Easy Chocolate Bread Pudding

Name: Easy Chocolate Bread Pudding
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 pieces Hawaiian Sweet Rolls (1 12-pack King's Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight); 3 tbsp Unsalted Butter (3 tbsp butter + more for greasing the pan (45g)); 2 pieces Egg (2 eggs); 2 pieces Egg Yolks (2 egg yolks); 2 ½ cup Whole Milk (2 1/2 cups whole milk (600g)); ½ cup Heavy Cream (1/2 cup heavy cream (120g)); ½ cup Granulated Sugar (1/2 cup granulated sugar (100g) ; taste and add more if needed); 1 tsp Vanilla (1 tsp vanilla); ½ tsp Table Salt (1/2 tsp salt); 300 g Semisweet Chocolate Chunks (300g semi sweet chocolate (or mix milk and dark)); 1 tsp Coffee (1 tsp instant coffee, optional) — optional; ½ cup Chocolate Chip (1/2 cup chocolate chips or chopped chocolate of choice, optional) — optional

An easy American dessert where cubes of bread are soaked in a rich chocolate custard and baked until set, served warm with a homemade chocolate crème anglaise.

50 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Ingredients

For 4 servings

Hawaiian Sweet Rolls12 pieces · 1 12-pack King's Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight
Unsalted Butter3 tbsp · 3 tbsp butter + more for greasing the pan (45g)
Egg2 pieces · 2 eggs
Egg Yolks2 pieces · 2 egg yolks
Whole Milk2 ½ cup · 2 1/2 cups whole milk (600g)
Heavy Cream½ cup · 1/2 cup heavy cream (120g)
Granulated Sugar½ cup · 1/2 cup granulated sugar (100g) ; taste and add more if needed
Vanilla1 tsp · 1 tsp vanilla
Table Salt½ tsp · 1/2 tsp salt
Semisweet Chocolate Chunks300 g · 300g semi sweet chocolate (or mix milk and dark)
Coffee1 tsp · 1 tsp instant coffee, optional · optional
Chocolate Chip½ cup · 1/2 cup chocolate chips or chopped chocolate of choice, optional · optional

Make it mine in the app

Steps

1Pre-heat oven to 350F, and brush butter in a 7x11" baking dish (ceramic or glass recommended)
2Chop the King's Hawaiian Rolls (or the bread you are using) into large cubes (about 1.5-2" each), and arrange inside the baking dish
3To make the custard, combine the remaining ingredients in a nonstick saucepan, and whisk thoroughly to break down the eggs
4Place the saucepan on the stove on medium low heat, and stir and cook until the butter and chocolate have melted and mixed in. Do not cook any longer or wait for the custard to thicken, as it will continue to cook and thicken in the oven
5If using chocolate chips, scatter them on top of the bread in the baking dish. Then pour the custard all over the bread, getting all pieces well-soaked, and save about 1.5 to 2 cups of the sauce for later. Gently press down on the bread to ensure there are no dry parts
6Transfer the baking dish to the oven and bake for ~30-35 minutes. The bread pudding should feel set, but slightly wobbly when shaken. If in doubt, lean towards under baking vs over baking
7In the meanwhile, return the remaining custard to the stove on low heat. Cook and stir constantly for a few minutes until the sauce just starts to thicken up. Strain the sauce and you have a beautiful chocolate creme anglaise!
8Pour some of the creme anglaise onto the bread pudding when it is done baking. Serve while it is still warm with more creme anglaise on the side