Difficulty Level: easy
We’ve all found stale bread in the cupboard, but it doesn’t need to be thrown away (unless it’s growing something of course). Instead, with a little effort, it can become quite a delicious dessert.
A key bit of kitchen tech that helps this dessert fly is a pressure cooker. If you have an Instant Pot or similar, continue reading:
No matter how many times I use it, a pressure cooker always catches me off guard because it makes things great fast. For example, in this recipe it turns a simple custard into something silky and set, without the risk of overcooking, which is a huge problem normally with custard (scrambled egg anyone?)
Throw in some chocolate and this recipe is an easy win. Especially when reducing waste and stretching what’s already in the pantry.
Don’t let the idea of using up your left-over bread fool you. This rice pudding is warm, chocolatey, and soft in the center. It has a comforting feel without being fussy. I’ve served versions of it in a dining room setting, and this recipe holds up nicely at home with far less effort.
Instant Pot Chocolate Bread Ingredients
- 4 cups stale French bread or brioche (cubed)
- 3 large eggs
- 1.5 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 tsp salt
- 1 cup water (for Instant Pot)
- Non-stick cooking spray
Instant Pot Chocolate Bread Instructions
- Lightly grease a 7-inch round baking pan with non-stick spray, then set it aside.
- Whisk the eggs, milk, sugar, cocoa powder, vanilla, and salt until smooth. If your cocoa clumps, sift it first so you don’t chase lumps later.
- Fold in the bread cubes and chocolate chips. Press the bread down into the custard so it soaks evenly, then let it sit for 10 minutes.
- Pour everything into the prepared pan and cover tightly with foil. Tight matters, it keeps extra moisture from pooling on top.
- Pour 1 cup water into the Instant Pot and place the trivet inside. Lower the covered pan onto the trivet, seal the lid, and cook on High Pressure for 25 minutes. Let it naturally release for 10 minutes, then carefully quick-release the rest.
- For a crispier top, remove the foil and broil at 450°F for 2 to 3 minutes until lightly golden. Stay close, it goes quick.
- Let it cool a few minutes before serving. It firms up as it sits, and it slices cleaner if you give it that short rest.