Ever wish you could turn leftover bread and chocolate into something comforting, and totally restaurant-worthy?
Say hello to Chocolate Bread Pudding with Custard Sauce—a quick dessert that transforms pantry staples into a fudgy, nutty delight. Whether you’re finishing a weeknight dinner or hosting friends, this pudding is your secret weapon for a sweet finish.
A Twist on a Timeless Classic
Bread pudding dates back centuries, originally born out of frugal kitchens where stale bread met rich custard. Over time, it’s become a globally loved dessert, from French pain perdu to American casserole-style puddings. This version combines dark chocolate, walnuts, and a silky vanilla custard sauce, giving the old favorite a modern, chocolate-forward makeover.
Why You’ll Love This Dessert
- Fast & forgiving: No fancy techniques—just melt, mix, and set.
- Pantry-friendly: Uses everyday bread, chocolate and pantry staples.
- Texture play: Fudgy center, tender bread and crunchy walnuts.
- Customizable: Swap nuts, swirl in fruit preserves or swap chocolate types.
Ingredient Breakdown: Flavor, Texture & Benefits
Ingredient Breakdown
- Dark Sweet Chocolate: Provides rich cocoa depth and a glossy, melty base.
- Wheat Bread: Absorbs the chocolate custard, creating that pudding’s signature soft texture.
- Unsalted Butter: Adds a silky mouthfeel and helps bind the ingredients.
- Milk: Carries flavor—used both in the pudding mix and the custard sauce—to keep everything creamy.
- Chopped Walnuts: Offer nutty crunch and a touch of earthy bitterness to balance the sweetness.
- Vanilla Custard Powder: Thickens the sauce, giving it a smooth, pourable consistency.
- Sugar: Sweetens the custard; adjust to taste.
- Mint Sprig (optional): A fresh note and pretty garnish.
🌿 Vegan Swap: Use plant-based butter, non-dairy milk, and vegan dark chocolate to keep the same fudgy magic.
How It All Comes Together
You’ll start by chopping your chocolate and tearing bread into bite-size pieces. In a saucepan over low heat, melt butter and chocolate together until silky, then stir in warm milk. Fold in bread and walnuts so each piece soaks up that glossy chocolate, then spoon the mixture into greased ramekins. Let them rest for an hour so the pudding firms up just enough to hold its shape.
While that sets, whisk together custard powder, a little milk, and sugar into a smooth slurry. Heat the remaining milk until steaming, stir in the slurry, and whisk constantly until the sauce thickens to a pourable consistency. Turn off the heat—you’ve just made your custard.
What Goes Along
This Chocolate Bread Pudding is sublime on its own, but you can ramp it up with:
- Fresh berries for tart contrast
- Whipped cream or mascarpone dollops
- Espresso shot on the side for an adult kick
- A dusting of powdered sugar or cocoa powder
How to Serve
Invert each ramekin onto a dessert plate, slice through the pudding to release that fudge core, and drizzle generously with warm custard sauce. Garnish with a mint sprig or extra chopped walnuts for an elegant touch.
Packing & Party Prep
- Make-Ahead: Assemble puddings and refrigerate them covered for up to 8 hours; prepare custard sauce just before serving.
- Bulk Batches: Scale the recipe into a large baking dish; bake and set as one pudding, then slice into squares.
- Transport Tips: Carry custard sauce in a thermos to keep it warm; pack puddings in airtight containers.
Chocolate Bread Pudding
Description
A fudgy Chocolate Bread Pudding made by melting dark chocolate and butter with milk, then mixing in torn wheat bread and walnuts. Set in individual ramekins and served warm with a silky vanilla custard sauce, it’s a quick, comforting dessert that turns simple pantry ingredients into a show-stopping finale.
Ingredients
For the Custard Sauce
Instructions
Prep Work
-
Chop Chocolate
Chop chocolate into small pieces and set aside.
-
Prepare bread
Tear or slice bread into bite-sized pieces. -
Chop walnuts
Chop the walnuts and set them aside. -
Grease ramekins
Grease ramekins or small molds with butter to prevent sticking.
-
Dissolve custard powder
In a small bowl, dissolve vanilla custard powder in a little cold milk.
Method
-
Melt butter and chocolate
In a saucepan over low heat, melt the butter and chocolate pieces together until smooth in a low flame .
-
Combine milk
Pour boiled milk into the melted chocolate and stir until fully incorporated.
-
Stir in bread and walnuts
Add the chopped bread pieces and walnuts, mixing gently until every piece is coated.
-
Fill ramekins
Spoon the chocolate-bread mixture into the greased ramekins, pressing lightly.
-
Chill to set
Let the ramekins sit undisturbed for 1 hour to firm up. -
Sweeten custard
In a wide pan, heat the remaining boiled milk and stir in sugar until dissolved. -
Add custard powder
Whisk the dissolved custard powder into the sweetened milk and cook until sauce thickens.
-
Plate and garnish
Unmold the chilled puddings onto plates, pour custard sauce around, and garnish with mint.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 15g75%
- Cholesterol 55mg19%
- Sodium 150mg7%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 25g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.