Description

Indulge in the ultimate comfort dessert with this Easy Chocolate Bread Pudding! Sweet, buttery bread is soaked in a rich chocolate custard, baked to perfection, and topped with a silky chocolate crème anglaise. Perfect for holidays, special dinners, or just treating yourself, this chocolate bread pudding is as simple to make as it is delicious. Serve it warm, with whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience!

Ingredients

Scale

1 12-pack King’s Hawaiian Original Hawaiian Sweet Rolls (or 12 ounces of brioche bread), ideally dried out overnight
3 tablespoons butter, plus more for greasing the pan
2 eggs
2 egg yolks
2 ½ cups whole milk
½ cup heavy cream
½ cup granulated sugar (adjust to taste)
1 teaspoon vanilla extract
½ teaspoon salt
300g semi-sweet chocolate (or a mix of milk and dark chocolate)
1 teaspoon instant coffee (optional)
½ cup chocolate chips or chopped chocolate (optional)

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Instructions

Step 1: Preheat the Oven and Prepare the Dish

Preheat your oven to 350°F (175°C).
Grease a 7×11-inch baking dish (glass or ceramic recommended) with butter to prevent sticking.

Step 2: Cube the Bread

Chop the King’s Hawaiian Sweet Rolls (or brioche bread) into large cubes, about 1.5–2 inches each.
Spread the bread cubes evenly in the prepared baking dish.

Step 3: Make the Chocolate Custard

In a nonstick saucepan, combine the whole milk, heavy cream, granulated sugar, eggs, egg yolks, vanilla extract, and salt. Whisk thoroughly to break down the eggs.
Add the semi-sweet chocolate and butter to the saucepan.
Place the saucepan over medium-low heat and stir constantly until the chocolate and butter are fully melted and incorporated. Avoid overheating or thickening the custard—it will cook further in the oven.

Step 4: Assemble the Bread Pudding

Sprinkle the optional chocolate chips or chopped chocolate over the bread cubes in the baking dish.
Pour the chocolate custard evenly over the bread cubes, ensuring all pieces are well-soaked.
Reserve 1.5–2 cups of the custard for making a chocolate crème anglaise sauce later.
Gently press down on the bread with a spatula to ensure all pieces are submerged and coated.

Step 5: Bake the Bread Pudding

Transfer the baking dish to the preheated oven.
Bake for 30–35 minutes, or until the pudding is set but slightly wobbly when shaken. Avoid overbaking, as the pudding will firm up as it cools.

Step 6: Prepare the Crème Anglaise Sauce

1. While the pudding bakes, return the reserved custard to the stove over low heat.
2. Stir constantly until the sauce begins to thicken slightly, about 3–5 minutes. Be careful not to let it boil.
3. Strain the sauce through a fine-mesh sieve to remove any lumps, creating a smooth, creamy chocolate crème anglaise.

Notes

Use Stale Bread: Stale or dried-out bread works best for soaking up the custard. If your bread is fresh, toast the cubes in the oven at 250°F for 10 minutes.
Adjust the Sweetness: If you prefer a sweeter dessert, add an extra tablespoon of sugar to the custard.
Customizable Add-Ins: Add chopped nuts, dried fruit, or even a splash of liqueur (like Baileys or Kahlúa) for a unique twist.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F or microwave individual servings.
Freezing Option: Freeze baked bread pudding for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American