Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
Is it possible to turn leftover bread into a dessert that rivals your favorite bakery while cutting food waste at home? With household food waste estimated at 30–40% in the U.S., transforming stale loaves into something extraordinary is both smart and satisfying. That’s exactly what this Chocolate Hazelnut Bread Pudding rich chocolate and crunchy hazelnuts does. It’s family-friendly, indulgent, and surprisingly easy, even if you’ve never made a custard dessert before.
This recipe wraps toasted hazelnuts and pools of melted dark chocolate into a silky custard-soaked bread, so every bite lands somewhere between fudge brownie and classic French toast. If you love cozy bakes like Bread Pudding , or you’re the type who always has an extra loaf after baking Homemade Banana Bread or Moist Banana Bread , this dessert is your new favorite way to use what you have.
The texture is what wins people over: crisp, caramelized edges and a center that’s soft, custardy, and unapologetically chocolatey. It suits dinner parties, Sunday family lunches, and holiday potlucks. It also plays well with different breads brioche for decadence, sourdough for a subtle tang, even croissants for an ultra-buttery spin, much like a luxe Brioche Bread Pudding or Croissant Bread Pudding .
Whether you’re swapping in plant-based milk, dialing up the cocoa, or adding a splash of bourbon, this is a flexible, foolproof recipe. And yes, it’s genuinely easy the custard stirs together in minutes, and the oven handles the rest. If you’ve ever searched for the Best Bread Pudding Recipe in a chocolate-forward style, you’ve landed in the right place.
Why You’ll Love This Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
– Big chocolate energy: Dark chocolate chunks and cocoa deliver deep, brownie-like flavor.
– Dreamy texture: Crisp tops and edges, with a soft, custardy center.
– Weeknight-easy: 15 minutes of hands-on prep; the oven does the magic.
– Flexible: Works with brioche, challah, sourdough, or croissants.
– Crowd-pleasing: Scales up for holidays, potlucks, and birthdays.
– Make-ahead friendly: Assemble the day before and bake when ready.
This bread pudding leans into the classics but feels modern and special. If you’ve made Bread And Butter Pudding or explored a silky Custard Bread Pudding Recipe , you’ll appreciate the balance here: a not-too-sweet custard that lets the chocolate and hazelnuts shine. A sprinkle of espresso powder intensifies the cocoa without turning it into coffee dessert, and a touch of vanilla keeps it homey.
Because this recipe is all about smart swaps, use it to reduce waste. Stale bread is a feature, not a bug the drier the cubes, the better they’ll soak up custard. If you’ve got extra loaves from a weekend of Best Banana Bread , Super Moist Banana Bread , or even savory boules, mix and match to build your own signature pudding. Want a Southern-style finish? Drizzle with a warm sauce inspired by Bread Pudding With Bourbon Sauce and serve with vanilla ice cream.
This is also a gateway recipe: once you master the custard ratio and the soak-bake method, you can explore variations like Southern Bread Pudding , Savory Bread Pudding , or even a tangy Sourdough Bread Pudding . For those managing dietary needs, it’s simple to go dairy-free or gluten-free without sacrificing that lush, chocolate-hazelnut payoff.
Ingredients for Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
– 10–12 cups cubed day-old bread (brioche, challah, sourdough, or croissants)
– 1 cup toasted hazelnuts, roughly chopped
– 6 large eggs
– 2 cups whole milk (or oat/almond milk)
– 1 cup heavy cream (or full-fat coconut milk)
– 3/4 cup granulated sugar (or coconut sugar)
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon espresso powder (optional, enhances chocolate)
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 6 ounces dark chocolate, chopped (or chocolate chips)
– 1/2 cup chocolate-hazelnut spread (swirled in; optional but amazing)
– 2 tablespoons unsalted butter, melted (for greasing and gloss)
– Optional: 1–2 tablespoons bourbon or hazelnut liqueur
– Optional toppings: powdered sugar, whipped cream, vanilla ice cream, fresh berries
Substitutions:
- Dairy-free: plant milk + coconut cream; swap butter for vegan butter or oil.
- Gluten-free: use your favorite GF brioche or sandwich bread.
- Nut-free: use seeds (pumpkin or sunflower) and skip hazelnut spread.
