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.