Chocolate Cupcake Bread Pudding

Born from thrifty kitchens that refused to waste day-old bakes, bread pudding finds a chocolatey American spin here. Torn cupcakes soak in cocoa custard with chips, then bake into a warm, celebratory spoon dessert.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 410 cal
• 8g protein
• 48g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 day-old chocolate cupcakes, roughly torn
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/3 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp butter for greasing
• 1 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 325°F and generously butter an 8-inch square baking dish so the pudding releases cleanly later.
2. 2Tear the day-old chocolate cupcakes into irregular chunks the size of large croutons and scatter them evenly in the prepared dish.
3. 3In a medium bowl whisk the eggs, sugar, cocoa powder, vanilla, and salt until the mixture is smooth and the cocoa is fully dissolved.
4. 4Warm the milk and cream together in a small saucepan over medium heat until steam rises and tiny bubbles form at the edges—do not boil.
5. 5Slowly stream the warm milk mixture into the egg bowl while whisking constantly to temper the eggs and prevent scrambling.
6. 6Pour the custard evenly over the cupcake pieces, pressing the cake down gently with a spatula so every piece is soaked.
7. 7Scatter the chocolate chips across the top, tucking a few between the chunks so they melt into pockets.
8. 8Let the dish sit at room temperature for fifteen minutes so the cake fully absorbs the custard.
9. 9Bake uncovered for 35 to 40 minutes until the center is just set, the top looks puffed and slightly crisp, and a knife inserted near the middle comes out mostly clean.
10. 10Cool for ten minutes, then dust lightly with powdered sugar. Scoop into bowls while still warm so the melted chocolate chips stretch with every spoonful.
11. 11Serve plain or with a small pour of cold cream; leftovers reheat beautifully in a 300°F oven for eight minutes.