Have you ever taken a bite of something that instantly transports you back to cozy family dinners or lazy Sunday afternoons? Cocoa & Toast Bread Pudding is one of those magical desserts that does just that. It’s rich, chocolatey, and comforting—like a warm hug on a cold day.
This recipe transforms simple, everyday ingredients into a decadent dessert that’s both satisfying and easy to make. Whether you’re hosting a dinner party, treating your family, or indulging in some solo comfort food, this bread pudding is guaranteed to impress. Plus, the addition of toasted mini marshmallows gives it an irresistible s’mores-like finish.
Let’s dive in and learn how to create this delightful dessert step by step.
Why You’ll Love Cocoa & Toast Bread Pudding
- Easy to Make: It’s as simple as mixing, pouring, and baking—perfect for all skill levels.
- Rich Chocolate Flavor: The cocoa custard makes this bread pudding incredibly decadent.
- Great Use for Leftover Bread: Don’t let stale bread go to waste—turn it into a delicious treat!
- Perfect for Any Occasion: Whether it’s a holiday feast or a weeknight dessert, this dish always hits the spot.
- Kid-Friendly: The gooey marshmallows on top make it fun and irresistible for kids and adults alike.
Ingredients for Cocoa & Toast Bread Pudding
Here’s a quick breakdown of the ingredients you’ll need to whip up this crowd-pleasing dessert.
Bread Pudding Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Country bread (stale) | 1 (16-ounce) loaf | Cut into 1-inch cubes. |
| Whole milk | 3 ½ cups | Warmed to room temperature. |
| Unsweetened cocoa powder | ¾ cup | Adjust to taste. |
| Sugar | ⅔ cup | Adds sweetness to the custard. |
| Vanilla extract | 1 teaspoon | Enhances the flavor. |
| Salt | ⅛ teaspoon | Balances the sweetness. |
| Eggs | 4 large | Binds the custard. |
Topping Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Mini marshmallows | 1 mounded cup | For a gooey, toasted finish. |
How to Make Cocoa & Toast Bread Pudding
1. Prep Your Bread
- Slice the loaf of country bread into 1-inch cubes, yielding about 11 cups.
- If your bread is fresh, spread the cubes on a baking tray and toast them in a 350°F oven for 30-40 minutes, tossing occasionally, until dry.
- If you’re planning ahead, you can let the bread sit out overnight to naturally stale.
Pro Tip: Toasted bread adds a deeper, nuttier flavor to the pudding.
2. Make the Cocoa Custard
- Warm 3 ½ cups of whole milk in a saucepan over medium heat or microwave it in 30-second intervals until it’s warm to the touch but not steaming.
- Remove the milk from the heat and whisk in:
- ¾ cup unsweetened cocoa powder
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Taste the mixture and adjust the sweetness or cocoa flavor as needed.
- Once cooled to room temperature, whisk in 4 large eggs until smooth and fully combined.
3. Assemble the Bread Pudding
- Grease a 2-quart baking dish (9×9-inch or deep 8×8-inch) with butter or nonstick spray.
- Fill the dish with the bread cubes, packing them in tightly. You may have some extra cubes left over—save these for homemade breadcrumbs!
- Pour the cocoa custard evenly over the bread, pressing down gently to ensure every piece is soaked.
- Cover the dish and refrigerate for at least 1 hour or overnight.
4. Bake the Bread Pudding
- Preheat your oven to 325°F.
- Take the bread pudding out of the refrigerator and let it sit at room temperature while the oven heats up.
- Remove the cover and bake for 45-55 minutes. The tips of the bread cubes should be crisp, and a toothpick inserted in the center should come out mostly clean with just a little chocolate.
5. Add the Toasted Marshmallow Topping
6. Cool and Serve
Let the bread pudding cool for at least 10 minutes before serving. This allows the custard to set and makes it easier to cut and serve.
Pair with a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate syrup for an extra indulgent treat.
Tips for Perfect Cocoa & Toast Bread Pudding
- Use Stale Bread: Fresh bread can become mushy. If your bread isn’t stale, toast it to dry it out.
- Taste the Custard: Adjust the sugar or cocoa powder in the custard to suit your preferences.
- Don’t Overbake: Overbaking can dry out the pudding. Check for a custard-like texture in the center.
- Customize Your Toppings: Swap marshmallows for chocolate chips, nuts, or even fresh berries for a twist.
- Make Ahead: Assemble the dish the night before, then bake fresh the next day for convenience.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 8 servings):
| Nutrient | Per Serving (Approx) |
|---|---|
| Calories | 290 |
| Total Fat | 8g |
| Carbohydrates | 45g |
| Sugar | 25g |
| Protein | 8g |
| Fiber | 2g |
Serving Suggestions for Cocoa & Toast Bread Pudding
This dessert is versatile and pairs beautifully with a variety of accompaniments:
- Classic Pairing: Serve warm with a scoop of vanilla ice cream.
