Chocolate Bread Pudding

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.

https://www.youtube.com/watch?v=9NdrOX1Nql0

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.

Prep Time 15 mins

Cook Time 10 mins

Rest Time 1 hr

Total Time 1 hr 25 mins

Cooking Method: no bake

Cuisine: Continental

Courses: Dessert

Difficulty: Beginner

Servings: 4

Calories: 450

Best Season: Suitable throughout the year

Dietary: Vegetarian

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

200 g dark sweet chocolate (chopped)
4 slices wheat bread (tear or chop)
100 g unsalted butter (softened)
as needed walnuts (chopped)

For the Custard Sauce

1 tsp vanilla custard powder
1 cup boiled milk
3 tsp sugar

Instructions

Prep Work

1
Chop Chocolate
Chop chocolate into small pieces and set aside.
2
Prepare breadTear or slice bread into bite-sized pieces.
3
Chop walnutsChop the walnuts and set them aside.
4
Grease ramekinsGrease ramekins or small molds with butter to prevent sticking.
5
Dissolve custard powderIn a small bowl, dissolve vanilla custard powder in a little cold milk.

Method

6
Melt butter and chocolate
In a saucepan over low heat, melt the butter and chocolate pieces together until smooth in a low flame .
7
Combine milkPour boiled milk into the melted chocolate and stir until fully incorporated.
8
Stir in bread and walnutsAdd the chopped bread pieces and walnuts, mixing gently until every piece is coated.
9
Fill ramekinsSpoon the chocolate-bread mixture into the greased ramekins, pressing lightly.
10
Chill to setLet the ramekins sit undisturbed for 1 hour to firm up.
11
Sweeten custardIn a wide pan, heat the remaining boiled milk and stir in sugar until dissolved.
12
Add custard powderWhisk the dissolved custard powder into the sweetened milk and cook until sauce thickens.
13
Plate and garnishUnmold the chilled puddings onto plates, pour custard sauce around, and garnish with mint.