Easy Chocolate Bread Pudding
This Easy Chocolate Bread Pudding is rich, decadent, and irresistibly comforting. Made with soft brioche or Hawaiian sweet rolls, this homemade dessert comes together with just 10 ingredients and minimal effort. Drizzled with a luscious chocolate crème anglaise, it's the ultimate treat for chocolate lovers! Whether you're craving a fine dining dessert or a quick and easy recipe, this pudding is a must-try.
Ingredients
- 1 12-pack King's Hawaiian Original Sweet Rolls (or 12 oz brioche loaf), dried overnight
- 3 tbsp butter plus more for greasing (45g)
- 2 eggs
- 2 egg yolks
- 2 ½ cups whole milk 600g
- ½ cup heavy cream 120g
- ½ cup granulated sugar 100g, adjust to taste
- 1 tsp vanilla extract
- ½ tsp salt
- 300 g semi-sweet chocolate or a mix of milk and dark chocolate
- 1 tsp instant coffee optional
- ½ cup chocolate chips or chopped chocolate optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 7x11-inch baking dish with butter.
- Chop the bread into large cubes (1.5-2 inches) and place them in the baking dish.
- In a saucepan, whisk together eggs, egg yolks, milk, cream, sugar, vanilla, salt, and instant coffee.
- Place the saucepan over medium-low heat, stirring constantly until butter and chocolate melt and combine. Do not let it thicken.
- If using chocolate chips, sprinkle them over the bread. Pour the custard mixture evenly over the bread, ensuring every piece is soaked.
- Press the bread gently to absorb the custard, reserving 1.5 to 2 cups of custard for later.
- Bake for 30-35 minutes until set but slightly wobbly when shaken.
- While baking, return the reserved custard to the stove on low heat. Stir constantly until it thickens slightly. Strain to create a smooth chocolate crème anglaise.
- Pour some crème anglaise over the baked pudding and serve warm with extra sauce on the side.