Who's to say that bread pudding has to be served for dessert, and not for breakfast? This babka bread pudding is meant to be enjoyed no matter what time of day the craving hits. Chocolatey braided babka soaked in milk and egg, baked until it comes together in a custardy bread pudding topped with powdered sugar. Drooling yet?
My babka bread pudding fits in so well with all of my favorites, from a croissant french toast bake to a delicious apple cinnamon oatmeal bake. Think of this recipe like a bread pudding on a pedestal, because it's just THAT good.
TL; DR Summary - Bread Pudding with Babka
- 👩🏼🍳 Cook Level: Easy Beginner
- ⏱️ Cook Time: 30 minutes
- 🗝️ Key Ingredients: Babka, milk, eggs, cinnamon, powdered sugar
- 📖 Dietary Info: Gluten, chocolate, dairy, eggs
- 😋 Taste: Creamy, custardy, chocolatey, sweet
- 💖 Why You'll Love: This babka pudding is packed with incredible flavor and is easily warmed up for a quick breakfast (or dessert) treat.
- 🍽️ Best Served With: Pair this with loaded breakfast totchos for a little bit sweet and savory, a stack of fresh cinnamon waffles with pear, or a high protein chia pudding because, yanno, balance!
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- TL; DR Summary - Bread Pudding with Babka
- Bread Pudding Trusted Tips
- Key Ingredients
- Simple Babka Bread Pudding Swaps and Substitutions
- How to make a chocolate babka bread pudding
- Mistakes I've Made (so YOU don't have to!)
- Babka Bread Pudding FAQs
- Check out these other incredible chocolate recipes:
- Babka Bread Pudding
Bread Pudding Trusted Tips
- Slightly stale bread absorbs the custard better than fresh bread, giving you a creamy interior without becoming mushy and inedible.
- Let the bread sit in the custard for 15 to 20 minutes so it has time to absorb the liquid before baking.
- Uniform cubes help the bread bake evenly and ensure every bite has the same texture.
- Don't rush the process, let the bread pudding rest post bake. Resting for 10 to 15 minutes helps the custard firm up and makes serving much easier.
Key Ingredients
- Chocolate Babka - Chocolate babka adds a rich, buttery base with swirls of chocolate that make the bread pudding extra flavorful.
- Eggs - Eggs create the custard that binds everything together and gives the bread pudding its soft, creamy texture.
- Milk - Milk adds moisture to the custard, helping the babka soak up all the flavor while staying tender.
- Cinnamon - Cinnamon adds a warm spice that complements the chocolate and enhances the overall flavor.
- Powdered Sugar - A light dusting of powdered sugar adds a simple finishing touch and a hint of sweetness before serving.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Babka Bread Pudding Swaps and Substitutions
- Swap the babka for brioche or challah bread and add in a drizzle of nutella for a take on the bread pudding sans babka.
- Use dairy-free milk instead of whole milk.
How to make a chocolate babka bread pudding
Step 1: Preheat the oven to 375º and grease a baking dish, then set aside. Whisk together milk, eggs, and cinnamon in a large measuring cup or mixing bowl.
Step 2: To the baking dish, add ripped chocolate babka in an even layer.
Step 3: Pour the whisked egg and milk mixture atop the babka evenly, then press the babka into the liquid until soaked with a spatula. Bake in the oven for 30 minutes, then let cool and dust with powdered sugar.
Mistakes I've Made (so YOU don't have to!)
- Do not over bake the bread pudding. Baking until the center is completely firm can lead to a dry, rubbery texture. The center should still have a slight jiggle when you remove it from the oven.
- Do not use super fresh babka. Fresh bread, or in this case babka, doesn't absorb the custard as well, which can leave the center soggy while the top dries out.
- Don't forget to press the babka pieces into the liquid so that there's no dried out pieces of the bread pudding after it bakes.
Babka Bread Pudding FAQs
No! You can use any flavored babka or a swirled challah or brioche for a different take, but the chocolate flavor is one of my favorites, or a cinnamon babka which is popular too.
You can store the leftovers in the same casserole dish it baked in and wrap with plastic wrap, then store in the fridge for up to 3 days. If you want to treat this as a meal prep, simple divide the bread pudding into smaller portions and containers and make it for a grab and go treat.
I find the microwave works just fine, but you can also pop the bread pudding into an oven-safe casserole and reheat in the oven instead. The oven may dry it out, so I would tent with a piece of aluminum foil.
Check out these other incredible chocolate recipes:
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Babka Bread Pudding
Equipment
- baking dish
- mixing bowl
Ingredients
- 1 chocolate babka
- 4 large eggs whisked
- 1 ½ cups whole milk
- 1 teaspoon cinnamon
- 2 tablespoon powdered sugar
Instructions
- Preheat the oven to 375º. Grease a baking pan or casserole dish with nonstick spray or butter.
- Cut the babka into small pieces and layer into the baking dish.
- In a large bowl, whisk together the eggs, milk, and cinnamon until well combined.
- Generously pour the egg mixture over the top of the cut babka, pressing down into the liquid with a spatula.
- Bake in the oven for 25-30 minutes. Top with a dusting of powdered sugar, then serve.
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