Description
This decadent Chocolate Bread Pudding recipe features toasted challah bread soaked in a rich mixture of milk, cocoa, monkfruit sweetener, and vanilla, then baked to perfection with dark chocolate chunks. Served warm with a dollop of whipped topping, it makes a delightful dessert for two that’s both comforting and indulgent.
Ingredients
Scale
Bread and Base
- 1 ¾ cups challah bread, cut into 1/2 inch cubes (no crust, about 1.25 oz)
Wet Ingredients
- ⅔ cup 1% reduced-fat milk
- 2 tbsp monkfruit sweetener (or sugar)
- 1 ½ tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 1 large egg, lightly beaten
Additional
- Cooking spray
- 1 ounce dark chocolate, coarsely chopped
- 2 tbsp whipped topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for toasting the bread cubes.
- Toast Bread: Arrange the bread cubes in a single layer on a baking sheet. Bake them at 350°F for 5 minutes or until they are lightly toasted, enhancing their texture and flavor. Remove from oven and lower the oven temperature to 325°F.
- Prepare Custard Mixture: In a medium bowl, whisk together the milk, monkfruit sweetener, cocoa powder, vanilla extract, and lightly beaten egg until well combined. This mixture will soak into the bread and form the custard base.
- Soak Bread: Add the toasted bread cubes to the custard mixture, gently tossing to coat all pieces evenly. Cover and chill the mixture in the refrigerator for at least 30 minutes, or up to 4 hours, allowing the bread to absorb the flavors.
- Assemble Ramekins: Spray two 6-ounce ramekins with cooking spray. Divide half of the soaked bread mixture evenly into the ramekins, then sprinkle half of the coarsely chopped dark chocolate over the top. Add the remaining bread mixture to the ramekins, finishing with the remaining chocolate on top.
- Bake in Water Bath: Place the ramekins into an 8-inch square baking pan and pour in about 1 inch of hot water to create a water bath. This technique ensures gentle, even cooking. Bake in the oven at 325°F for 35 minutes or until the pudding is set and slightly firm to the touch.
- Serve: Remove from the oven and serve warm. Optionally, garnish each serving with 1 tablespoon of whipped topping for added richness and presentation.
Notes
- Using challah bread gives the pudding a rich, slightly sweet base, but brioche or white sandwich bread can be substituted if necessary.
- Allowing the bread to soak in the custard mixture for at least 30 minutes ensures better texture and flavor absorption.
- The water bath is essential to prevent the custard from curdling and to promote even baking for a creamy consistency.
- Monkfruit sweetener provides a lower-calorie alternative to sugar that doesn’t compromise sweetness.
- If desired, toppings such as fresh berries or a drizzle of caramel sauce complement the chocolate flavors nicely.
