Bread pudding and chocolate comes together for one of my favourite bread pudding recipes ever.
I love chocolate and I love bread pudding. Warm gooey pockets of melted chocolate mixed with a sweet bread custard make this complete and utter heaven.
If you feel like really kicking up the indulgence, then double the chocolate and add in some white or dark chocolate to make this a triple chocolate bread pudding recipe.
More chocolate = life.
There we go, the answer to life is solved.
And now to treat myself for a job well done! With more chocolate of course 🙂
And it’s completely okay to treat yourself. Part of a healthy lifestyle is indulging occasionally 🙂
Allow this to sit for at least 20 minutes or for a few hours or longer just to make sure the bread has absorbed the custard fully for the best results.
You can even leave this soaking up to 24 hours in advance.
I like to make this into muffins for a more bite sized snack on the go, while the larger serving size is nice to have for breakfast topped with some sliced strawberries or blueberries.
My favourite combination is a large pudding in a ramekin with a mix of white and milk chocolate chips, extra cocoa powder and a drizzle of chocolate sauce.
Double Chocolate Chunk Bread Pudding (or muffins)
Prep time: 3 hours
Cook time: 35-50 minutes
Total time: 3 hours 50 minutes
Yield: 3-6 puddings
- 160g / 4 slices
Stale bread of choice
Eggs/ vegan egg replacer/ flax egg
- 240ml / 1 cup
Low fat milk
- 8g / 1 tbsp
- 1/2 cup
Low calorie sweetener of choice
- 50g / 1/4 cup
Milk chocolate chips/ dark chocolate
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease 3 large ramekins or 6 small ramekins/ line a muffin tray with 6 liners and lightly grease the insides.
- Cube the bread and in a large bowl, whisk together the eggs, milk, cocoa powder and sweetener together.
- Fold the bread into the milk and egg mixture and leave to soak for at least 40 minutes and up to 24 hours.
- Chop the chocolate and fold into the mixture before baking. Divide the mixture between the 3 or 6 ramekins/ muffin cases and then bake in the oven for 35-40 minutes until the centre is set and the top springs back when pressed. Cover with a foil tent 20 minutes into baking if the top browns too much.
- For the muffins- the cooking time is roughly 35-40 minutes or until a skewer comes out nearly clean.
- Remove from the oven and allow to cool on a cooling rack slightly before serving or allow to cool completely and reheat in the microwave for another occasion.
- Store leftovers in the fridge for up to 4-5 days.
For 6 servings- half the values below and each one works out to be roughly 170 kcal per muffin.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||16 %|
|Saturated Fat 5 g||23 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 128 mg||43 %|
|Sodium 317 mg||13 %|
|Potassium 162 mg||5 %|
|Total Carbohydrate 45 g||15 %|
|Dietary Fiber 2 g||7 %|
|Sugars 14 g|
|Protein 13 g||26 %|
|Vitamin A||6 %|
|Vitamin C||2 %|
For an extra chocolatey custard, increase the cocoa powder to 15g to make these more chocolatey and use a mix of white chocolate and milk chocolate.
Drizzle with chocolate sauce and serve with some sliced berries or fruit.
For a vegan version, use vegan chocolate chips, soy or almond milk and replace the eggs with 2 flax eggs, 2 tbsp of cornstarch or 100g of pureed banana or another vegan egg replacer.