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Dessert

Chocolate Bread Pudding

A baked pudding made with chocolate, milk, eggs, sugar, vanilla, and dry bread.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Bread Pudding

Oven350°F
Time1 hour

Ingredients

Directions

Make the custard base

  1. Melt the chocolate chips in 1 cup of skim milk over medium heat.

  2. Stir in the remaining milk. Set aside.

  3. Beat eggs until frothy; add salt, sugar replacement, and vanilla extract. Beat well.

  4. Stir egg mixture into chocolate/milk mixture.

Assemble and bake

  1. Trim crust from bread and cut into small cubes.

  2. Drop bread cubes into a greased 1 ½‑qt casserole or baking dish.

  3. Pour chocolate mixture over the bread cubes, ensuring all cubes are saturated.

  4. Set casserole in a pan of hot water.

  5. Bake at 350°F for 1 hour or until pudding is completely set.

Serve

  1. Serve warm or cold.

Nutrition, whole recipe (rough)

898Calories
29 gProtein
23 gFat
138 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard as they cook, giving the pudding its firm, sliceable body.
Dry bread
Forms the structure of the pudding, soaking up the custard to hold its shape.
Chocolate chips
Melted into the milk to provide the chocolate flavor and richness throughout.
Skim milk
Makes up the liquid base that carries the custard and softens the bread.

The step that matters

Bake until completely set. Eggs must reach a firm set to hold the pudding together. Underbaking leaves a loose, runny custard, while the hot water bath moderates heat so the custard sets gently without curdling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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