Hot Chocolate Bread Pudding with Toasted Marshmallows

Rich chocolate bread pudding that tastes like hot cocoa, made with day-old bread soaked in cocoa custard and topped with golden toasted marshmallows. Perfect comfort dessert for breakfast or after dinner.

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Prep Time 20

Cook Time 55

Soaking Time 1

Total Time 2 15

Course Breakfast, Dessert

Cuisine American

Servings 8 servings

Ingredients

16 ounces country bread or white bread 1 loaf, day-old works best
3.5 cups whole milk don't substitute low-fat
0.75 cup unsweetened cocoa powder natural or Dutch-processed
0.67 cup granulated sugar adjust to taste
1 teaspoon vanilla extract pure extract recommended
0.125 teaspoon salt enhances chocolate flavor
4 large eggs room temperature preferred
1 cup mini marshmallows heaping cup, for topping

Instructions

Prepare the Bread

Cut bread into 1-inch cubes (about 11 cups total). Keep the crust on or trim if you prefer softer texture.
To dry bread: either spread cubes on a baking sheet and leave out overnight on counter, OR preheat oven to 350°F and bake cubes for 30-40 minutes, shaking occasionally until dry but not browned. Let cool completely.

Make the Chocolate Custard

Warm milk in a medium saucepan over medium heat until pleasantly warm to touch (not steaming or boiling). Alternatively, microwave in 30-second bursts, stirring between each.
Remove from heat and whisk in cocoa powder until no lumps remain. Add sugar, vanilla, and salt. Stir until everything dissolves. Taste and adjust sweetness or chocolate level if desired.
Let mixture cool to room temperature (very important to avoid scrambling the eggs).
Once cooled, whisk in eggs until fully mixed and smooth.

Assemble

Pack dried bread cubes into a 9x9-inch square baking dish (or 8x8-inch if deep enough). Press down firmly to compact.
Pour chocolate custard over bread. Liquid should come almost to the top, leaving some bread peaks exposed. Press down gently with a spoon to help absorption.
Cover with plastic wrap or foil and refrigerate for minimum 1 hour, preferably overnight.

Bake

Preheat oven to 325°F. Remove pudding from fridge and let sit on counter while oven heats.
Uncover and bake for 45-55 minutes until bread tips are crispy and custard is mostly set. A knife inserted in center should come out with just a little chocolate on it.

Add Marshmallows

Scatter mini marshmallows generously over the top. Switch oven to broil and move dish about 6 inches below heating element.
Watch closely! Broil until marshmallows puff up and develop golden-brown spots, about 1-2 minutes. Remove immediately when toasted to avoid burning.
Let cool for at least 10 minutes before serving to allow custard to set. Serve warm, optionally dusted with powdered sugar or drizzled with cream.

Notes

Storage: Keep covered in fridge for up to 7 days. Reheat individual portions in microwave for 30-45 seconds, or whole dish in 300°F oven for 15-20 minutes.

Variations:

Peppermint: Add ½ tsp peppermint extract with vanilla. Sprinkle crushed candy canes over toasted marshmallows.
Mexican Chocolate: Add 1 tsp ground cinnamon and pinch of cayenne with cocoa powder.
Orange Chocolate: Add 1 tbsp orange zest to custard.

Make-Ahead: Complete through soaking step, cover tightly, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if going in cold. Add marshmallows and broil right before serving.

Tips: Use any sturdy white bread (challah, brioche, French bread). Avoid soft sandwich bread. Make sure milk mixture is completely cool before adding eggs. Longer soaking time equals better flavor and texture.

Keyword Chocolate, Comfort Food, Make-Ahead