Warm Chocolate Bread Pudding with Dark Chocolate Chunks is the perfect gift for Valentine’s Day or any special occasion.
Dark Chocolate Chunk Bread Pudding
I love bread pudding, it’s an irresistible dessert, easy to make at home, and a little lighter! This chocolate version uses brioche cubes baked in chocolate custard and topped with melted dark chocolate combine to create a rich and comforting festive dessert. It’s easy to make and perfect to serve to someone special. Happy Valentine’s Day everyone!
Why this recipe works
Did you know that eating chocolate gives you the same feeling you get when you fall in love or get kissed? No wonder people are addicted to chocolate! I first made and shared this recipe years ago, and it has become my favorite recipe when I have leftover challah bread. Dark chocolate is also rich in antioxidants and flavanols.
Here are a few reasons why I love this bread pudding:
- Dessert Serves 2: Perfectly divisible for two or easily expanded
- Chocolate Delight: Rich dark chocolate with less added sugar in every bite.
- Get ahead with ease: Easy but special feeling
- Baked in individual ramekins: Baking in ramekins makes portion control simple.
materials needed
Everything you need to make this healthy chocolate chunk bread pudding is here. See recipe card below for exact measurements.
- Challa This is the best bread for chocolate bread pudding because it absorbs the chocolate and milk mixture. It doesn’t have to be fresh. Older bread works better.
- Low-fat milk 1% It keeps the dessert light but still creamy.
- monk fruit sweetener It sweetens chocolate without adding calories.
- unsweetened cocoa It adds a rich chocolate flavor without being overly sweet.
- vanilla extract Adds warmth and enhances flavor.
- egg: Eggs thicken the chocolate custard.
- cooking spray Grease the ramekins to prevent the pudding from sticking.
- dark chocolate: Buy a dark chocolate bar and cut it into chunks. One of my favorites is the Green & Blacks 70% bar. If you don’t like dark chocolate, use semi-sweet chocolate or sugar-free chocolate.
- Whipped cream topping It’s optional, but it’s a fun touch for a special occasion. For a healthier alternative, try making homemade yogurt whipped cream or whipped coconut cream.
How to Make Dark Chocolate Chunk Bread Pudding
As with the filling, using dried or even stale bread is essential for the best bread pudding. Drying it in the oven will prevent it from becoming too mushy or soggy. See recipe card below for printable instructions.
- Dry the bread slices. Bake at 350°F for about 5 minutes. The bread should be toasted but not hard. We don’t want croutons!
- Make the milk chocolate mixture: Whisk milk, monkfruit, cocoa, vanilla, and eggs in a bowl.
- Let the bread cool. After coating the bread with milk, refrigerate for 30 minutes to 4 hours to allow the chocolate flavor to be absorbed.
- Fill the ramekins: Divide the bread mixture among greased ramekins and sprinkle with chopped chocolate.
- Bake bread pudding in a water bath. Place ramekins in an 8-inch square baking pan and add 1 inch of hot water. Using a water bath will help your bread pudding cook more gently, preventing the custard from hardening and improving its texture. Bake at 325°F for about 35 minutes.
chocolate tip
- For best results, use high-quality chocolate and cocoa powder.
- Cut the chocolate into large pieces so they are bite-sized.
strain
- bread: Brioche is another delicious option for bread pudding. Readers have also had success with French bread, croissants and Hawaiian rolls.
- milk: Use 2% or whole milk.
- Add liqueur: This recipe was made a few years ago cooking lights It called for Kahlua, which I omitted, but feel free to add a tablespoon to the milk mixture.
- Dairy-Free Bread Pudding: Substitute almond milk and dairy-free chocolate and make sure your challah is dairy-free.
- sweetener: If you don’t have monk fruit, you can use granulated sugar.
- Cut back on added sugar Try Lily’s chocolate chips or Lakanto chocolate chips, sweetened with monk fruit.
- Chocolate options: If you don’t like the bitter taste of dark chocolate, you can use a milk chocolate bar. You can also use semisweet chocolate chips, which are less dark than a 70% dark chocolate bar.
- Add a pop of red for Valentine’s Day! Top each ramekin with fresh raspberries or strawberries before serving.
What if I don’t have ramekins?
If you don’t have ramekins or other small ovenproof dishes, bake the bread pudding in the smallest ovenproof dish you have. If you are doubling or tripling the recipe, an 8×8 inch baking dish is perfect. To make 4x or 5x, use a 9×13 inch plate.
Time Saving Tips
If you’re multiplying a recipe to make larger quantities, an easy way to determine how much of each ingredient you need is to increase the “Yield” above “Ingredients” on the recipe card below. It does the math for you so you know exactly how much you need!
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This dark chocolate bread pudding is warm and delicious straight out of the oven, but reheats well too.
- Refrigerated storage: Once the bread pudding has cooled, cover and refrigerate for up to 3 days.
- reheat Place leftovers in the microwave until warm. Or, if you have more time, place the ramekins back in the 350°F oven and bake until warmed through, about 5 to 10 minutes.
More Valentine’s Dessert Recipes You’ll Love
For more dessert ideas, check out our collection of Valentine’s Day recipes. Five Delicious Chocolate Treats To celebrate the holidays!
produce: night soil
Serving Size: 1 pudding
Preheat oven to 350F.
Arrange bread cubes in a single layer on baking sheet. Bake at 350° for 5 minutes or until toasted. Take the bread out of the oven. Reduce oven temperature to 325F.
Combine milk and next 5 ingredients (milk through eggs) in a medium bowl, beating well with a whisk. Add the bread and toss lightly to coat. Cover and chill for 30 minutes or up to 4 hours.
Divide half of the bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray. Sprinkle half of the chocolate evenly. Divide remaining bread mixture between ramekins. Top with remaining chocolate.
Place ramekins in an 8-inch square baking pan. Add 1 inch of hot water to the pan.
Bake at 325F for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.
Final step:
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clothing material: 1 pudding, calorie: 224.5 calorie, carbohydrate: 33 g, protein: 9 g, province: 11.5 g, Saturated Fat: 6 g, Cholesterol: 106 mg, sodium: 140.5 mg, fiber: 3 g, sugar: 9 g