How to Make Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
Step-by-Step Instructions
Prep the pan and oven
Preheat to 350°F (175°C). Butter a 9×13-inch baking dish (or a deep 10-inch skillet). If your bread is still soft, spread the cubes on a sheet pan and toast for 8–10 minutes to dry.Toast the hazelnuts
Bake whole hazelnuts on a sheet pan for 8–10 minutes until fragrant. Rub in a towel to remove most skins. Roughly chop.Mix the dry ingredients
In a large bowl, whisk sugar, cocoa powder, espresso powder, and salt to break up any lumps.Make the custard
Whisk in eggs until smooth. Add milk, cream, vanilla, and bourbon (if using). Whisk until the cocoa fully dissolves and the custard looks uniform.Combine bread and chocolate
Add bread cubes to a large mixing bowl. Pour half the custard over the bread. Toss gently. Add chopped dark chocolate and half the hazelnuts.Rest and soak
Let the mixture sit for 10–15 minutes, tossing once or twice so every cube absorbs custard.Assemble in the pan
Transfer half the soaked bread to the prepared dish. Dollop and swirl half the chocolate-hazelnut spread over it. Add the remaining bread. Swirl the rest of the spread on top. Sprinkle the remaining hazelnuts.Add remaining custard
Slowly pour the remaining custard over the pan, ensuring even coverage. Press down lightly so top pieces get moist but still stand a bit proud for crisp edges.Bake
Bake uncovered for 40–50 minutes. The center should jiggle slightly but not slosh; a knife inserted near the center should come out with thick, custardy streaks, not liquid.Rest
Cool 10–15 minutes. This sets the custard and makes slicing cleaner.Serve
Dust with powdered sugar. Serve warm with ice cream, whipped cream, or warm sauce (try a drizzle inspired by Bread Pudding With Bourbon Sauce ).Make it your own
Swap in croissants to mimic Croissant Bread Pudding , or use tangy loaves à la Sourdough Bread Pudding .
Pro Tips & Variations
– Dry bread is best
Aim for bread that’s 1–2 days old. If fresh, cube and toast until dry; it will soak better and bake evenly.
Mind the ratio
For silky custard, use roughly 1 egg per 1.5–2 cups of milk/cream combined, scaled to your pan size.Rest time matters
Give the bread at least 10 minutes to soak. For even richer texture, assemble and refrigerate overnight, then bake.Don’t overbake
Pull when the center is set with a gentle jiggle. Overbaking dries the custard.Finish with texture
A final sprinkle of chopped hazelnuts post-bake adds crunch and a nutty aroma.
Variations:
- Vegan: Use oat milk + full-fat coconut milk, replace eggs with 1/2 cup silken tofu (blended) per 2 eggs or a commercial egg replacer, and swap butter for vegan butter. Choose dairy-free dark chocolate and skip the hazelnut spread or use a vegan version.
- Gluten-free: Use your favorite GF bread or brioche. Let it dry thoroughly before soaking.
- Espresso-forward: Double the espresso powder and serve with a shot on the side.
- Boozy holiday: Whisk in bourbon or hazelnut liqueur and finish with a warm sauce like in Southern Bread Pudding .
- Texture remix: Try a croissant base or enriched brioche for a luxe feel like Brioche Bread Pudding .
Have bananas to use up? Pair this dessert night with a loaf of Banana Cake Recipe , your go-to Ripe Banana Recipes , or a lighter Healthy Banana Bread . Even creative bakes like Zucchini Banana Bread or ideas for Banana Recipes Overripe are great companions to a chocolatey dessert spread.
Serving Suggestions
– Vanilla ice cream
The cold-hot contrast is classic. A scoop melts into the chocolate pockets.
Whipped cream with orange zest
Citrus brightens the richness and pairs beautifully with hazelnut.Warm sauces
Try chocolate ganache, salted caramel, or a quick bourbon butter sauce inspired by Bread Pudding With Bourbon Sauce .Coffee or affogato
Serve with espresso or pour a shot over a small scoop of ice cream on the pudding.Fresh berries
Raspberries and strawberries add tartness and color.
For more bread-based inspiration, check out cozy classics like Crockpot Bread Pudding when you want set-it-and-forget-it ease.
