Chocolate Bread Pudding Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: pieces

Calories: 299kcal

Author: Becky Hardin - The Cookie Rookie

Hot Chocolate Bread Pudding is the perfect holiday recipe. It's like drinking a cup of hot chocolate, but BETTER! An ooey, gooey, decadent chocolate dessert topped with toasted marshmallows. Yum! This dessert (or breakfast) is way too easy to be this delicious!

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Equipment

Ingredients

16 ounces Hawaiian sweet bread 454 grams (1 loaf)
3½ cups prepared hot chocolate 795 grams, cooled
5 large eggs 250 grams
1 teaspoon pure vanilla extract 4 grams
⅛ teaspoon kosher salt
½ cup milk chocolate chips 85 grams, divided
2 cups mini marshmallows 86 grams, divided

Instructions

Preheat oven to 350°F.
Slice the loaf of bread into 1-inch cubes, cutting off the crust. It will make about 10-11 cups of bread.
16 ounces Hawaiian sweet bread
Place the bread cubes on a baking sheet and bake for about 30 minutes, turning twice. (you can skip this step if you're tight on time, but the toasted bread makes this extra tasty!)
In a large bowl, whisk together the hot chocolate, eggs, vanilla, and salt. Set aside.
3½ cups prepared hot chocolate, 1 teaspoon pure vanilla extract, 5 large eggs, ⅛ teaspoon kosher salt
Place one layer of bread cubes into a 9x9-inch baking dish. Scatter ¼ cup chocolate chips and ¼ cup mini marshmallows over the bread.
½ cup milk chocolate chips, 2 cups mini marshmallows
Top with the rest of the bread and pack tightly. Sprinkle with the remaining ¼ chocolate chips and ¼ cup of the marshmallows.
Pour hot chocolate mixture into the baking dish. The liquid should come to almost to the top of the dish with a bit of the bread still exposed. Cover with foil.
Refrigerate overnight or for at least 2 hours.
When ready to prepare, preheat oven to 325°F. Allow the bread pudding to rest on the counter while the oven heats.
Bake, uncovered, for 45-50 minutes or until the bread cubes are crisp and browned and a toothpick inserted into the middle is firm.
Remove the dish from the oven and top with the remaining 1½ cups mini marshmallows.
Switch your oven settings to broil and broil for approximately 3-4 minutes, or until the marshmallows are toasted to your liking. Watch it closely, the broiler can burn the marshmallows easily.
Let sit for about 20 minutes before serving, it will be very hot. Slice and serve.

Video

Notes

I like Hawaiian sweet bread, but you can use whatever bread you like. Challah would be great!
This recipe is super easy to make! Since the bread needs to soak in the hot chocolate mixture for a while anyways, this is something you can easily prep ahead of time, and then just bake it before serving.

Storage: Store chocolate bread pudding in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition