Description

Craving a warm, indulgent dessert that’s perfect for a small gathering or a cozy night in? What if you could bake a rich chocolate bread pudding, soft and custardy with a hint of vanilla, in just 45 minutes? Chocolate Bread Pudding, with 3 reviews, is your answer—ideal for date nights, small dinners, or treating yourself

Ingredients

Here’s the lineup for 2 servings (from two 2-cup soufflé dishes). Each ingredient plays a key role, with swaps for flexibility.

Semisweet chocolate (2 oz): Adds rich, chocolatey flavor. Sub: Dark chocolate, milk chocolate, or 6 tablespoons cocoa powder + 2 tablespoons melted butter.
Half-and-half cream (1/2 cup): Creates a creamy custard base. Sub: Heavy cream, whole milk, or plant-based cream.
Sugar (2/3 cup): Sweetens the custard. Sub: Coconut sugar or 1/2 cup sugar + 1 tablespoon maple syrup.
2% milk (1/2 cup): Adds moisture to custard. Sub: Plant-based milk or whole milk.
Large egg (1): Binds and thickens custard. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
Day-old bread (4 slices, crusts removed, cubed, ~3 cups): Soaks up custard for texture. Sub: Gluten-free bread, brioche, or challah; fresh bread (lightly toasted).
Confectioners’ sugar (optional): Adds a sweet dusting. Sub: Cocoa powder or omit.
Whipped cream (optional): Provides creamy contrast. Sub: Vegan whipped topping or omit.

These ingredients are pantry-friendly, creating a wholesome, indulgent dessert.

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Instructions

Preheat oven and prep dishes: Preheat to 350°F (177°C). Grease two 2-cup soufflé dishes with butter or cooking spray. Tip: Greasing prevents sticking; ramekins or small baking dishes work if soufflé dishes are unavailable.
Melt chocolate: In a small microwave-safe bowl, melt 2 oz semisweet chocolate in 30-second intervals, stirring until smooth. Stir in 1/2 cup half-and-half cream until blended. Set aside. Tip: Stir frequently to avoid burning; a double boiler works if no microwave is available.
Make custard: In a large bowl, whisk 2/3 cup sugar, 1/2 cup 2% milk, 1 egg, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Stir in the chocolate-cream mixture until well combined. Tip: Room-temperature egg ensures a smooth custard; whisk thoroughly to dissolve sugar.
Add bread: Remove crusts from 4 slices day-old bread and cut into 1-inch cubes (about 3 cups). Add to the custard mixture and toss to coat. Let stand for 15 minutes to soak. Tip: Press bread gently to absorb custard; ensure cubes are evenly coated.
Bake: Spoon mixture evenly into the two prepared soufflé dishes. Bake for 30-35 minutes until a knife inserted in the center comes out clean. Tip: Check at 30 minutes; custard should be set but slightly jiggly.
Serve: Serve warm, sprinkled with confectioners’ sugar and topped with a dollop of whipped cream if desired. Tip: Let cool slightly (5-10 minutes) for best texture; dust sugar just before serving to avoid melting.