Chocolate Hazelnut Bread Pudding – Rich chocolate and crunchy hazelnuts.
Transform stale bread into a decadent dessert with dark chocolate chunks, toasted hazelnuts, and a silky custard center that bakes to crispy edges. Family-friendly, flexible, and indulgent perfect for any occasion.
Equipment
- 9x13-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 9x13-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.
Notes
Stale bread is best for optimal soak. Assemble the pudding the day before and refrigerate for richer texture. Adjust custard ratio roughly 1 egg per 1.5-2 cups milk/cream combined.
Try vegan, gluten-free, espresso-forward, or boozy holiday variations as described in recipe details.