A rich and unctuous Chocolate Bread Pudding recipe that will have you swooning. Make with brioche, hot cross buns, bread or WAFFLES! Easy to make gluten free.
Originally posted 23rd March 2016 Updated 13th April 2022
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Chocolate Bread Pudding – A recipe revisited
This Chocolate Bread Pudding recipe has been on the blog for years. Although I am unsure of its original roots, over the years, it has been tweaked, changed and adapted and made my own.
Recently I revisited the recipe and started playing with the ‘bread’ base… It turns out pretty much anything works with the rich baked chocolate custard that soaks in and sets around it. So, I’ve decided to update the post (complete with printable recipe card). Now, you can play with it too. It may not be the prettiest of desserts, but I promise… THIS Chocolate Bread Pudding (whether it’s made gluten free or not) is rich, decadent, very, very chocolatey and way too moreish.
Chocolate Bread Pudding – easy to make gluten free
As we are a Coeliac family, we obviously make Gluten Free Chocolate Bread Pudding. However, the recipe pre-dates our Coeliac days and I know for certain, that it is as delicious made with standard wheat buns.
But… For the gluten-avoiders out there… I also know that it is EQUALLY delicious made with gluten-free buns. No compromise necessary!
Because the only unsafe ingredient in the recipe is the bread base, it is only the buns that need to be gluten free to make the recipe good for people with Coeliac Disease (Celiac)… Sure gluten free bread and buns vary and the choice you make may shift the texture a little (usually due to different absorption factors)… But I’ve tested the soaking quality of loads of options and I have yet to find any that don’t give a delicious dessert.
Variations for the ‘Bread’ Base
This Chocolate Bread Pudding is super-versatile… And like I said, I’ve tested on any number of ‘bread’ options. As with any bread pudding, it’s always good to use bread and buns that are a little old and stale (drier breads soak up the custard better). But for chocolate bread pudding, it’s not essential.
Here’s a few variation options…
- Brioche Buns – The plain version is easier to find in gluten free form, although some supermarkets and gluten free bread companies do offer a chocolate chip option.
- Hot Cross Buns – I’ve tested with both my homemade Gluten Free Chocolate Chip Hot Cross Buns (to die for) and shop-bought gluten free buns (both fruit and chocolate). The homemade ones are without doubt, texturally better. But it’s a perfect use for shop-bought buns, which benefit from the custard soaking in.
- Chocolate Chip Panettone – Sometimes there’s left-overs after Christmas. But we also have our own Gluten Free Chocolate Chip Panettone recipe that is incredible! In addition, there’s an alternative (non-chocolate) Panettone Bread and Butter Pudding.
- Slices of White Bread – Standard bread slices work fine. (Although I’ll be honest, I prefer the other options). You may choose to butter them as you would with a normal Bread and Butter Pudding.
- Waffles – Seriously. I couldn’t find the buns one day and so gave them a try… Read on!
Chocolate Bread Pudding with Waffles
If you have never tried making bread and butter pudding with Waffles, you may read this and ask yourself ‘why not?’. They are a total GAME CHANGER!
I only tried them because I couldn’t find any brioche buns in the supermarket. However, on the shelf were some Schar ready-made Waffles… And so, they became the latest Chocolate Bread Pudding experiment. O…M…G. They soaked up the chocolate custard to perfection and baked divinely. Even better, they remained crisp above the custard line and offered a wonderful contrast of crunchy against soft and unctuous.
For certain… Next time I make a batch of homemade Gluten Free Belgian Waffles, there will be extra cooked… Just for Chocolate Bread Pudding. Well… It’s got to be tested with homemade waffles too… Right?
How to cut the bread and buns
With Chocolate Bread Pudding, anything goes! The original recipe cut the buns/bread into cubes, but they can look a little ‘messy’. Slices are tidier… But it may also depend on the shape of the dish being used. Waffles are already flat, so triangles are fun.
It’s really up to you. Work with whatever suits you best… It honestly won’t make any difference to the final deliciousness, as long as the dish is deep enough to allow a good ‘soaking’ with custard.
