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Bread pudding is the perfect comfort food. It’s simple and unassuming, but it’s oh-so-good! It’s easy to make, and there are just so many ways to make it your own.
The history of bread pudding started with humble roots. It was commonly made by peasants to preserve their bread after it had gone stale.
Today, bread pudding is recognized as the ultimate comfort food. A cookbook author named Portia Little went so far as to compile over 1000 bread pudding recipes in a massive cookbook. Whether served sweet or savory, bread pudding is one of the most versatile dishes in the world.
This chocolate custard bread pudding is just one way to enjoy the ooey-gooey goodness of fall.
Warm Up on a Cold Day
Bread pudding tastes like it was made for winter. A bowl of warm pudding, slightly crunchy from the oven, drenched with glorious custard, could beat off the arctic chill.
The use of unsweetened chocolate here really provides a strong flavor of cocoa, but if you’re not a fan of unsweetened chocolate, you can substitute an equal portion of semisweet chocolate.
We recommend eating the pudding with a cup of hot chocolate or coffee. It also pairs quite nicely with a red wine such as a merlot.
Our chocolate custard bread pudding recipe is perfect for any occasion, but it’s especially satisfying on a cold day. Leftover bread pudding is almost as good cold, so this can be a great snack to send off to school with your kids.
Chocolate Custard Bread Pudding Sundae
It’s no secret that bread pudding and ice cream are good friends, but this recipe is amazing as a base for a homemade sundae. For the best flavor, the pudding should be warmed up so the ice cream melts all over it.
Vanilla ice cream is the standard when it comes to sundaes, and it doesn’t disappoint here. Put a piece of pudding in a cup or bowl and pile on the ice cream, chocolate syrup, nuts, sprinkles and whipped cream.
If you’re feeling bold, you can make a chocolate sundae instead – this is great for any chocolate lovers in your house. For a chocolate sundae, we recommend using caramel syrup instead of chocolate syrup, but if you really want a cocoa explosion, go ahead!
Whether you make our chocolate custard bread pudding recipe as a standalone or as part of an ice cream sundae, it’s a treat your whole family will love!Print
- 1½ cups milk
- 2 (1 ounce) squares unsweetened chocolate
- 1 cup white sugar, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups day-old bread cubes
- ½ cup chopped walnuts
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C).
- In a double boiler, heat together the milk and chocolate until chocolate is melted.
- In a 10×16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
- Beat together the eggs, 3/4 sugar and vanilla; blend together with chocolate mixture.
- Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
- Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.