Description
This Easy Chocolate Bread Pudding features soft, sweet Hawaiian rolls soaked in a rich, homemade chocolate custard, baked to perfection and served warm with a luscious chocolate creme anglaise sauce. Perfect as a comforting dessert, it balances the sweetness of brioche-like bread with the deep flavors of semi-sweet chocolate and a hint of coffee.
Ingredients
Bread
- 1 12-pack King’s Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight
Custard
- 3 tbsp butter + more for greasing the pan (45g)
- 2 eggs
- 2 egg yolks
- 2 1/2 cups whole milk (600g)
- 1/2 cup heavy cream (120g)
- 1/2 cup granulated sugar (100g); taste and add more if needed
- 1 tsp vanilla extract
- 1/2 tsp salt
- 300g semi-sweet chocolate (or mix of milk and dark chocolate)
- 1 tsp instant coffee (optional)
Optional Topping
- 1/2 cup chocolate chips or chopped chocolate of choice
Instructions
- Preheat and prepare baking dish: Preheat the oven to 350°F (175°C). Butter a 7×11″ ceramic or glass baking dish thoroughly to prevent sticking.
- Prepare the bread: Chop the King’s Hawaiian rolls or brioche bread into large cubes, about 1.5-2 inches each. Arrange them evenly in the buttered baking dish.
- Make the custard mixture: In a nonstick saucepan, combine butter, eggs, egg yolks, whole milk, heavy cream, granulated sugar, vanilla, salt, chopped semi-sweet chocolate, and instant coffee if using. Whisk everything thoroughly to break down the eggs and mix ingredients evenly.
- Cook the custard gently: Place the saucepan over medium-low heat. Stir continuously until the butter and chocolate melt completely and the mixture is smooth. Avoid cooking longer or letting the custard thicken too much, as it will continue to set in the oven.
- Assemble the bread pudding: If using, evenly scatter chocolate chips over the bread cubes in the baking dish. Pour the custard mixture over the bread, ensuring all pieces are well soaked. Save approximately 1.5 to 2 cups of custard for later use. Gently press the bread down to eliminate dry spots.
- Bake the bread pudding: Transfer the baking dish to the preheated oven and bake for 30-35 minutes. The pudding should be set but slightly wobbly in the center when shaken gently. If uncertain, err on underbaking to keep the texture moist.
- Prepare the creme anglaise sauce: While baking, return the reserved custard to the stove over low heat. Stir consistently for a few minutes until it begins to thicken slightly. Strain the sauce through a fine sieve for a smooth chocolate creme anglaise.
- Serve: Drizzle some of the warm creme anglaise over the freshly baked bread pudding. Serve immediately, with additional sauce on the side for extra richness and flavor.
Notes
- Using slightly dried-out bread helps it absorb the custard better without becoming mushy.
- You can substitute King’s Hawaiian rolls with brioche or any soft, sweet bread.
- Instant coffee is optional but enhances the depth of chocolate flavor.
- For a richer dessert, feel free to increase the amount of butter or chocolate chips.
- Make sure not to overbake to keep the bread pudding moist and tender.
- The creme anglaise can be stored refrigerated and gently reheated for serving later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
