Error: model did not return valid JSON.
Easy Chocolate Bread Pudding Recipe
A rich and indulgent dessert combining sweet Hawaiian rolls with a luscious chocolate custard, topped with optional chocolate chips and served with a decadent chocolate creme anglaise.
Ingredients
Bread
- 1.5 cups King's Hawaiian Rolls or Brioche bread, dried out overnight
- 3 tbsp butter (plus more for greasing)
- 2 eggs eggs
- 2 egg yolks egg yolks
- 2.5 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup granulated sugar (taste and add more if needed)
- 1 tsp vanilla
- 0.5 tsp salt
- 300 g semi sweet chocolate (or mix milk and dark)
- 1 tsp instant coffee (optional)
- 0.5 cup chocolate chips or chopped chocolate (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 7x11 inch baking dish with butter.
- Cut the bread into large cubes and arrange in the baking dish.
- Combine eggs, yolks, milk, cream, sugar, vanilla, salt, and melted chocolate in a saucepan; whisk thoroughly. Heat gently until chocolate melts, then pour over bread, soaking well. Scatter chocolate chips if using.
- Bake for 30-35 minutes until set but slightly wobbly. Meanwhile, reheat remaining custard, stir until thickened, strain to make chocolate creme anglaise.
- Serve warm with creme anglaise drizzled on top and extra on the side.
Notes
Ensure bread is dried out for best absorption. Adjust sugar to taste.
