Robbie'S Chocolate-Walnut Bread Pudding
A rich chocolate-walnut bread pudding featuring tender bread cubes infused with chocolate and cinnamon, topped with walnuts for a decadent dessert suitable for family gatherings.
Ingredients
Instructions
- Melt the chocolate bits in 1 cup of milk.
- Stir in the remaining 2 cups of milk and set aside.
- Decrust the bread if desired, cube it, and place in a 1 1/2-quart casserole.
- Combine the salt, eggs, sugar, vanilla, and cinnamon in a bowl.
- Mix the milk and egg mixture together and pour over the bread cubes.
- Break or leave whole the walnuts and sprinkle on top of the casserole.
- Set the casserole in a pan of hot water and bake at 350°F for approximately 1 hour.
- Check to ensure the walnuts don't darken too much during baking.
Tips & Substitutions
For a richer flavor, consider using dark chocolate bits instead of semi-sweet. If you want to make this dish gluten-free, use gluten-free bread. You can also substitute the walnuts with pecans for a different nutty taste. Ensure the bread is stale, as this will help absorb the custard mixture better, resulting in a more flavorful pudding.
Serving Suggestions
Serve this indulgent bread pudding warm, drizzled with chocolate sauce or a dollop of whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience. For a brunch option, consider serving it alongside fresh fruit or a light salad, such as Pineapple Marshmallow Salad, to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-45 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Robbie'S Chocolate-Walnut Bread Pudding contains roughly 435 calories, with 6g protein, 73g carbohydrates, and 15g fat. It is an excellent source of vitamin C (37% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1045mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture the night before. Just assemble the casserole, cover it with plastic wrap, and refrigerate. On the day you plan to serve it, bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it cooks through.
What type of bread works best for this recipe?
Stale or dry bread is ideal for this recipe, as it absorbs the custard better. French bread, brioche, or challah are excellent choices due to their texture and flavor. Avoid using fresh bread, as it can become too mushy when baked.
Can I use different nuts or omit them altogether?
Absolutely! You can substitute walnuts with hazelnuts or pecans for a unique twist. If you prefer to omit nuts entirely, simply leave them out of the recipe. The pudding will still be delicious and rich without them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).