Chocolate Babka Bread Pudding

chocolate babka bread pudding
  • Cook Time
  • Prep Time
  • 8Servings


  • 6 large eggs
  • 2 1/2 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 1 chocolate babka (16 to 18 oz.) cut into 3/4-inch cubes (7 to 8 cups)
  • 1 1/2 cups semisweet or bittersweet chocolate chips
  • 1 cup coarsely chopped hazelnuts
  • 2 tablespoons heavy cream
  • 3 tablespoons sugar
  • 1 pint vanilla bean ice cream, melted in the refrigerator overnight, or microwaved until just melted but still cold
  • 1 tablespoon brandy
  • 1/2 teaspoon ground cinnamon


In a large bowl, whisk the eggs, then whisk in the milk, vanilla and 1/4 tsp. salt. Toss with the babka and 1 cup chocolate chips, pressing to submerge babka. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Transfer the babka mixture to a greased 2 1/2-quart baking dish. Sprinkle with the remaining 1/2 cup chocolate chips and the hazelnuts. Using a pastry brush, dab the cream all over the top; sprinkle with the sugar. Bake until the custard is set in the center and the top is browned in spots, about 1 hour. Let cool, about 15 minutes.

In a medium bowl, whisk the melted ice cream, brandy and cinnamon. Serve with the warm bread pudding.