Pudin De Pan Chocolate

Indulge in the rich decadence of *Pudin De Pan Chocolate*, a delightful twist on traditional bread pudding that transforms day-old bread into a chocolate lover’s dream. This dessert pairs the natural creaminess of whole milk and heavy cream with the bold flavors of unsweetened cocoa, semi-sweet chocolate chips, and a hint of cinnamon, creating a luscious custard that drenches every bite. As it bakes, the bread cubes absorb the chocolate mixture, forming a soft, velvety center topped with a crisp, caramelized surface. Perfect as a comforting treat, this pudding is finished with a sprinkle of powdered sugar and served with fresh berries or whipped cream for an elegant touch. Quick to prepare in just 15 minutes, this recipe is an irresistible addition to your dessert repertoire, ideal for gatherings or a cozy night in.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 8 cups Day-old bread (French or brioche)
• 3 cups Whole milk
• 1 cup Heavy cream
• 0.75 cup Granulated sugar
• 0.25 cup Cocoa powder (unsweetened)
• 0.5 cup Semi-sweet chocolate chips
• 2 teaspoons Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 4 large Eggs
• 1 tablespoon Butter (for greasing the dish)
• 2 tablespoons Powdered sugar (optional, for serving)
• 1 cup Fresh berries or whipped cream (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter.

Step 2

Cut the day-old bread into 1-inch cubes and place them into the prepared baking dish, spreading them out evenly.

Step 3

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cocoa powder, and ground cinnamon. Heat the mixture over medium-low heat, whisking frequently, until the sugar dissolves and the cocoa powder is fully incorporated. Do not let it boil.

Step 4

Remove the saucepan from heat and stir in the chocolate chips and vanilla extract until the chocolate is completely melted and the mixture is smooth. Let the mixture cool slightly.

Step 5

In a large bowl, whisk the eggs until frothy. Slowly add the slightly cooled chocolate mixture to the eggs, whisking constantly to avoid cooking the eggs.

Step 6

Pour the chocolate custard evenly over the bread cubes, pressing the bread gently to ensure it soaks up the liquid. Let the mixture sit for 10 minutes to ensure the bread is fully saturated.

Step 7

Bake the pudding in the preheated oven for 40-45 minutes, or until the top is set and slightly crispy while the center remains soft but not liquid.

Step 8

Remove the pudding from the oven and let it cool for 10 minutes before serving.

Step 9

Dust the top with powdered sugar and serve warm with fresh berries or whipped cream if desired.

Nutrition Facts

Serving size	(3648.3g)

Amount per serving	% Daily Value*
Calories	8677.5

Total Fat 279.9g	0%
Saturated Fat 151.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1673.7mg	0%
Sodium 10182.0mg	0%
Total Carbohydrate 1394.8g	0%
Dietary Fiber 75.0g	0%
Total Sugars 424.6g
Protein 258.7g	0%

Vitamin D 495.2IU	0%
Calcium 1905.8mg	0%
Iron 60.6mg	0%
Potassium 4576.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 11.3%

Carbs: 61.1%