Hot Chocolate Bread Pudding: The Ultimate Cozy Dessert
A comforting, make-ahead dessert that combines melty sweetness with creamy custard.
If you crave the nostalgic warmth of hot chocolate combined with the decadence of a classic bread pudding, this recipe brings everything you love about both into one unforgettable dessert. The result: a rich, custardy treat layered with creamy chocolate, gooey toasted marshmallows, and, if you wish, a crown of luscious chocolate ganache. Perfect for the holiday table or any chilly night, Hot Chocolate Bread Pudding is the epitome of chocolate comfort food.
Why Make Hot Chocolate Bread Pudding?
This bread pudding takes inspiration from the beloved winter beverage by infusing a fluffy, toasted bread base with a custard made from real hot chocolate. The whole thing is topped with marshmallows and, if desired, a silky ganache, yielding a dessert with deep chocolate flavors, cheerful marshmallow sweetness, and a comforting, pudding-like texture. It’s irresistibly gooey and complex—sweet but balanced—and incredibly customizable.
- Perfect for holidays: Excellent for Christmas morning, family gatherings, or casual winter nights.
- Easy to prepare ahead: Can be assembled in advance and baked fresh for guests.
- Flexible bread choices: Use what you have—brioche, challah, or even leftover rolls work perfectly.
- Showstopping presentation: Marshmallow topping gets toasted until golden, adding both flavor and visual appeal.
Ingredients You’ll Need
The magic of this dessert lies in simple, accessible ingredients that come together in a few easy steps:
- Bread: Substantial, tender breads like brioche, challah, Hawaiian rolls, or even sturdy pandesal all work well. Dried or day-old bread is best for soaking up the custard.
- Eggs: The backbone of the custard, creating body and richness.
- Hot Chocolate: Use homemade or your favorite prepared mix. For added intensity, use dark cocoa powder and bittersweet chocolate.
- Cream and Milk: A combination ensures both richness and a soft, creamy texture.
- Chocolate Chips or Chopped Chocolate: Layered into the bread to create pockets of melty chocolate, lending texture and bursts of flavor.
- Mini Marshmallows: Added to the custard and as a topping for that signature hot chocolate finish.
- Sugar and Vanilla: To balance the intensity of the chocolate and ramp up the flavor.
- Salt: Just a pinch, to bring out all the other flavors.
Step-by-Step Recipe Instructions
1. Preparing the Bread
Start with about 16 ounces (one large loaf) of your chosen bread. Cut it into 1-inch cubes, discard the crust if desired for a more custardy finish, and spread on a baking sheet.
- Toast the cubes in a 350°F oven for about 30 minutes, turning halfway through. This step is vital: it dries out the bread, allowing it to soak up the chocolate custard without becoming soggy.
- If you are short on time, you can skip toasting, but the texture will be a bit softer in the final pudding.
2. Mixing the Chocolate Custard
In a large bowl, whisk together the following:
- 3½ cups prepared hot chocolate (let it cool to room temperature)
- 5 large eggs
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
Optionally, add ½ cup of sugar—or blend brown and granulated sugar for deeper caramel notes if you’re using a more bitter chocolate base.
3. Assembling the Bread Pudding
- Grease a 9×9-inch baking dish with butter or nonstick spray.
- Create one layer of bread cubes at the bottom of the dish.
- Scatter half of the chocolate chips and a handful of mini marshmallows over the bread.
- Top with the remaining bread cubes. Gently pack them down—this helps prevent dry pockets.
- Sprinkle again with the remaining chocolate chips and another handful of marshmallows.
- Pour the cooled chocolate custard evenly over the bread, ensuring all cubes get moistened. Gently press to submerge any dry spots.
- Cover with foil and refrigerate for at least 2 hours, or overnight for the best custard absorption.
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4. Baking
- Preheat your oven to 325°F (163°C).
- Place the baking dish, uncovered, on the center rack. Bake for 45–50 minutes, until the pudding is set but still slightly wobbly in the center, and the top is a bit crisp.
- Remove from the oven, then top with a dense layer of the remaining mini marshmallows (½ to 2 cups).
- Broil for 2–4 minutes, watching carefully, until the marshmallows are golden brown and caramelized. The marshmallow crown should be toasted but not burnt.
5. Cooling and Serving
- Let the pudding rest for 20–30 minutes before slicing. This gives the custard time to firm up and cool slightly, making slicing neater and serving more manageable.
- The pudding can be served warm (as is traditional), at room temperature, or even cold for a firmer texture.
Optional Chocolate Ganache Topping
For serious chocolate lovers, drizzle the pudding with a homemade ganache for a glossy, decadent finish:
- In a bowl, combine 4½ ounces chopped bittersweet chocolate (at least 60% cacao) and ½ cup heavy cream.
- Warm the cream in a small saucepan just to a simmer, then pour over the chocolate.
- Let stand for 2–3 minutes before whisking smooth. Drizzle over the pudding after baking and broiling.
Troubleshooting & Baking Tips
- Bread Type: Day-old is best. If using fresh bread, dry it out thoroughly in the oven.
- Custard Texture: Use heavy cream for extra richness, and adjust the sugar to taste depending on your hot chocolate base.
- Toasting Marshmallows: Broilers vary in intensity; stay by your oven during this step to prevent burning.
