Name: Chocolate Bread Pudding
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 batch English cream; 454 g Tuscan bread, cubed; 227 g cocoa powder; 125 g semi-sweet chocolate; 113 g hazelnuts, toasted; 57 g butter

A rich example of cucina di recupero: Tuscan bread transformed into a warm chocolate dessert with hazelnuts, cocoa custard, and dramatic sugar cages.

Servings

Servings: Base recipe = 8 servings.

Ingredients

1 batch English cream — view recipe
454 g Tuscan bread, cubed
227 g cocoa powder
125 g semi-sweet chocolate
113 g hazelnuts, toasted
57 g butter

Method

Cube Tuscan bread, toss with cocoa, and mix with warm English cream. Chill until fully absorbed.

Toast hazelnuts, grind finely, and mix with melted chocolate and butter. Form small spheres, chill, then fold into the pudding.

Warm gently before service. Plate with English cream, coulis, melted chocolate, and finish with a caramel sugar cage.

Diet
Vegetarian

Tradition
Cucina di recupero

Texture
Creamy · Rich

Pairing
Vintage Port · Vin Santo

← Dolci Directory Share

Nutrition Facts

Values are estimated and update when you change servings (base = 8).

Serving
1 portion

Calories
420

Carbs
48.0 g

Protein
7.0 g

Fat
22.0 g

Portion
—

Wine Pairing

Suggested wine:Speri Recioto della Valpolicella Classico La Roggia (500ML) 2021
Why it works:Garnet red in color, it has a penetrating bouquet with sweet hints of raisins, violets and jam. Rich and velvety, concentrated and full-bodied on the palate.

Alternative: Port wine .

Chocolate

Nutty

Warm

Wine Notes

If you serve Port slightly cool (14–16°C / 57–61°F). If using Vin Santo, offer smaller pours and keep the pudding warm for a beautiful contrast.

Chef Notes

Best texture comes from day-old Tuscan bread. Let the custard fully absorb before warming. Toast hazelnuts well for aroma, then grind fine so the centers stay smooth and intense.

Service Tips

Warm gently (do not boil) to keep the custard creamy. Plate with a ribbon of English cream, a touch of coulis, and finish with your caramel cage right before sending.