Chocolate Bread Pudding | Eggless & No Baking Needed! - Havy Cakes

Chocolate Bread Pudding | Eggless & No Baking Needed!


I’m not sure about you, but I can’t resist the perfect harmony of a freshly made chocolate bread pudding. The mildly warm and bitter sauce over a chilled, wet, and fluffy pudding can make everyone’s mouth water. Easy ingredients, no eggs, a dessert without oven – they have all the necessary factors to steal a spot in your cookbook!

What is bread pudding?

We might assume it’s a variation of the common pudding, but bread pudding has its very own story. Surprisingly, it first appeared far back in history, around the 11th or 12th century. However, people only brought this recipe to use when they needed to get rid of the leftovers, thus it was not a favorite of the higher class.

In the 18th century, 2 bread pudding recipes were included in the English cookbook titled ‘The Compleat Housewife’, one of them named ‘A bread and butter pudding for Fasting Days’. The basic process is gathering bread bits and all possible ingredients, soaking it with custard sauce, and baking. Therefore, the variations are endless. We have known how agile and creative the home chefs are!

Eventually, as the sources and supplies are no longer as rare as before, this humble buddy, including our chocolate bread pudding, has also gained long steps forwards. these days, we have a variety of ingredients to choose from. Forget the austere, miserable days, now people can use challah, brioche, or even croissant.

Usually confused with Strata, but these two treats are quite different. You can’t leave the eggs out in a strata recipe, and it needs to be savory, not custard-like as puddings are.

Why do I make this Chocolate Bread Pudding?

Many people belong to the category of strict, stoic even, vegetarians, and they find it difficult to enjoy irresistible desserts because the eggs are nearly a constant in the recipes. The presence of milk and gelatin will thicken and bind the dry supplies in replacement for the absent eggs. (1)

One of the most frequently asked questions, in my opinion, is how to make a pudding from scratch, and bread pudding recipes are the solutions to your problem. You only need bread slices as the core supply and some optional additives for a strong flavor.

Ingredients in Chocolate Bread Pudding

You will need a variety of ingredients for this chocolate pudding recipe, though no oven needed:

  • Bread: Both spare and fresh bread are great! I go for the loaf bought from my favorite bakery and let it air-dry to satisfy my love for new ingredients rather than using some random stale slices.
  • Chocolate: Since it is the core supply for the flavor of your chocolate bread pudding, don’t hesitate to pick the best bars you can afford!
  • Cocoa powder: It strengthens the bitter taste and adds some texture to your sponge layer.
  • Fresh milk: Dairy products give your pastry the tender yet greasy texture, and we can’t miss out on that! I use non-sugar milk, as always, so I can control the amount of sugar added.
  • Gelatin powder: It is a decent alternative for the eggs, each tablespoon (10g) equals a whole raw egg.

How to make a chocolate bread pudding?

  1. Mix bread cubes, fresh milk, cocoa powder, and sugar.
  2. Simmer them on low heat with chocolate and gelatin to form a thick substance. Mold the mixture to your liking and cool it for 5 hours.
  3. Melt the rest of the chocolate when you want to serve the chocolate bread pudding and pour it all over the cake layer.

It’s extremely simple! But there are many tips and tricks you should keep in mind if you want the outcome to be perfect.

Advanced Tips for Bread Pudding

1. If you only have a loaf of crunchy bread, wrap it in a plastic cover and give it some time to soften, because you will be less likely to make a mess of crumbs on your counter.

2. If you love a wet, mushy pudding, add half a cup of milk!

3. For an exotic, surprising taste, you can consider trying one of these famous regional variations!

  • Hong Kong pudding includes vanilla cream dressing.
  • US folks love their puddings with alcohol-based sauces such as rum, whiskey, or even caramel. They also serve their dessert with ice cream and sprinkle it with sugar.
  • Malaysian enthusiasts simply combine their bread puddings with custard sauce.

FAQs about Chocolate Bread Pudding

Can I store bread puddings?

Yes! In fact, I highly recommend preparing the supplies one day ahead since you need to cool your chocolate bread pudding for several hours.

Do raisins work with this recipe?

They certainly do! However, we will have to rehydrate them first before adding them while pouring the fresh milk in.

Should a bread pudding be dry or wet?

It’s a dessert with a semi-solid and mushy texture. The biggest disadvantage of the traditional puddings is they need to bake in an oven, and overbaking renders the treat unpleasantly dry.

More dessert recipes for you

Let’s watch the videos for those desserts after you have aced your chocolate bread pudding!


Chocolate Bread Pudding Recipe

With chocolate heavily steeping the pudding inside out, it’s a temptation a chocolate lover cannot say no to!

  • Author: havyteam_np
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Category: How to cake
  • Method: Mixing & Chilling


  1. Cake layer
  • 2 slices of bread
  • 300ml non-sugar fresh milk
  • 50g sugar
  • 7g cocoa powder
  • 50g chocolate
  • 1 tbsp gelatin powder
  1. Sauce
  • 125g chocolate (melted)


Step 1: Prepare the cake layer

  • Cut the bread slices into smaller dices and put them in the mixer before pouring the fresh milk along with sugar and cocoa powder.
  • Turn on the mixer and blend the ingredients into a smooth substance. With that fairly large amount of milk, don’t be surprised if it’s more of a liquid than a paste.
  • Get the pan ready and heat the mixture on low heat with 50g chocolate and gelatin powder. You can crush your chocolate bars into smaller pieces so they can melt easily.
  • Once the additives have dissolved and given you a thick chocolate-colored cream, pour it into a new bowl and leave it in the fridge for about 5 hours.

Step 2: Topping with sauce

  • Melt the remaining chocolate by heating the bowl with the heat from a pan full of boiled water. Keep the temperature at low to average mode.
  • Use a thin knife to separate the pudding from the mold and flip it onto a suitable plate.
  • Pour the chocolate sauce all over the surface and give the sticky layer a few minutes to settle before cutting and serving your cake.


  • As chocolate will be converted into heat and energy, you should serve this chocolate pudding with a light drink with great cooling effects.
  • Sprinkle the top with your favorite chips or fruits! It can be banana and coconut, mint, and berry. As for myself, I prefer sweet fruit flavors with a hint of sourness to balance the bitter chocolate.


  • Serving Size: Slices
  • Calories: 227kcal
  • Sugar: 11.2g
  • Sodium: 51mg
  • Fat: 17.5g
  • Saturated Fat: 10.9g
  • Carbohydrates: 21.6g
  • Fiber: 5.3g
  • Protein: 7.1g
  • Cholesterol: 0mg

Keywords: chocolate bread pudding

How do you like my chocolate bread pudding recipe? I’m very well aware of how versatile these ingredients are, so let me know if you have any creative ideas to make this treat even more perfect! One thing I can guarantee is you will be free from the usual concerns about baking temperatures and dryness due to excessive heat. Last but not least, don’t forget to like the video and subscribe to my YouTube channel!

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