Storage & Reheating
– Fridge: Cool completely. Cover tightly and refrigerate up to 4 days.
– Freezer: Wrap portions in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge.
Reheat:
- Oven (best): 300°F (150°C) for 10–15 minutes for a slice; 20–25 minutes for a pan. Cover loosely with foil to prevent over-browning.
- Microwave (fast): 30–45 seconds per slice. Add 1 teaspoon milk or cream on top before reheating to keep it moist.
- Air fryer: 300°F (150°C) for 4–6 minutes for crisp edges.
FAQ about Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
Q: Can I make this ahead?
A: Yes. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes if needed.
Q: My bread isn’t stale. What should I do?
A: Cube and toast in a 300°F oven for 10–15 minutes until dry but not browned. This improves soak and texture.
Q: Can I skip the hazelnuts?
A: Absolutely. Use almonds, pistachios, seeds, or go nut-free. The chocolate base still shines.
Q: How do I prevent soggy pudding?
A: Use dry bread, let it soak (but don’t drown it), and bake until the center is just set. Rest before slicing.
Q: What bread works best?
A: Brioche/challah for plush richness, sourdough for subtle tang, croissants for an ultra-buttery version think Croissant Bread Pudding vibes.
Final Thoughts on Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
If you’ve been craving a dessert that’s decadent yet doable, this Chocolate Hazelnut Bread Pudding delivers. It’s the kind of back-pocket recipe that turns extra loaves or that last slice of Homemade Banana Bread into a showstopper. Whether you finish with a classic sauce inspired by Bread Pudding With Bourbon Sauce or keep it simple with vanilla ice cream, you’ll get crisp edges, a custardy middle, and those irresistible pockets of chocolate.
If you try this, save it to Pinterest, drop a comment with your favorite bread base (brioche, sourdough, or croissant?), and subscribe for more cozy bakes from comfort classics like Bread And Butter Pudding to fruit-forward ideas when you’ve got extra bananas like Healthy Banana Bread . Happy baking!
Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
Equipment
- 9×13-inch baking dish,
- – Mixing bowls
- – Whisk
- Sheet pan
Ingredients
Bread
- 10–12 cups cubed day-old bread (brioche, challah, sourdough, or croissants)
- 1 cup toasted hazelnuts roughly chopped
- 6 large eggs
- 2 cups whole milk or oat/almond milk
- 1 cup heavy cream or full-fat coconut milk
- 3/4 cup granulated sugar or coconut sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp espresso powder optional, enhances chocolate
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 6 ounces dark chocolate chopped or chocolate chips
- 1/2 cup chocolate-hazelnut spread swirled in; optional but amazing
- 2 tbsp unsalted butter melted, for greasing and gloss
- 1–2 tbsp bourbon or hazelnut liqueur optional
Optional Toppings
- powdered sugar
- whipped cream
- vanilla ice cream
- fresh berries
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish or a deep 10-inch skillet. If bread is soft, spread cubes on a sheet pan and toast for 8–10 minutes to dry.
- Bake whole hazelnuts on a sheet pan for 8–10 minutes until fragrant. Rub in a towel to remove most skins and roughly chop.
- Whisk sugar, cocoa powder, espresso powder (optional), and salt in a large bowl to break up lumps.
- Whisk in eggs until smooth. Add milk, cream, vanilla, and bourbon or liqueur if using. Whisk until custard is uniform and cocoa dissolves.
- Add bread cubes to a large mixing bowl. Pour half the custard over bread and toss gently. Add chopped dark chocolate and half the hazelnuts.
- Let mixture sit and soak for 10–15 minutes, tossing once or twice.
- Transfer half the soaked bread to the prepared dish. Dollop and swirl half the chocolate-hazelnut spread over it. Add remaining bread, swirl remaining spread on top, and sprinkle remaining hazelnuts.
- Slowly pour remaining custard over bread, pressing lightly so top pieces remain slightly proud for crisp edges.
- Bake uncovered for 40–50 minutes until center jiggles slightly but is not liquid. A knife near the center should come out with thick custardy streaks.
- Cool for 10–15 minutes to set custard for cleaner slicing.
- Dust with powdered sugar and serve warm with ice cream, whipped cream, or warm sauce.
- Variations: swap breads like croissants or sourdough to create different textures and flavors.
