Dark Chocolate Coffee Bread Pudding

This Dark Chocolate Coffee Bread Pudding has no comparison with the regular bread pudding recipe we come across. This Chocolate Bread Pudding recipe is rich, loaded with chocolate chips with a light coffee flavor and crisp bread texture. It has a buttery feel. Also, full of chocolaty flavors. 

Chocolate Bread Pudding 

So, I remember my mother baking the regular bread pudding with leftover bread. Moreover, it used to be bread, milk, eggs and lots of dry fruits. However, I decided to give the regular bread pudding a twist. This bread pudding is rich in chocolate and has a mild coffee flavor. The chocolate chips added to it makes it even rich. It is like a combination of moist and rich at the same time. 

ABOUT THE RECIPE – BREAD PUDDING

Buttery crispbread cut into chunks and baked with simple chocolate, milk, cream & egg mixture along with a mild coffee flavor.

Topped with lots of chocolate chips and baked with a water bath to make sure the pudding remains moist. 

Let’s Talk Ingredients – Bread Pudding Recipe

Chocolate

Since its a chocolate bread pudding, chocolate is the main ingredient. In this recipe, we will be using dark cooking chocolate however you can also add milk chocolate if you’d like that better. The recipe also consists cocoa powder to maintain its richness.

I’ve used unsweetened dutch processed cocoa powder. Loads of chocolate chips were added on the top of the pudding before baking but this is optional. You may also layer the chocolate chips with the bread all over the pudding. I just like it on the top. 

Bread

The recipe consists of regular sliced bread available in the market which was then cut into smaller square chunks. While toasting the bread apply some butter on each slice, cut into chunks and then toast in the oven for 20 minutes at 170 degrees C until the bread is nice and crisp.

Toasting the bread is essential as it would reduce the bread from becoming too soggy once combined with the milk and other wet ingredients. 

Dark Chocolate Pudding Recipe

Ingredients 

2 cups full-fat milk 

1 cup full-fat double cream 

120 grams dark cooking chocolate, chopped

2 -3 tablespoons butter, room temperature

20- 22 bread slices

2 tablespoons unsweetened Dutch-processed cocoa powder

3 large eggs 

½ cup fine granulated sugar 

1 teaspoon instant coffee

½ cup chocolate chips of your choice

Instructions – Chocolate Bread Pudding

• Lightly butter the bread slices and cut them into square pieces. Put this on a baking tray lined with parchment paper and bake at 170 degrees C for 20 mins or until the bread is crisp.
• In a saucepan, pour the chopped chocolate, milk and cream. On medium heat let this mixture cook until all the chocolate has melted. Put the coffee powder and mix well. Switch off the gas and let the mixture cool for 5 mins. You do not want the mixture to cool completely but just make sure it is not piping hot while combining it with the next step.
• In a bowl, beat the eggs, and sugar well. Add the cocoa powder and mix well. Slowly add the milk and chocolate mixture and whisk continuously while doing so. The milk mixture should be hot but not extremely hot.
• Grease a baking dish with some butter (8-inch baking dish or any dish of your choice)
• Put the toasted bread chunks into the dish and pour the egg & milk mixture over the bread pieces. Let the bread submerge into the milk mixture completely. Sprinkle the chocolate chips on top. Place the baking dish over a tray filled with warm water (water bath)
• Bake for 45 to 50 mins at 180 degrees C. The pudding should not turn dry so keep checking the pudding while it’s being baked. Serve warm.

Notes

• You can also add some chopped walnuts to this pudding. 
• I used duet chocolate chips (a combination of white and dark chocolate)
• While beating all the wet ingredients together you may notice some frothiness on the top of the mixture. To remove these little bubbles pass the mixture through a strainer and then pour over the bread slices

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Lastly,

Recipe Card – Bread Pudding

Printable Recipe

Dark Chocolate Coffee Bread Pudding

Author: Alisha R

No ratings yet

Print Pin Rate

Course: Dessert, High Tea

Cuisine: American

Keyword: baked pudding recipe, bread pudding recipe, chocolate bread pudding, chocolate pudding recipe, how to make bread pudding

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Calories: 246kcal

Adjust Servings Here: 5 people

This Dark Chocolate Coffee Bread Pudding has no comparison with the regular bread pudding recipe we come across. This Chocolate Bread Pudding recipe is rich, loaded with chocolate chips with a light coffee flavor and crisp bread texture

Ingredients

• 2 cups full-fat milk
• 1 cup full-fat double cream
• 120 grams dark cooking chocolate chopped
• 2 -3 tablespoons butter room temperature
• 20- 22 bread slices
• 2 tablespoons unsweetened Dutch-processed cocoa powder
• 3 large eggs
• ½ cup fine granulated sugar
• 1 teaspoon instant coffee
• ½ cup chocolate chips of your choice

Instructions

• Lightly butter the bread slices and cut them into square pieces. Put this on a baking tray lined with parchment paper and bake at 170 degrees C for 20 mins or until the bread is crisp.
• In a saucepan, pour the chopped chocolate, milk and cream. On medium heat let this mixture cook until all the chocolate has melted. Put the coffee powder and mix well. Switch off the gas and let the mixture cool for 5 mins. You do not want the mixture to cool completely but just make sure it is not piping hot while combining it with the next step.
• In a bowl, beat the eggs and sugar well. Add the cocoa powder and mix well. Slowly add the milk and chocolate mixture and whisk continuously while doing so. The milk mixture should be hot but not extremely hot.
• Grease a baking dish with some butter (8-inch baking dish or any dish of your choice)
• Put the toasted bread chunks into the dish and pour the egg & milk mixture over the bread pieces. Let the bread submerge into the milk mixture completely. Sprinkle the chocolate chips on top. Place the baking dish over a tray filled with warm water (water bath)
• Bake for 45 to 50 mins at 180 degrees C. The pudding should not turn dry so keep checking the pudding while it’s being baked. Serve warm.

Recipe Notes

You can also add some chopped walnuts to this pudding.

I used duet chocolate chips (a combination of white and dark chocolate)

While beating all the wet ingredients together you may notice some frothiness on the top of the mixture. To remove these little bubbles pass the mixture through a strainer and then pour over the bread slices

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Nutrition Information

Serving: 100g | Calories: 246kcal

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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