard texture.
1/2 cup sugar Regular white sugar or brown sugar can be used.
2 tablespoons cocoa powder Optional for deeper chocolate flavor.
2 teaspoons vanilla extract Enhances dessert flavor.
1/4 teaspoon salt Balances the sweetness.
1 cup chocolate chips or chopped chocolate Semi-sweet is recommended, plus a handful for topping.
as needed butter For greasing the baking dish.

Preparation

Heat the oven to 350°F. Butter an 8x8 inch baking dish.
If using fresh bread, toast the cubes in the oven at 300°F for 10 to 15 minutes to dry them out.
In a bowl, whisk together milk, cream, eggs, sugar, cocoa powder, vanilla, and salt until smooth.
Pour the custard over the bread cubes, pressing down gently so the bread absorbs the liquid. Let sit for 10 minutes.
Sprinkle most of the chocolate over the top, pushing some pieces down between the cubes. Top with extra chocolate.
Bake for 35 to 45 minutes until the top is set and lightly crisp, and the center jiggles slightly.
Let it cool for 10 minutes before serving.

Serve with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. Refrigerate leftovers for up to 3 days.