Personally, I think if more people eat chocolate coffee desserts in the morning, we will see a significant reduction in morning crankiness worldwide. Just imagine waking up to the gentle cuddles of chocolate coffee bread pudding in your mouth. Mmm…
But be warned, this chocolate coffee deliciousness is not to be taken lightly of, after all, it is titled the Best Chocolate Coffee Bread Pudding. So what makes it the best? First of all, unlike other bread puddings that use brioche, French bread or croissant, this recipe calls for chocolate bread. Not the cakey kind of chocolate bread made with butter and sugar, but a sourdough based chocolate bread. I acquired a loaf from my local bakery Thorough Bread and Pastry (only available from Friday to Sunday, recipe here). This sourdough chocolate bread soaks up all the custard like nobody’s business, which is exactly what you want in a moist bread pudding. It’s totally ok if you don’t have chocolate bread, you can always substitute it with brioche, French baguette, or whatever day-old bread you have left over. Just make sure to soak the mixture a little longer before you bake it in the oven (about an hour more in refrigerator).The other reason it’s the best out there is that it’s very healthy in the bread pudding world. There is no butter or heavy cream, just milk. Some people like to use heavy cream for a creamier texture, but this recipe is already amazing with milk. With just milk and egg as binders, the result is a custardy, moist and frappucchino-ey bread pudding that you probably can’t find anywhere else.And the cool thing about this bread pudding (on the verge of tasting like a brownie) is that it’s so simple to make, you can even mix everything the day before and bake it the next morning. If you like chocolate, or coffee, you have to give this recipe a try. After all, it is THE BEST Chocolate Coffee Bread Pudding you will ever make! Feel free to chop up some chocolate Easter eggs you have lying around the house for this recipe!
The Best Chocolate Coffee Bread Pudding (Yield: 6 servings)
Level: (easy to hard)
Prep Time: 15 minutes
Total Time: 40 minutes, plus soaking 2 hours room temperature or up to 8 hours in the refrigerator
- 9″ x 5″ x 3″deep baking pan
- Parchment paper
- Measuring cups
- Measuring spoons
- 1 Spatula / Wooden spoon
- 1 Whisk
- 1 Chopping board and knife
- 1 Large bowls
- 2 1/2 cups of bread cubes (day-old chocolate bread/French bread/Brioche)
- 2 egg yolks*
- 5 tablespoon brewed coffee or 3 tablespoon espresso
- 1/2 tablespoon vanilla extract*
- 1 tablespoon cocoa powder
- 1/4 cup brown sugar*
- 1 1/4 cup milk (2% or whole)*
- 3 oz semi sweet chocolate (roughly chopped)*
- 1/2 tablespoon powdered sugar (optional)
- Preheat oven to 350°F degrees.
- Line baking pan with parchment paper.
- Spread bread cubes evenly in baking pan.
- In a large bowl, whisk the rest of the ingredients together and pour over bread cubes. Press bread into milk mixture.
- Let mixture sit for 2 hours at room temperature or up to 8 hours in the refrigerator.
- Before baking, press bread into milk mixture to make sure all bread surface has been soaked. Add in more milk if the bread has soaked everything up. You want at least half of the bread to be submerged in milk mixture.
- Bake for 35-40 minutes until bread pudding has set.
- Garnish with powdered sugar. Serve cold or warm with vanilla ice cream or whipped cream for ultimate indulgence.
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