There is nothing quite like the warm, slightly caramelized smell of Chocolate Ricotta Bread Pudding filling the kitchen, the way the chocolate pockets soften against the tender, custardy bread and the ricotta gives a gentle creaminess that keeps each bite light and comforting. The first forkful is a little surprisethe soft interior, flecks of melted chocolate, and just enough sugar to make it feel like a treat without being sickly. It’s the kind of dessert that makes the whole house feel cozier, the kind you serve with a friendly smile and a pot of coffee or a glass of milk for the grandkids.
This dish is perfect for family gatherings because it brings everyone to the table without fuss. It’s forgivingleftover bread becomes the star, and a simple mixing bowl and a baking dish are all you really need. It pairs beautifully with a bowl of soup or a salad at a family brunch, and it’s a dessert that travels well from oven to counter to plate. If you enjoy other ricotta-forward sweets, you might like to peek at another ricotta dessert for inspiration while you let this one cool and set.
This version is simple and truly foolproof, meant for hands that want good results without complicated steps. You’ll whisk, pour, and bakeno tempering, no custard drama. It’s the kind of recipe you can trust to come out consistent whether you’re feeding three or twelve. Keep a little extra chocolate on hand for sprinkling, and you’ve got a quick, warm treat that feels homemade and a little nostalgic.
Why you’ll love this dish
This Chocolate Ricotta Bread Pudding works because of texture and ease, two things every busy cook appreciates. The ricotta brings a smooth, slightly grainy creaminess that suspends the milk and eggs into a gentle custard. When baked, that mixture sets around the bread so you get tender, custard-soaked pockets rather than a dense slab. The stale bread soaks up the ricotta-milk mixture instead of becoming soggy, and the chocolate chips melt into little ribbons that break up the richness and add just enough sweet contrast.
Soft versus slightly crisp is the pleasure here: the top can brown and form a thin crust while the inside stays soft and almost spoonable. That contrast keeps each bite interesting and makes it a comforting dish for people who like homey texturesthink warm, spoonable custard with pockets of melted chocolate and soft bread. The salt rounds out the sweetness and makes the flavors sing without being bold or sharp.
It’s also easy to scale. The ratiosabout four cups of bread to the dairy-and-egg mixturemean you can use whatever loaf you have on hand: day-old sandwich bread, brioche, or even rolls. Using ricotta lightens the custard compared with heavier creams or mascarpone, so the final pudding isn’t overly rich. The chocolate chips give straightforward pockets of flavor, and the vanilla lifts the background notes so it smells as inviting as it tastes.
Finally, the baking time is forgiving. You want the center to be set but still slightly jiggly, which means a range of 30 to 40 minutes works across ovens and dish sizes. That simplicity helps the recipe fit into real lifeprep while the kids do homework, pop it in the oven during chores, and everyone gets a warm, comforting dessert without a long ceremony.
How to prepare Chocolate Ricotta Bread Pudding
Start with room-temperature eggs and a soft ricotta so they mix smoothly. Tear or cube bread into bite-size pieces so the custard can work its way into every nook. Toss the bread with the chocolate chips firstthis helps distribute chocolate through the pudding instead of letting it sink to the bottom. Whisk the ricotta, milk, sugar, eggs, vanilla, and salt until smooth, then pour gently over the bread and press lightly so the bread absorbs the liquid.
The most satisfying part of the process is watching the dry bread transform into a custard-soaked, chocolaty bake. There’s a comforting rhythm: measure, whisk, pour, and gently press. Let the mixture sit for a few minutes before baking if you can; the soaking time makes the interior even creamier. When it comes out of the oven, the top will be golden and the aroma will fill the roomlet it cool just enough that it slices cleanly but is still warm and inviting.
Ingredients
- 4 cups stale bread, cubed
- 1 cup ricotta cheese
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup chocolate chips
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish.
- In a large bowl, combine the stale bread cubes and chocolate chips.
- In another bowl, whisk together the ricotta cheese and milk.
- Add the sugar to the ricotta mixture.
- Whisk in the eggs, one at a time.
- Stir in the vanilla extract and the salt.
- Mix until smooth.
- Pour the mixture over the bread and chocolate chips.
- Gently press so the bread absorbs the custard.
- Pour into the prepared baking dish.
- Bake for 30 to 40 minutes.
- Bake until set and golden on top.
- Let cool slightly before serving.
Serving ideas
- Serve slices warm with a simple dusting of powdered sugar for a light finish.
- Offer a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- For a brunch twist, serve alongside fresh fruit or a bowl of warmed berries.
Drink pairing: a cup of strong coffee or a lightly sweetened tea complements the chocolate and ricotta nicely. For an afternoon serving, try a milky chai or a decaf blend that carries warm spice notes. If you’re serving the pudding for a cozy evening, a mug of cocoa or a glass of dessert wine can be a lovely accompaniment. Keep beverages simple so the pudding remains the star.