- For a Gourmet Touch: Drizzle with salted caramel or chocolate ganache.
- As a Breakfast Treat: Pair with fresh berries and a dollop of Greek yogurt.
- Seasonal Flair: Add a sprinkle of powdered sugar for a festive look during the holidays.
FAQs About Cocoa & Toast Bread Pudding
1. Can I use a different type of bread?
Yes! Brioche, challah, or French bread work beautifully in this recipe. Just make sure the bread is stale or toasted.
2. Can I make this dessert dairy-free?
Absolutely. Swap whole milk with almond, oat, or coconut milk, and use a vegan marshmallow brand.
3. How do I store leftovers?
Store leftover bread pudding in an airtight container in the refrigerator for up to 1 week. Reheat individual portions in the microwave for 20-30 seconds.
4. Can I freeze bread pudding?
Yes! Wrap the baked and cooled pudding tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
5. What if I don’t have mini marshmallows?
You can use regular marshmallows cut into smaller pieces or substitute with chocolate chips for a gooey topping.
6. Can I make this without cocoa powder?
Yes! Simply skip the cocoa powder and make a classic vanilla custard instead. You can add cinnamon or nutmeg for extra flavor.
Final Thoughts: Make Cocoa & Toast Bread Pudding Tonight!
Cocoa & Toast Bread Pudding is the ultimate dessert when you want something indulgent, comforting, and easy to make. With its rich chocolate custard, toasty bread, and gooey marshmallow topping, this dish is sure to become a favorite in your household.
Why wait? Gather your ingredients, preheat your oven, and treat yourself to this decadent dessert today. It’s time to turn your stale bread into something extraordinary!
Cocoa & Toast Bread Pudding: The Ultimate Comfort Dessert
Description
Transform simple, everyday ingredients into a decadent dessert with this Cocoa & Toast Bread Pudding. Rich chocolate custard soaks into toasted bread cubes, creating a comforting treat topped with gooey toasted marshmallows. Perfect for gatherings or cozy nights in, this dessert is an instant crowd-pleaser.
Ingredients
For the Bread Pudding:
- 1 (16-ounce) loaf country bread (stale), cut into 1-inch cubes
- 3 ½ cups whole milk, warmed
- ¾ cup unsweetened cocoa powder
- ⅔ cup sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 4 large eggs
For the Topping:
- 1 mounded cup mini marshmallows
Instructions
- Prep the Bread:
- Slice the bread into 1-inch cubes, yielding about 11 cups.
- If the bread is fresh, spread the cubes on a baking tray and toast at 350°F for 30–40 minutes, tossing occasionally, until dry. Alternatively, let the bread sit out overnight to stale naturally.
- Make the Cocoa Custard:
- Warm the milk in a saucepan over medium heat or microwave until warm to the touch (not hot).
- Whisk in the cocoa powder, sugar, vanilla extract, and salt until smooth.
- Once cooled to room temperature, whisk in the eggs until fully combined.
- Assemble the Bread Pudding:
- Grease a 2-quart baking dish (9×9-inch or deep 8×8-inch) with butter or nonstick spray.
- Add the bread cubes to the dish, packing them tightly.
- Pour the cocoa custard evenly over the bread, pressing down gently to ensure the bread absorbs the liquid.
- Cover and refrigerate for at least 1 hour or overnight.
- Bake the Bread Pudding:
- Preheat the oven to 325°F.
- Remove the pudding from the refrigerator and let it sit at room temperature while the oven heats.
- Bake uncovered for 45–55 minutes, until the edges are crisp and a toothpick inserted in the center comes out mostly clean.
- Add the Marshmallow Topping:
- Scatter mini marshmallows evenly over the top of the baked pudding.
- Turn the oven’s broiler to high and place the dish 6 inches below the heating element.
- Broil for 1–2 minutes, watching closely, until the marshmallows puff up and turn golden brown.
- Cool and Serve:
- Let the bread pudding cool for 10 minutes to allow the custard to set.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of chocolate syrup for extra indulgence.
Notes
- Bread Options: Brioche, challah, or French bread work well. Ensure it’s stale or toasted.
- Dairy-Free Option: Use almond, oat, or coconut milk instead of whole milk. Use vegan marshmallows for the topping.
- Make Ahead: Assemble the pudding the night before and bake fresh the next day.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat individual portions in the microwave for 20–30 seconds.
- Freezing Tip: Wrap the baked and cooled pudding tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
