Chocolate Bread Pudding is toasted chunks of Texas Toast, baked in a chocolate-flavored custard with a salted caramel glaze on top. For another dessert pudding, try my tradition Bread Pudding.
Chocolate Bread Pudding
This Chocolate Bread Pudding stands out because of the Bolthouse products used in the recipe. The Chocolate Protein Plus Shake is loaded with antioxidants and protein and gives this bread pudding a hint of chocolate flavor. I used a little of the Bolthouse Salted Caramel Latte in the glaze, so be sure to treat yourself to the rest of that rich, sweet coffee drink.
How Does It Taste?
As far as bread puddings go, this is really good. The flavors are subtle and don’t overwhelm this traditional dish. It reminds me of a chocolate donut with caramel glaze, but doesn’t have nearly the calories!
Chocolate Bread Pudding Recipe
There are two main parts to this recipe–the chocolate bread pudding and the salted caramel glaze. With all the varieties of bread pudding out there, this is another variation you can add to your list!
Pudding Ingredients (full recipe below)
- Texas toast
- Bolthouse Chocolate Protein Plus
- Brown sugar
- Granulated sugar
Salted Caramel Glaze Ingredients
- Confectioners’ sugar
- Bolthouse Salted Caramel Latte
Preparing the Bread
Before you add ingredients and bake the chocolate bread pudding, cut up (or tear) the bread into 1-inch pieces and place the pieces in a single layer in a 9×13-inch greased baking pan. Toast the bread chunks for about 5 minutes at 350°F (or until the bread is slightly crispy). Toasting the bread will allow it to soak up all that custard goodness!
How to Make Chocolate Bread Pudding
After you have toasted the bread, whisk together the eggs, Bolthouse Chocolate Protein Plus, sugars, and vanilla in a medium bowl. After mixed, pour it over the bread, pressing down on the bread to help it soak up the chocolate mixture. Drizzle the melted butter over the top and bake for 35-40 minutes (or until the internal temperature is 160°F).
How to Make the Glaze
This Salted Caramel Glaze pairs perfectly with the chocolate flavor in the pudding. To make the glaze, mix together the confectioners’ sugar and the Bolthouse Salted Caramel Latte until smooth. Pour over the baked bread pudding and serve warm.
How to Store Bread Pudding
To store leftovers, keep the chocolate bread pudding in an airtight container in the refrigerator for up to five days. If you are planning to freeze the pudding, freeze it WITHOUT the glaze. Let it come to room temperature before cutting it into individual pieces. Wrap each piece in plastic wrap and aluminum foil, or store the pieces in airtight, freezer-safe containers. Label and date the containers; the pudding will last up to three months.
Variations to Bread Pudding
As I mentioned, there are lots and lots of bread pudding recipes because of the versatility of the recipe. Here are a few things you could try:
- Use different kinds of bread (like brioche, cinnamon rolls, baguettes, artisan, or white bread).
- Let the bread sit out (uncovered) overnight before adding the custard.
- Make individual bread puddings by dividing the bread and custard evenly between ramekins before baking. Just be sure to check them after 20 minutes or so since the bake time may be a bit different.
- Add granola, dried fruit, cereal, or even marshmallows to the mix!
- Top with ice cream, caramel, or a whiskey sauce.
Looking for More Sweet Bread Recipes?
Chocolate Bread Pudding is toasted chunks of Texas Toast, baked in a chocolate-flavored custard with a salted caramel glaze on top.
- 10 slices Texas Toast, cut or torn into 1" pieces
- 5 large eggs
- 1 container (15.2 ounces) Bolthouse Chocolate Protein Plus
- ¼ cup (50g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoons vanilla
- 3 tablespoons butter, melted
- 2 cups (250g) confectioners' sugar
- ¼ cup Bolthouse Salted Caramel Latte
Preheat oven to 350°F.
Place bread in an even layer in a greased 9 x 13 baking dish. Bake the bread pieces for 5 minutes or until bread is slightly crispy.
In a medium bowl whisk together eggs, Bolthouse Chocolate Protein Plus, sugars, and vanilla. Once mixed, pour over bread, pressing down on the bread to soak up the chocolate mixture.
Drizzle melted butter over the top of the mixture.
Bake 35-40 minutes or until a toothpick in the center comes out clean (or the internal temperature is 160°F).
In a medium bowl, mix together confectioners' sugar and Bolthouse Salted Caramel Latte until smooth.
Pour over bread and serve warm.