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Double Chocolate Bread Pudding

The other night I had this craving for bread pudding. Bonnie’s made a few in her time that were pretty amazing and with this gnawing in my belly I thought I’d follow in her footsteps. After searching and finding some that looked yummy, Moviestar proceeded to tell me he wanted something chocolaty for dessert. Well, I’ve never had a chocolate bread pudding before but what the hell!? Let’s give it a try.

chocolate bread pudding

The coolest thing I saw in one of the recipes was using hawaiian sweet rolls for the bread crumbs instead of regular bread/french bread. It really helped make the pudding sweeter and more moist. Super yummy.

chocolate bread pudding

Once the rolls are cut into 1/2 in. cubes, put ’em on the old cookie sheet and bake them in the oven until the surfaces are crispy. They will need a bit of hardness for the drenching that they undergo in the next step.

chocolate bread pudding

While the bread is toasting, mix your “pudding” ingredients. Once the bread is done toasting, mix it into the pudding. I know it looks a little gross….. but trust me, it is delicious. Then, pop this bowl in the fridge. Mine took about an hour to chill. Depending on your fridge, it can take as little as 30 minutes or as much as 4 hours. Just check every 30 minutes and remove when it is firm.

double chocolate bread pudding recipe

Now, this is where you can get a little creative. Like  we did! I wanted to make single servings in our ramekins. Moviestar was craving some serious chocolate, so we filled each ramekin halfway with the pudding and topped with a layer of chocolate chips {a little too much if you ask me – maybe a little less than this next time}.

chocolate bread pudding

Next, we filled the rest of the ramekins with the pudding and tossed a few more chips on top. Then, we want to pop them in the oven.

Mmmmm….. double chocolaty goodness fresh from the oven. They were sooo good.


Double Chocolate Bread Pudding

Serves 2
Prep time 45 minutes
Cook time 1 hours, 5 minutes
Total time 1 hours, 50 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Breakfast, Dessert
Misc Pre-preparable, Serve Hot
This double chocolate bread pudding will hit the spot with its small serving. If you are craving chocolate, but do not want to overdo it, try this ramekin sized easy-to-make chocolate bread pudding. It is perfect for those chilly autumn and winter days.


  • 1 3/4 cup Hawaiian Sweet Roll (1/2 inch cubes)
  • 2/3 cups Milk (Cow's milk or almond milk)
  • 2 tablespoons sugar
  • 1 1/2 tablespoon cocoa powder (unsweetened)
  • 1/2 teaspoon vanilla extract
  • 1 egg (lightly beaten)


Step 1 Preheat the oven to 350°
Step 2 Arrange bread cubes in a single layer on a baking sheet.
Step 3 Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted.
Step 4 Remove bread from oven.
Step 5 Decrease oven temperature to 325°.
Step 6 Combine milk, sugar, cocoa, vanilla and egg in a medium bowl then stir well with a whisk.
Step 7 Add bread, toss to coat. Cover and chill in fridge for 30 minutes or up to 4 hours.
Step 8 Once chilled divide half of pudding/bread mixture evenly between 2 ramekins.
Step 9 Sprinkle evenly with half chocolate chips.
Step 10 Divide remaining bread mixture between ramekins.
Step 11 Top with a few more chocolate chips.
Step 12 Place ramekins in an 8-inch square baking pan.
Step 13 Add enough hot water to pan to reach 1 inch.
Step 14 Bake at 325° for 35 minutes or until set.
Step 15 Serve each pudding warm.


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