Quick Hot Chocolate Bread Pudding Recipe

Snowy evenings always call for something warm to hold, but sometimes a mug just isn’t enough to satisfy the craving. I turn those cozy feelings into a baked dessert with this rich Hot Chocolate Bread Pudding.

It combines the tender custard of a classic bread pudding with the distinct, sweet nostalgia of a cocoa packet. This recipe transforms simple pantry staples into a warming treat that the whole family requests on cold nights.

Why This Hot Chocolate Bread Pudding is a Winter Staple

It transforms humble, stale loaves into a dessert that feels special enough for holiday guests or Sunday suppers.

You get a satisfying contrast between the toasted, crisp top and the soft, custard-soaked center that defines a great Hot Chocolate Bread Pudding.

The added marshmallows toast in the oven for that authentic campfire experience right in your kitchen.

If you enjoy this comforting bake, you should try my The Best Blueberry Zucchini Squares, or my The Best One Bowl Banana Bread for another simple classic.

Everything You Need for Hot Chocolate Bread Pudding

Here’s what you’ll need to get started:

• Brioche or Challah Bread: Stale bread works best to soak up the liquid without disintegrating.
• Whole Milk: Provides the creamy base for the custard mixture.
• Heavy Cream: Adds richness and thickness to the pudding texture.
• Granulated Sugar: Sweetens the cocoa custard just enough.
• Unsweetened Cocoa Powder: delivers the deep chocolate flavor essential to the dish.
• Eggs: These bind the custard and set the pudding as it bakes.
• Vanilla Extract: Enhances the chocolate notes and adds aroma.
• Semi-Sweet Chocolate Chips: Creates pockets of melted chocolate throughout the bake.
• Mini Marshmallows: Topped at the end for a gooey, toasted finish.
• Salt: Balances the sweetness and highlights the cocoa.

My Method for Hot Chocolate Bread Pudding

Let’s get cooking!

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. Cut the stale bread into 1-inch cubes and place them into a large mixing bowl.
3. Whisk the milk, cream, eggs, sugar, cocoa powder, vanilla, and salt in a separate bowl until fully combined and smooth.
4. Pour the chocolate custard mixture over the bread cubes and gently toss to coat.
5. Let the mixture sit for 15 minutes so the bread absorbs the liquid completely.
6. Fold in half of the chocolate chips, then transfer the mixture to your prepared baking dish.
7. Sprinkle the remaining chocolate chips on top and bake for 35 to 40 minutes until the custard is set but still slightly wobbly in the center.
8. Remove from the oven, scatter the marshmallows over the top, and return to the oven for 3-5 minutes until they are puffed and golden brown.

My Hot Chocolate Bread Pudding Secrets

Dry bread is non-negotiable for the right texture because fresh slices will turn to mush too quickly.

I let the bread cubes sit on the counter overnight if I remember to plan ahead for this Hot Chocolate Bread Pudding.

Don’t rush the soaking step since the liquid needs time to penetrate the center of each cube.

Serving Your Hot Chocolate Bread Pudding

I scoop this into bowls while it is still warm from the oven to keep the chocolate melty.

A dollop of cold whipped cream creates the perfect temperature contrast against the hot Hot Chocolate Bread Pudding.