Chocolate & Cocoa Bread Pudding — The Most Requested Dessert at My Home
Here’s a rich, comforting twist on the classic bread pudding, infused with cocoa, coffee, and warming cinnamon, topped with a silky chocolate ganache and crunchy toasted hazelnuts. This version is a crowd-pleaser you’ll want to make again and again!
🍫 Ingredients (Serves 6)
| Ingredient | Quantity |
|---|---|
| Poppy seed rolls (1-2 days old) | 2 rolls (~160 g) |
| Milk | 550 ml |
| Eggs | 2 |
| Sugar | 150 g |
| Bourbon vanilla sugar | 2 packets |
| Cocoa powder | 20 g |
| Instant coffee | 1 teaspoon |
| Ground cinnamon | 3 pinches |
| Butter (room temperature) | 50 g |
Chocolate Ganache
| Ingredient | Quantity |
|---|---|
| Heavy cream | 200 ml |
| Dark chocolate | 50 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Hazelnuts (lightly toasted) | 50 g |
🔪 Preparation Steps
- Prepare baking dish:
Grease a loaf pan (25x10x7 cm) with a piece of butter. Sprinkle 50 g sugar and 1 packet vanilla sugar evenly on the bottom. - Prepare bread:
Slice rolls and butter each slice with remaining butter. Stack 3-4 slices, then cut into cubes. Arrange cubes evenly in the pan. - Make custard:
Whisk together milk, remaining sugar (100 g), and vanilla sugar until dissolved.
Dissolve cocoa, cinnamon, and coffee (pre-dissolved in a little milk) into this mixture.
Add eggs and whisk until smooth. - Soak bread and bake:
Pour custard evenly over bread cubes. Press gently with back of spoon to submerge bread.
Bake at 170°C for 1 hour. The pudding will rise then deflate slightly—this is perfect. - Toast hazelnuts:
After removing pudding, turn off oven and toast hazelnuts on a baking sheet for about 15 minutes. Grind finely in a coffee grinder. - Make ganache:
Warm cream gently, add chopped chocolate, and stir over low heat until smooth and glossy. Chill until serving. - Serve:
Spoon a few tablespoons of ganache onto a plate, spread thinly. Place a slice of pudding in the center. Sprinkle with ground hazelnuts.
💡 Tips & Serving Suggestions
- Use fresh, slightly stale rolls for better texture.
- Adjust coffee intensity to your preference.
- Ganache can be made ahead and refrigerated. Warm slightly before serving if desired.
- Perfect paired with a cup of strong coffee or black tea.
🧾 Final Thoughts
This chocolate-cocoa bread pudding with coffee notes and smooth ganache topping is a decadent, cozy dessert that’s sure to become a favorite in your home too.