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Easy Chocolate Bread Pudding with Pain au Chocolat Recipe

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4 from 13 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

A decadent and easy-to-make chocolate bread pudding featuring flaky pain au chocolat soaked in a rich chocolate custard, baked to perfection and topped with melty chocolate chips. This comforting dessert combines the buttery layers of pain au chocolat with deep chocolate flavors, creating a warm, indulgent treat perfect for sharing.

Ingredients

Base

  • 5 Pain au chocolat

Custard

  • 300ml double/heavy cream
  • 300ml whole milk
  • 150g dark chocolate (max 60% cocoa), chopped into small chunks
  • 3 tsp cocoa powder
  • 3 medium eggs
  • 150g caster/granulated sugar
  • 1 tbsp vanilla extract

Topping

  • 50g dark/semi sweet chocolate chips

Instructions

  1. Prepare the Tin: Line an 8-inch round loose bottom or springform tin with parchment or baking paper. Cut a large square of parchment and press it into the tin to cover the base and sides.
  2. Cut the Pain au Chocolat: Chop each pain au chocolat into 9 pieces. Set them aside uncovered to allow them to firm up slightly.
  3. Mix Eggs and Sugar: In a bowl, whisk together the eggs and sugar until fully combined and slightly frothy. Set aside for later use.
  4. Heat Cream and Milk: In a saucepan over medium heat, warm the double cream and whole milk until hot but not boiling.
  5. Add Chocolate and Flavorings: Remove the pan from heat then add the chopped dark chocolate, cocoa powder, and vanilla extract to the hot cream mixture. Whisk continuously to ensure the chocolate melts completely and incorporates into a smooth custard base.
  6. Combine Custard Ingredients: Let the chocolate custard cool for 5 minutes, then whisk in the egg and sugar mixture until fully combined.
  7. Assemble Bread Pudding: Place the cut pain au chocolat pieces evenly into the prepared tin. Pour the chocolate custard mixture over the bread pieces.
  8. Soak the Bread: Gently press the bread pieces down with a spoon to ensure the custard seeps through all layers. Let it rest for 10 minutes to absorb the custard fully.
  9. Bake: Preheat the oven to 160°C (320°F) fan-forced. Bake the pudding for 35 minutes until set and slightly puffed.
  10. Add Topping and Cool: Remove from the oven and sprinkle the chocolate chips evenly over the top. Let the pudding cool slightly before serving.
  11. Serve: Serve warm, ideally with a scoop of vanilla ice cream for a classic combination.

Notes

  • Using pain au chocolat adds a flaky, buttery texture that enriches the pudding.
  • Ensure the custard is hot but not boiling when adding chocolate to avoid curdling the eggs.
  • Letting the bread soak is crucial for a moist pudding; don’t skip the resting time before baking.
  • Adjust sugar according to your preferred sweetness level or type of chocolate used.
  • The chocolate chips on top add a delightful melty contrast and extra bursts of chocolate flavor.
  • Can be reheated gently in the oven or microwave; best consumed within 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://sarabaking.com/easy-chocolate-bread-pudding-with-pain-au-chocolat-recipe/