Start the day with a delicious, comforting bake of bread, melted chocolate, and mini marshmallows in a rich egg mixture.
Everything outside today is covered with a few inches of sleet and snow. Yes, winter is here, and the coming week will bring single-digit temperatures. As the song goes, “oh, the weather outside is frightful!” But don’t be sad because this week’s recipe is Hot Chocolate Bread Pudding, perfect for a cold winter morning. And the best part is you probably have all the ingredients in the house!
Bread pudding simply is stale bread soaked in an egg mixture and baked. Its simplicity is a canvas to add whatever you’d like — dried fruit like raisins, spices, or (my favorite) chocolate. A bread pudding is comforting and stodgy in the center while tips of the bread bake a little crisp. It’s one of my favorites, and I will bet this recipe for Hot Chocolate Bread Pudding will become one of your go-to dishes. Let’s get baking!
To make Hot Chocolate Bread Pudding, which yields about 6 to 8 servings, you’ll need these ingredients:
8 slices of white bread (challah, sourdough, or potato bread could be substituted)
2 packets hot cocoa mix
½ cup semi-sweet chocolate chips
1½ cups whole milk
2 eggs
1 cup mini marshmallows
1/8 teaspoon cinnamon
Optional whipped cream or maple syrup to serve
Follow these directions to make Hot Chocolate Bread Pudding
Cut bread into 1½ -inch cubes. Grease an 8-inch-square baking pan or a round, deep casserole with butter.
Layer the pan with bread, half the chocolate chips and half the marshmallows. Repeat , creating another layer.
In a large bowl, beat the milk, cocoa mix, and cinnamon together. Pour over the bread and press down to help bread absorb the mixture. Cover and refrigerate for at least an hour.
Remove pan from the refrigerator, uncover and preheat the oven to 350 degrees F. Bake for 30 to 35 minutes until bread is golden and the custard sets. Let the bread pudding sit for about 10 minutes before serving with optional dollop of whipped cream or maple syrup.
A tip from the kitchen
If using stale bread in the recipe, cover and refrigerate overnight. You’ll need the extra time for the egg mixture to soak fully into the bread.
If there is leftover bread pudding, portion it into individual servings using freezer-safe containers. When you want a warm hug in the morning, simply rewarm the bread pudding in the microwave.
Gluten-free bread can be used in this recipe if necessary. If making this swap, realize some gluten-free bread will absorb milk and egg mixture quicker, so you’ll need to monitor the amount of time the bread soaks. I wouldn’t recommend making with gluten-free bread and soaking overnight.
Origins of bread pudding
It’s believed the first bread pudding recipe goes back to 1728 and Eliza Smith’s The Compleat Housewife but as early as the 11th century, English cooks soaked stale bread in water, squeezed it dry, and mixed in sugar and spices before baking.
Growing up, our bread puddings usually included dried raisins, and Grandma often made a delicious vanilla sauce to pour over the warm squares. My Simple Coconut Bread Pudding recipe was inspired by Grandma.
But bread pudding can also be a savory dish, often including ingredients like mushrooms, onion and herbs such as thyme and rosemary. A savory bread pudding can also be called strata. My newsletter subscribers may remember the recipe for Everything Bagel Strata . Of course, at Thanksgiving, millions of Americas have a serving of dressing alongside their roast turkey, so you’ve likely enjoyed a savory bread pudding!
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
