Chocolate Lava Bread Pudding is a dessert that combines the comforting warmth of bread pudding with the decadent richness of chocolate lava cake. It’s surprisingly easy to make and guaranteed to impress! This recipe is perfect for chocolate lovers and anyone looking for a unique and satisfying treat.
Why You Will Love This Recipe
This Chocolate Lava Bread Pudding is so much more than your average dessert. What sets it apart is the gooey, molten chocolate center that oozes out with every spoonful. The bread pudding itself is soft, custardy, and infused with chocolate flavor, creating a wonderful contrast in textures. It’s easy to customize with different types of bread or chocolate, and it’s a fantastic way to use up stale bread. Plus, it requires minimal effort and delivers maximum indulgence!
Ingredients
- 6 cups cubed stale bread (such as challah, brioche, or French bread)
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter, cut into small pieces
Step-by-Step Instructions
Step 1: Prepare the Bread
Place the cubed bread in a large bowl. If your bread isn’t already stale, you can lightly toast it in the oven at 300°F (150°C) for about 10 minutes to dry it out a bit.
Step 2: Make the Custard
In a separate bowl, whisk together the milk, heavy cream, eggs, sugar, cocoa powder, vanilla extract, and salt until well combined. Make sure there are no lumps of cocoa powder.
Step 3: Soak the Bread
Pour the custard mixture over the cubed bread, making sure all the bread is evenly coated. Gently press down on the bread to submerge it in the custard. Let it sit for at least 30 minutes, or up to an hour, to allow the bread to soak up the liquid. This step is important for a moist and delicious bread pudding.
Step 4: Add the Chocolate
Gently fold in about half of the chopped bittersweet chocolate into the bread mixture. This will help distribute the chocolate flavor throughout the bread pudding.
Step 5: Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Step 6: Assemble and Bake
Pour the bread pudding mixture into the prepared baking dish. Sprinkle the remaining chopped chocolate evenly over the top of the bread pudding. Dot the top with the small pieces of butter.
Step 7: Bake the Bread Pudding
Bake for 45-50 minutes, or until the bread pudding is set around the edges but still slightly soft in the center. A knife inserted into the center should come out with some melted chocolate but not completely wet batter. The top should be golden brown and slightly crusty.
Step 8: Cool and Serve
Let the Chocolate Lava Bread Pudding cool for about 15 minutes before serving. This allows the molten chocolate center to set slightly but still remain gooey.
Serving Suggestions
This decadent dessert is fantastic on its own, served warm with a spoon to scoop up that irresistible molten chocolate center. For an extra touch of indulgence, consider adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on top. The coldness of the ice cream or cream contrasts beautifully with the warm bread pudding and gooey chocolate.
The rich chocolate flavor pairs wonderfully with a dusting of cocoa powder or a sprinkle of powdered sugar. Fresh berries, such as raspberries or strawberries, can also be added for a pop of color and a touch of tartness that complements the chocolate perfectly.
Chocolate Lava Bread Pudding is perfect for special occasions like birthdays, anniversaries, or holiday gatherings. It’s also a great way to end a cozy family dinner on a sweet note. Its impressive presentation and delicious flavor are sure to make any occasion feel more special.
Storage and Reheating
To store leftover Chocolate Lava Bread Pudding, let it cool completely, then cover the baking dish tightly with plastic wrap or transfer the bread pudding to an airtight container. Store it in the refrigerator for up to 3 days.
For reheating, you can gently warm individual portions in the microwave for about 30-60 seconds, or until heated through. Alternatively, you can reheat the entire baking dish in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until warmed through. Be careful not to overheat it, or the chocolate center may become too runny.
Key Details
- Prep time: 20 minutes
- Cook time: 45-50 minutes
- Servings: 8-10
- Equipment: 9×13 inch baking dish, large bowl, whisk
Chocolate Lava Bread Pudding
Ingredients
- 6 cups cubed stale bread such as challah, brioche, or French bread
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate chopped
- 2 tablespoons unsalted butter cut into small pieces
Instructions
- Place the cubed bread in a large bowl. If your bread isn't already stale, you can lightly toast it in the oven at 300°F (150°C) for about 10 minutes to dry it out a bit.
- In a separate bowl, whisk together the milk, heavy cream, eggs, sugar, cocoa powder, vanilla extract, and salt until well combined. Make sure there are no lumps of cocoa powder.
- Pour the custard mixture over the cubed bread, making sure all the bread is evenly coated. Gently press down on the bread to submerge it in the custard. Let it sit for at least 30 minutes, or up to an hour, to allow the bread to soak up the liquid.
- Gently fold in about half of the chopped bittersweet chocolate into the bread mixture.
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
- Pour the bread pudding mixture into the prepared baking dish. Sprinkle the remaining chopped chocolate evenly over the top of the bread pudding. Dot the top with the small pieces of butter.
- Bake for 45-50 minutes, or until the bread pudding is set around the edges but still slightly soft in the center. A knife inserted into the center should come out with some melted chocolate but not completely wet batter. The top should be golden brown and slightly crusty.
- Let the Chocolate Lava Bread Pudding cool for about 15 minutes before serving.
