This Chocolate Fruit Bread Pudding is a rich and comforting dessert made with chunks of bread soaked in a chocolate custard base, then baked until soft and indulgent. Enhanced with fruit pieces and topped with cream and berries, it is a delightful twist on the classic bread pudding.

Why You’ll Love This Recipe

This pudding is the perfect combination of textures—soft, custardy bread with a slightly crisp top. The chocolate makes it extra decadent, while the fruit adds brightness and balance. It is ideal for family gatherings, festive occasions, or simply as a cozy dessert for a chilly evening.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Day-old bread (such as brioche or French bread)

• Whole milk

• Heavy cream

• Eggs

• Granulated sugar

• Unsweetened cocoa powder

• Semi-sweet chocolate (melted)

• Vanilla extract

• Ground cinnamon (optional)

• Mixed dried fruits or fresh fruits (such as berries or sliced bananas)

• Butter (for greasing the baking dish)

• Whipped cream or yogurt (for serving)

Directions

1. Preheat oven and lightly grease a baking dish with butter.

2. Cut bread into cubes and place in the baking dish.

3. In a saucepan, heat milk, cream, sugar, and cocoa powder until warm. Remove from heat and stir in melted chocolate and vanilla.

4. In a separate bowl, whisk eggs, then slowly add the warm chocolate mixture while whisking.

5. Pour the custard mixture evenly over the bread cubes, pressing down so the bread absorbs the liquid.

6. Sprinkle fruits between layers and on top.

7. Let the pudding rest for 15–20 minutes to allow absorption.

8. Bake until the pudding is set and the top is slightly crisp.

9. Serve warm with whipped cream, yogurt, or fresh berries.

Servings and timing

This recipe makes about 8 servings.
Preparation time: 20 minutes
Resting time: 20 minutes
Baking time: 45 minutes
Total time: Approximately 1 hour and 25 minutes

Variations

• Add a splash of coffee or espresso for mocha flavor.

• Use white chocolate instead of dark for a milder taste.

• Mix in nuts such as walnuts or pecans for extra crunch.

• Swap dried fruits with fresh raspberries, strawberries, or cherries.

• Add a caramel drizzle over the top before serving.

storage/reheating

Store covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30–40 seconds or reheat the whole dish in the oven at 325°F (160°C) for about 15 minutes. This pudding can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I use fresh bread instead of day-old?

Yes, but day-old bread absorbs the custard better without becoming mushy.

What kind of bread works best?

Brioche, challah, or French bread work well for a rich and tender pudding.

Can I make this ahead of time?

Yes, assemble the pudding the night before, refrigerate, and bake the next day.

Can I make it dairy-free?

Yes, substitute with almond or oat milk and dairy-free chocolate.

How do I know when the pudding is done?

It should be set in the center but still soft when tested with a knife.

Can I skip the fruit?

Yes, though the fruit adds balance, you can make a plain chocolate version.

What toppings go well with this pudding?

Whipped cream, vanilla ice cream, or a drizzle of caramel sauce are excellent choices.

Can I reduce the sugar?

Yes, but reducing too much may affect the flavor balance with the chocolate.

Why is my pudding soggy?

It may have too much custard liquid or insufficient baking time.

Can I bake this in individual ramekins?

Yes, just reduce baking time by about 10–15 minutes.

Conclusion

Chocolate Fruit Bread Pudding is a warm, indulgent dessert that blends the richness of chocolate with the sweetness of fruit and the comforting texture of baked bread. Easy to prepare and versatile in flavors, it makes an excellent choice for both casual meals and special

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occasions.