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
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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.
Ingredients
Equipment
Method
- 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.