Easy Bread Pudding Recipe – Chocolate Chips & Almonds

Last Updated on 4 months by Neha Deshmukh

Easy Bread Pudding Recipe – Chocolate Chips & Almonds

Hey everyone! If you’re anything like me, you love a good dessert that’s both comforting and quick to whip up. This easy bread pudding recipe is exactly that – a warm, cozy hug in a bowl, and it comes together in under 10 minutes (plus a little resting time, of course!). I first made this when I was craving something sweet but didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This bread pudding isn’t your grandma’s bread pudding (though, let’s be honest, grandma’s is pretty amazing too!). It’s a simplified, microwave version that delivers all the deliciousness without the fuss. The chocolate chips and almonds add a lovely texture, and the hint of cardamom and cinnamon gives it a beautiful, subtly Indian-inspired twist. It’s perfect for a quick dessert, a cozy breakfast, or even a late-night treat.

Ingredients

Here’s what you’ll need to make this delightful bread pudding:

• 3 bread slices (slices)
• ½ cup milk (120ml)
• 1 egg
• 1 tbsp raw sugar (approx. 12g)
• ½ tsp vanilla extract (2.5ml)
• A pinch cardamom powder
• A pinch cinnamon powder
• 1 tbsp chopped almonds (approx. 8g)
• 1 tbsp chocolate chips (approx. 8g)

Ingredient Notes

Let’s talk ingredients! The type of bread you use really makes a difference. I love using brioche or challah for a richer, more decadent pudding. But honestly, regular white bread works just fine too – especially if you’re short on time!

Now, about those spices… the cardamom and cinnamon are what really elevate this recipe. They’re a nod to traditional Indian flavors, and they pair beautifully with the chocolate. Don’t skip them! If you’re feeling extra fancy, a tiny grating of nutmeg would also be lovely.

You can also adjust the sweetness to your liking. Brown sugar adds a lovely caramel note, but raw sugar keeps it a little lighter.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, chop the bread slices into small pieces and place them in a microwave-safe ramekin. Don’t worry about making them perfectly uniform – a little rustic charm is perfectly fine!
2. In a bowl, whisk together the milk, egg, sugar, vanilla extract, cardamom powder, and cinnamon powder until everything is smooth and well combined.
3. Pour the mixture evenly over the bread pieces, making sure they’re all nicely coated. Gently press down on the bread to help it absorb the liquid.
4. Sprinkle the chopped almonds and chocolate chips on top. This is where the magic happens!
5. Microwave on high for 2 minutes. Then, let it rest for 5 minutes. This is crucial – it allows the pudding to set and become wonderfully creamy.
6. Serve warm, and if you’re feeling extra indulgent, add a scoop of ice cream or a drizzle of caramel sauce. Enjoy!

Expert Tips

Want to make sure your bread pudding is perfect every time? Here are a few tips I’ve learned along the way:

• Preventing a soggy pudding: Don’t over-saturate the bread. You want it to be moist, but not swimming in liquid.
• Achieving the right consistency: The resting time is key! It allows the pudding to thicken up.
• Ensuring even heating: Microwave ovens can be a bit temperamental. If your pudding isn’t heated through after 2 minutes, microwave in 30-second intervals until it’s cooked.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Bread Pudding Adaptation: Use plant-based milk (like almond or soy) and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of a regular egg.
• Gluten-Free Bread Pudding Adaptation: Simply use your favorite gluten-free bread!
• Spice Level Adjustment: If you really love cardamom and cinnamon, feel free to add a little more. A ¼ teaspoon of each can make a big difference.
• Festival Adaptations: For Christmas, add a sprinkle of nutmeg and dried cranberries. For Diwali, try adding a pinch of saffron and some chopped pistachios. My aunt always adds a little bit of kesar (saffron) to hers!

Serving Suggestions

This bread pudding is delicious on its own, but it’s even better with a few extras. Try serving it with:

• A scoop of vanilla ice cream
• A drizzle of caramel sauce
• Fresh berries
• A dusting of powdered sugar

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for a few seconds before serving.

FAQs

Got questions? I’ve got answers!

(1) Can I use stale bread for this recipe?

Absolutely! In fact, stale bread is ideal for bread pudding. It absorbs the liquid better and holds its shape.

(2) What’s the best type of milk to use for a richer pudding?

Whole milk will give you the richest, creamiest pudding. But you can use any type of milk you prefer – even skim milk will work in a pinch.

(3) Can I prepare this pudding ahead of time?

You can assemble the pudding ahead of time and store it in the refrigerator, unbaked, for up to 24 hours. Just add a minute or two to the microwave cooking time.

(4) How can I prevent the pudding from becoming rubbery?

Don’t overcook it! Overcooking can make the egg coagulate and the pudding become rubbery.

(5) Can I bake this bread pudding in the oven instead of microwaving it?

Yes, you can! Bake in a preheated oven at 175°C (350°F) for about 20-25 minutes, or until golden brown and set.