- Proper Chilling: Longer refrigeration allows the bread to absorb the custard fully, resulting in a creamier pudding.
- Batch Size: Easily doubled for a 9×13″ pan—extend the baking time slightly if doing so.
- Leftovers: Store wrapped in the fridge for up to 3 days. Reheat individual portions gently in the microwave or oven.
Variations and Substitutions
- Different Breads: Swap in cinnamon bread, leftover croissants (for extra richness), or pandesal for a Filipino twist.
- Chocolate Mix-ins: Blend milk chocolate, semisweet, or white chocolate chips for variety in flavor and texture.
- Add-ins: Thinly slice bananas, fold in toasted pecans or walnuts, or swirl with peanut butter before baking.
- Dairy-Free Option: Substitute almond or oat milk and use dark chocolate chips to avoid dairy.
- Make it Boozy: Gently simmer the hot chocolate with a spoonful of Baileys, Kahlua, or Frangelico for an adult twist.
Serving Suggestions
- Ice Cream: Top with vanilla, chocolate, or coffee ice cream for a hot-and-cold sensation.
- Whipped Cream: Freshly whipped cream—sweetened or plain—adds lightness.
- Extra Ganache: Serve with more ganache or a drizzle of caramel for even more decadence.
- Holiday Brunch: Enjoy as an indulgent holiday breakfast treat alongside strong coffee or espresso.
Nutritional Snapshot
| Component | Approximate Value (per serving) |
|---|---|
| Calories | 350-450 |
| Fat | 17g |
| Carbohydrates | 45g |
| Protein | 7g |
| Sugar | 27g |
*Values vary depending on ingredient brands, bread choice, and toppings.
Frequently Asked Questions (FAQs)
What bread works best for hot chocolate bread pudding?
Brioche, challah, Hawaiian rolls, or any rich, soft bread is ideal. Slightly stale bread works best as it absorbs the custard without falling apart.
Can I prepare this dessert in advance?
Yes. Fully assemble the pudding and chill (covered) for up to 24 hours before baking. Bake just before serving for best texture.
Can I make this gluten-free?
Yes, substitute your favorite sturdy gluten-free bread, but note that texture may vary depending on the brand.
What if I don’t have mini marshmallows?
You can use regular marshmallows cut into quarters, or omit if you prefer a less sweet topping.
How do I know when the bread pudding is baked through?
The edges should be puffed and set. Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs but not wet batter.
Expert Tips for the Best Results
- For extra flavor, infuse the milk with cinnamon sticks or a pinch of cayenne before mixing the custard.
- To prevent sogginess, make sure your bread is thoroughly dried/toasted before adding the custard.
- Broil cautiously; marshmallows can go from perfect to burnt in seconds.
- To slice neatly, cool the pudding for 30 minutes before serving.
Hot Chocolate Bread Pudding Recipe Card
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 50–55 minutes (including toasting & broiling)
- Total Time: About 2.5–3 hours (includes recommended chilling)
- Yield: Serves 8
Ingredients:
- 16 ounces (about 1 loaf) brioche, challah, or similar bread (cubed, dried or toasted)
- 3½ cups prepared hot chocolate, cooled to room temperature
- 5 large eggs
- ⅔ cup sugar (optionally, mix brown and granulated sugar)
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- ½ cup chocolate chips or chopped chocolate, divided
- 2 cups mini marshmallows, divided
- Butter or cooking spray for greasing
Instructions:
- Preheat oven to 350°F (177°C). Spread the cubed bread on a baking sheet and toast for 30 minutes, stirring once, until dried and slightly golden. Let cool; reduce oven to 325°F (163°C).
- Whisk together hot chocolate, eggs, sugar, vanilla, and salt in a large mixing bowl.
- Grease a 9×9-inch baking dish. Arrange half the bread cubes, sprinkle with half the chocolate and half the marshmallows. Add remaining bread cubes and scatter remaining chocolate and marshmallows.
- Pour the custard over everything, gently pressing bread down to ensure absorption. Cover with foil and refrigerate at least 2 hours, preferably overnight.
- Uncover and bake at 325°F for 45–50 minutes, until set. Remove, scatter remaining marshmallows on top, and broil 3–4 minutes until toasted.
- Let stand 20–30 minutes before serving. Top with chocolate ganache if desired.
Variations & Customizations
- Try adding chopped toasted nuts or swirling peanut butter for extra richness.
- Serve with berries for a tart contrast to the chocolatey richness.
- Bake in single-serve ramekins for individual desserts.
- For a café-style treat, drizzle with caramel sauce instead of ganache.
Frequently Asked Questions (FAQs)
Q: Can I use non-dairy milk?
A: Yes, almond, oat, or coconut milk paired with coconut cream make excellent non-dairy substitutes.
Q: How long does bread pudding last?
A: Store covered in the refrigerator for up to 3 days. Reheat to serve.
Q: Can I freeze it?
A: Yes, freeze, well-wrapped, for up to 2 months. Thaw in the fridge and reheat in the oven for best texture.
Q: Is this recipe suitable for children?
A: Absolutely! For a fun spin, let kids add toppings before the final broil.
Q: What’s the best occasion for serving hot chocolate bread pudding?
A: Perfect for the winter holidays, cozy weekends, or anytime you want an indulgent chocolate dessert!
References
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