Extras and additions – How to ‘pimp’ your Chocolate Bread Pudding
This recipe for Chocolate Bread Pudding is firm, yet moist with velvety creaminess from the custard. Without doubt, it is delicious just as it is. But… Like all recipes, sometimes it’s fun to play with extras and additions. Here’s a few of the things I’ve tried and loved. Add…
- Nuts – chopped and toasted. Either sprinkle into the pre-baked pudding or add on top when serving.
- A little tipple – added to the custard batter. In the past I’ve used about 30 ml Frangelico (Hazelnut Liqueur) and I’ve also tried a little Cointreau (orange liqueur). Both are good. But I can see potential in Baileys (of any variety) as well as a tot of whisky or rum. 😁
- Nutella – Need I say more? It’s always a winner and offers a little extra gooeyness into the bargain. If you want a great homemade recipe for a healthier ‘Nutella’, check out my Chocolate Hazelnut Spread recipe.
- Berries – Raspberries in particular are a fantastic pairing with chocolate. As with nuts, try baking a few into the layers or simply serve alongside.
- Banana – Because banana and chocolate is also a great combo! Don’t overdo it… A few slices go a long way. So, chop small and scatter before baking deep into the layers.
- Vary the chocolate chips – Don’t stick with one type of chocolate chip, but scatter on a whole variety!
Is this Chocolate Bread Pudding recipe easy to make?
Yes… Absolutely. It’s a simple case of cutting and arranging ‘bread’ and chocolate chips in a buttered oven-proof dish… Melting the chocolate… Then whisking it with the other ingredients, before pouring into the dish and leaving the lot to soak… Next, it’s time to bake… And (the best bit) eat!
But beware… A little goes a long way. It’s very rich. And best served with a little custard or a spoon of cold, extra thick cream.
Ready to make Chocolate Bread Pudding?
And here it is… My recipe for Chocolate Bread Pudding (made with either standard or gluten free buns, bread or waffles). Will you make it?
For everything else, did you know we have a massive Gluten Free Recipe Index? I call it our on-line recipe book… However, it’s better than a book, because it’s FREE!
All shared with my love for the gluten free community.
Other delicious desserts at Gluten Free Alchemist
Chocolate Bread Pudding
- oven-proof baking dish (2 pint/ 1.1 litre)
- microwave or hob and saucepan
- nob of butter to grease the baking dish
- 6 to 8 waffles or 4 to 5 chocolate chip brioche rolls or 3 to 4 chocolate chip hot cross buns buns are best if a little stale
- 60 g chocolate chips dark/milk/white
- 110 g plain chocolate chopped into small pieces
- 2 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 90 g soft light brown sugar
- 1½ tsp vanilla extract
- 80 ml/g milk
- 200 ml/g double cream (heavy cream)
- chopped roasted hazelnuts to sprinkle optional
- Lightly butter a heat proof glass or ceramic roasting dish.
- Cut the buns/brioche/waffles into slices or cubes (as desired).
- Arrange the bun or waffle pieces in the baking dish, scattering about half of the chocolate chips in between them.
- Melt the chopped chocolate – Place in a heat-proof glass Pyrex bowl. Either melt in the microwave on medium setting, 30 second bursts stirring between each or on the hob, over a pan of just simmering water, stirring frequently. Cool slightly.
- In a large bowl, whisk together the eggs, sugar, vanilla and melted chocolate until smooth and well-blended.
- Add the milk and cream and beat again (start at low speed to avoid splashing).
- Pour the mixture over the buns/waffles in the baking dish, making sure they are well coated.
- Leave for about 30 minutes to allow the buns/waffles to soak up the chocolate cream, gently prodding the mixture from time to time.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Sprinkle over the remaining chocolate chips (and nuts if using).
- Bake in the oven for about 40 to 50 minutes, until the pudding has set in the centre (has no significant wobble). Cooking time may vary dependent on the 'bread' base.
- Allow to cool for 5 to 10 minutes before serving. Can be served hot, warm or cold. Perfect with custard or extra thick cream.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist