Apple-Chocolate Bread Pudding
Dessert
Colombian
6 servings
Ingredients
- 5 white bread slices diced
- 4 apples peeled and diced
- 2 tablespoons butter
- 2 teaspoons ground cinnamon
- ¾ cup chocolate chips
- 1 14 oz can sweetened condensed milk
- 1 ½ cups milk
- ¼ teaspoon vanilla extract
- 5 large eggs, beaten
- 2 tablespoons sugar
Instructions
- Preheat the oven to 375°F (190°C). Prepare a roasting pan large enough to hold several ramekins or a single medium baking dish.
- In a large bowl, whisk together the milk, sweetened condensed milk, vanilla extract, sugar and the beaten eggs until smooth and fully combined.
- In a medium saucepan over medium heat, melt the butter. Add the peeled, diced apples and the ground cinnamon. Sauté, stirring occasionally, for about 7 minutes or until the apples are slightly softened but still hold their shape.
- Place the diced bread into the milk-and-egg mixture. Press the pieces down so they absorb the liquid. Let the bread soak for about 20 minutes, or until it has absorbed most of the custard.
- Fold the cooked apples and the chocolate chips into the soaked bread and custard, mixing gently to distribute evenly.
- Spoon the pudding mixture into individual ramekins or into the prepared baking dish. Arrange the ramekins in the roasting pan, then carefully pour hot water into the roasting pan (not into the ramekins) until it reaches about halfway up the sides of the ramekins. If using a single baking dish, place it directly in a larger pan with hot water for a water bath.
- Bake in the preheated oven for about 45 minutes, or until the pudding is set and a knife inserted near the center comes out mostly clean. Remove from the oven and allow to rest a few minutes before serving. Serve warm.
Notes & Tips
This apple-chocolate bread pudding is a comforting dessert that combines tender soaked bread, warm cinnamon apples, and pockets of melted chocolate. Use day-old bread for the best texture — slightly stale slices will absorb the custard without becoming overly mushy. If you prefer a richer flavor, substitute half-and-half for part of the milk, or add a tablespoon of butter to the custard mixture.
When preparing the apples, choose a firm variety such as Granny Smith, Honeycrisp or Fuji to retain some bite after cooking. If you want a less sweet dessert, reduce the sugar by one tablespoon or use semi-sweet chocolate chips instead of milk chocolate.
Variations
- Add toasted nuts such as walnuts or pecans for extra crunch and flavor.
- Stir in a handful of raisins or chopped dried fruit for a more traditional bread pudding profile.
- For a caramel twist, drizzle warm caramel sauce over each serving just before serving.
Storage
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a low oven (about 300°F / 150°C) until warmed through, or microwave individual portions in short bursts until hot. The pudding can also be frozen for up to one month; thaw overnight in the refrigerator before reheating.
Keywords
apple bread pudding, bread pudding recipe, apple chocolate bread pudding, Colombian dessert
Bread pudding is one of my favorite go-to desserts when I want an individually portioned treat that feels both simple and elegant. I had a few apples in the house and, since I don’t always want to make a pie, I developed this apple-chocolate bread pudding. The finished dessert is best served warm so the chocolate melts slightly and the apples remain tender. Buen provecho!