Storing this recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 to 60 seconds, checking frequently until warmed through, or rewarm a larger portion in a 325°F oven covered with foil for 10 to 15 minutes. If the center seems dense after refrigeration, a short reheat brings back the custardy texture without drying the top.
To freeze, wrap cooled portions tightly in plastic wrap and then foil, or place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat from chilled rather than from frozen; slow, even heating helps prevent the chocolate from becoming grainy and keeps the ricotta creamy.
If you expect to store leftovers, underbake slightly the first time so reheating won’t dry the pudding. Add a splash of milk when reheating to refresh the custard if it seems too firm. These little steps keep your servings tasting fresh for days after the oven is off.
Helpful tips
Tip 1 Choose the right bread. Stale bread is a blessing here because it soaks up the custard without falling apart. Day-old sandwich bread, challah, or even slightly stale rolls work very well. Avoid bread with too many seeds or a very dense crumb; you want something that will yield tender, custard-filled bites rather than remaining hard in the center. Cubing the bread into uniform pieces helps the custard distribute evenly so every bite has good texture.
Tip 2 Don’t overmix the custard. Whisk the ricotta, milk, eggs, sugar, vanilla, and salt until smooth and combined. Overworking the mixture can make it too loose or thin, which affects how it sets. Stir just until smooth, then pour over the bread. Allowing the bread to soak for five to ten minutes before baking ensures the liquid is absorbed and gives you a more even texture. Pressing the bread gently into the liquid helps it soak but don’t compact itleave some air for a softer interior.
Tip 3 Watch the bake time and test for doneness properly. The pudding should be set around the edges and slightly jiggly in the center; it will continue to set as it cools. If you prefer a firmer texture, aim for the higher end of the baking time. If you like it creamier, err on the shorter side. Rotate the dish halfway through baking if your oven runs unevenly. And when reheating leftovers, add a splash of milk to restore creaminess if needed; short, gentle reheating preserves the tender custard better than high heat.
These tips help you avoid common mistakes like soggy insides, dry edges, or uneven chocolate distribution. The goal is a warm, tender pudding with pockets of chocolate and a gentle ricotta silkiness that makes everyone ask for a second helping.
Recipe variations
- Add citrus: Stir in a teaspoon of orange zest for a bright lift that pairs beautifully with chocolate.
- Fruit and nut: Fold in a half cup of chopped dried cherries and a quarter cup of toasted almonds for texture and a sweet-tart contrast.
- Spiced version: Mix in a half teaspoon of cinnamon and a pinch of nutmeg to the custard for a warm, spiced flavor perfect for cooler months.
Each change gives the dish a different mood while keeping the base method the same. Swap chocolate chips for white chocolate if you want a milder, creamier sweetness, or add a splash of brewed espresso to the milk for a gentle mocha note.
Common questions
Q: Can I use fresh bread instead of stale bread?
A: You can, but reduce the milk slightly or toast the fresh bread first. Stale bread soaks up the custard better without falling apart.
Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled straight from the fridge.
Q: Is ricotta the best cheese for this recipe?
A: Ricotta gives a light, creamy texture that keeps the pudding from feeling too heavy. Mascarpone or cream cheese will be richer, and cottage cheese will change the texture.
Q: Can I leave out the chocolate chips?
A: Absolutely. The pudding will be lovely plain, or you can replace them with chopped dried fruit, nuts, or a sprinkle of cinnamon sugar on top.
Conclusion
This Chocolate Ricotta Bread Pudding is one of those warm, simple desserts that feels like a hug from the oveneasy to make, forgiving with ingredients, and satisfying for a crowd or a cozy night at home. It’s a great way to use up leftover bread and to bring some homemade comfort to your table without complicated steps. If you’d like a loaf idea that echoes the ricotta-and-chocolate theme, take a look at this Chocolate Chip Ricotta Loaf recipe for another sweet option to enjoy around the house.
Print
Chocolate Ricotta Bread Pudding
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm and comforting dessert that features tender custard-soaked bread with pockets of melted chocolate, made easy with ricotta cheese.
Ingredients
- 4 cups stale bread, cubed
- 1 cup ricotta cheese
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup chocolate chips
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish.
- In a large bowl, combine the stale bread cubes and chocolate chips.
- In another bowl, whisk together the ricotta cheese and milk.
- Add the sugar to the ricotta mixture.
- Whisk in the eggs, one at a time.
- Stir in the vanilla extract and the salt.
- Mix until smooth.
- Pour the mixture over the bread and chocolate chips.
- Gently press so the bread absorbs the custard.
- Pour into the prepared baking dish.
- Bake for 30 to 40 minutes until set and golden on top.
- Let cool slightly before serving.
Notes
Serve warm with powdered sugar, whipped cream, or alongside fresh fruit. Great for family gatherings and can be prepared ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American