Desserts

Bread Pudding

Name: Bread Pudding
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 140 g (5 oz) burger buns, cubed large; 210 ml (1 cup) half and half; 60 g (2 oz) granulated sugar; 15 g cocoa powder; 2 eggs; ½ tsp vanilla bean paste; 0.75 g (about 1 tsp) salt; 17 g chocolate chips; Melted butter, to grease the pan

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Prep

20 min + 30 min soak

Cook

45–55 min

Total

1 hr 15 min

Serves

8 servings

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Dense, chocolatey, and soft all the way through, this bread pudding uses burger buns as the base, the bread soaks up the custard and the chocolate chips melt into pockets throughout.

Ingredients

140 g (5 oz) burger buns, cubed large
210 ml (1 cup) half and half
60 g (2 oz) granulated sugar
15 g cocoa powder
2 eggs
½ tsp vanilla bean paste
0.75 g (about 1 tsp) salt
17 g chocolate chips
Melted butter, to grease the pan

Instructions

1
Preheat oven to 120 °C (250 °F).
2
Spread bread cubes on a sheet tray and lightly toast in the oven for about 5 minutes.
3
Grease a medium hotel pan generously with melted butter.
4
Place toasted bread cubes in the pan and sprinkle chocolate chips evenly over the top.
5
Whisk together half and half, sugar, cocoa powder, eggs, vanilla bean paste, and salt. Let stand until cocoa powder fully dissolves, 5–10 minutes. Whisk again.
6
Pour wet mixture over bread and let sit for 30 minutes, pressing the bread down every 5–7 minutes to absorb the liquid.
7
Bake covered at 175 °C (350 °F) until the custard is set and the center no longer jiggles, about 45–55 minutes.
8
Let rest for 10 minutes before cutting.

Cook's Note

The 30-minute soak is not optional, dry bread in the center is the most common failure. Press it down often and make sure every piece is soaked through before it goes in the oven.

Best Served With

Serve warm with a scoop of vanilla ice cream or a spoonful of raspberry jam. Also works with lightly whipped cream.

Why This Recipe Works

Toasting the bread first gives it a little structure so it doesn't collapse completely when it absorbs the custard. Cocoa powder in the custard flavors everything evenly, not just the chocolate chip pockets.

Make It Yours

Add 1 tsp espresso powder to the custard for a mocha version.
Swap chocolate chips for dried cherries or raspberries for a fruity variation.
Drizzle with chocolate ganache or bourbon caramel before serving.

Leftover Strategy

Keeps refrigerated for 4 days. Reheat individual slices in a 160 °C (320 °F) oven for 8–10 minutes or briefly in a microwave.

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Pairing

A ruby port or a glass of bourbon pairs naturally with the chocolate. A dark stout also works well.