This warm chocolate bread pudding studded with dark chocolate chunks is an elegant, easy dessert for Valentine’s Day, date night, or any occasion that calls for something rich and comforting.
Dark Chocolate Chunk Bread Pudding
Bread pudding is one of those desserts that feels indulgent but is simple to prepare at home. This chocolate version uses cubed challah or brioche soaked in a chocolatey custard and finished with large chunks of dark chocolate. Baking individual portions in ramekins gives a tender, custardy center with pockets of melted chocolate—perfect for sharing.
Why This Recipe Works
Chocolate triggers feel-good sensations for many people, which makes this dessert especially satisfying. I originally developed and shared this recipe when I had leftover challah, and it quickly became a favorite for intimate dinners because it’s simple, elegant, and adaptable.
What I appreciate about this bread pudding:
- Perfect for two: The recipe scales easily and is ideal when baked in two small ramekins.
- Deep chocolate flavor: Unsweetened cocoa in the custard and chopped dark chocolate produce intense chocolate notes without excessive added sugar.
- Make-ahead friendly: The bread soaks in the custard, so you can prepare it ahead and bake when ready.
- Individual portions: Ramekins make presentation simple and portion control effortless.
Ingredients You’ll Need
Below are the core ingredients used to make this lighter-style chocolate bread pudding. Exact measurements are provided in the recipe card further down.
- Challah or brioche: Soft, slightly sweet breads that absorb the custard well. Day-old bread works best.
- 1% reduced-fat milk: Keeps the custard lighter while remaining creamy.
- Monk fruit sweetener or sugar: Sweetens the mixture without overpowering the chocolate.
- Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness.
- Vanilla extract: Enhances the chocolate and rounds out the flavor.
- Egg: Creates a silky custard that sets during baking.
- Cooking spray: To grease ramekins and prevent sticking.
- Dark chocolate: Chop a bar into large chunks so each bite has a melting piece of chocolate. Use 70% if you like intense chocolate or choose semi-sweet if you prefer less bitterness.
- Whipped topping (optional): A spoonful of whipped cream, whipped yogurt cream, or whipped coconut cream complements the warm pudding.
How to Make Dark Chocolate Chunk Bread Pudding
Using slightly dried or day-old bread is essential for texture. Drying the cubes briefly in the oven ensures they soak up the custard without turning mushy. Follow the printable recipe card near the bottom for exact quantities.
- Dry the bread: Preheat the oven and toast the bread cubes on a baking sheet for about 5 minutes at 350°F until lightly toasted. The cubes should be dryer but still tender—avoid making hard croutons.
- Whisk the custard: Combine milk, monk fruit (or sugar), unsweetened cocoa, vanilla, and the beaten egg. Whisk until smooth and well blended.
- Soak the bread: Toss the toasted bread cubes with the chocolate custard so they’re evenly coated. Cover and refrigerate for 30 minutes to 4 hours to let the bread absorb the chocolate flavor.
- Assemble ramekins: Grease two 6-ounce ramekins. Divide half the soaked bread into the ramekins, sprinkle with half of the chopped chocolate, then top with the remaining bread and chocolate.
- Bake in a water bath: Place the ramekins in an 8-inch square baking pan and pour hot water into the pan to reach about 1 inch up the sides of the ramekins. Bake at 325°F for about 35 minutes, until the custard is set but still slightly jiggly in the center.
- Serve warm: Let cool slightly, then serve warm with a tablespoon of whipped topping or a few fresh berries for a festive touch.
Chocolate Tips
- Choose good-quality cocoa powder and chocolate—better ingredients make a noticeable difference.
- Leave the chocolate in large, irregular chunks so you get satisfying bites of melted chocolate throughout the pudding.
Variations
- Bread options: While challah works beautifully, brioche, French bread, croissants, or Hawaiian rolls are all great alternatives.
- Milk: Use 2% or whole milk for a richer custard if you prefer.
- Add a splash: A tablespoon of coffee liqueur, Kahlua, or espresso can deepen the chocolate flavor—add to the milk mixture if desired.
- Dairy-free: Substitute almond milk (or another plant milk) and dairy-free chocolate, and ensure the bread you use is dairy-free.
- Sweetener: Regular granulated sugar may be used in place of monk fruit if you prefer.
- Topping ideas: Fresh raspberries or strawberries add a bright pop of color and acidity for Valentine’s Day.
What if I don’t have ramekins?
Use the smallest ovenproof dish you have. An 8×8-inch pan works well for doubling the recipe; a 9×13-inch pan works for larger batches. Adjust the bake time slightly until the center is set.
Time-Saving Tip
If you scale the recipe, increase ingredient quantities proportionally. Preparing the custard and soaking the bread ahead of time makes finishing and baking quick when you’re ready to serve.
Storage
This bread pudding is best served warm, but it stores well for leftovers.
- Refrigerate: Cool, cover, and refrigerate up to 3 days.
- Reheat: Warm in the microwave until heated through, or bake the ramekin at 350°F for 5–10 minutes until warmed evenly.
More Valentine’s Dessert Ideas
If you enjoy this dessert, try other chocolate-forward treats for a romantic menu: chocolate crepes with strawberries, chocolate-covered strawberries, chocolate parfaits, a moist chocolate cake, or a chocolate raspberry cheesecake.
Recipe Card — Chocolate Bread Pudding (Serves 2)
Prep: 15 mins • Chill: 30 mins (up to 4 hours) • Cook: 35 mins • Total: about 1 hour 20 mins
Ingredients
- 1 ¾ cups challah bread, cut into 1/2-inch cubes (no crust)
- 2/3 cup 1% reduced-fat milk
- 2 tablespoons monk fruit sweetener (or sugar)
- 1 ½ tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
- 1 ounce dark chocolate, coarsely chopped
- 2 tablespoons whipped topping (optional)
Instructions
- Preheat oven to 350°F. Arrange bread cubes in a single layer on a baking sheet and bake 5 minutes until lightly toasted. Reduce oven temperature to 325°F.
- In a medium bowl, whisk together milk, sweetener, cocoa powder, vanilla, and the beaten egg until smooth.
- Add toasted bread to the bowl and toss gently to coat. Cover and refrigerate 30 minutes to 4 hours to let the bread soak up the custard.
- Coat two 6-ounce ramekins with cooking spray. Divide half the bread mixture between the ramekins, sprinkle with half the chopped chocolate, then top with remaining bread and chocolate.
- Place the ramekins in an 8-inch square baking pan and add hot water until it reaches about 1 inch up the sides of the ramekins. Bake at 325°F for about 35 minutes, or until the custard is set.
- Serve warm with a tablespoon of whipped topping or fresh berries, if desired.
Nutrition (approx. per serving)
Calories: 225 • Protein: 9 g • Carbs: 33 g • Fat: 11.5 g • Fiber: 3 g • Sugar: 9 g