Chocolate Babka Bread Pudding Recipes

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How to Make Chocolate Babka Bread Pudding. image

Chocolate babka bread pudding is a rich, decadent dessert sure to satisfy any sweet tooth. Ready to impress with chunks of sweet dough swirled with chocolate and immersed in a velvety custard, this pudding is quite the showstopper for any celebration.

Provided by Matthew James Duffy

Categories     Dessert

Time 1h15m

Number Of Ingredients 8

1 large day old chocolate babka
6 Whole eggs
3.5 Cups of Whole Milk
1/2 tsp ground cinammon
1 tsp vanilla paste or extract
1 cup confectioners (icing) sugar
2-3 tbsp. milk or cream
1/2 tsp vanilla extract


  • Cut the babka into cubes about 2.5cm/1 inch and let them sit out uncovered for several hours.
  • Crack the eggs into a large mixing bowl. Add the milk to the eggs and whisk to combine everything then add the vanilla and cinnamon.
  • Cover the dry babka with the liquid mixture. Toss the babka to ensure that it is coated evenly. Let the mixture stand for two hours OR place it in the fridge overnight.
  • Preheat the oven to 340°F/171°C.
  • Put the babka bread pudding mixture into a lightly oiled baking dish. Gently spread the babka mixture into the baking dish but don't pack it down.
  • Bake for 50-55 minutes.
  • Let the babka bread pudding cool for 10 minutes before adding the icing.
  • Using a whisk or a hand mixer, mix all ingredients together in a bowl.
  • *Optional: Add another 1-2 tbsp. of milk to achieve a runnier consistency.
  • Drizzle glaze over cooled loaf.


Chocolate Babka Bread Pudding with Rum-Spiked Cherries image

Provided by Guy Fieri

Categories     dessert

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 13

1/2 cup sun-dried cherries
1/4 cup dark rum
1 (16-ounce) loaf chocolate babka
Butter for the baking dish
2 cups whole milk
5 large eggs
1/2 cup granulated sugar
1 tablespoon unsalted butter
1 cup heavy cream
1/4 cup confectioners¿ sugar
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
3 ounces dark chocolate, shaved


  • Preheat the oven to 350 degrees F.
  • Combine the cherries and rum in a small saucepan and bring to a simmer over medium heat. Remove from the heat and allow to steep for 10 minutes to soften. Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking sheet and bake until browned around the edges, 7 to 8 minutes. Remove from the oven and set aside. Lightly butter the bottom and sides of a 9 by 13-inch baking dish. In a large mixing bowl, whisk together the milk, eggs and granulated sugar until combined. Add the toasted babka and rum and cherries and mix well. Pour the mixture into the prepared baking dish. Place on a baking sheet (to catch any spillover) and bake in the oven for 35 to 40 minutes; the pudding is done when lightly browned around the edges and the mixture springs back when pressed gently in the center. Let cool at least 15 minutes before serving.
  • In a medium bowl, combine the heavy cream, confectioners¿ sugar, orange zest and vanilla. Beat until soft peaks form. Serve bread pudding warm with dollops of whipped cream on top and garnished with shaved chocolate.


Chocolate Babka image

Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!

Provided by Lilia

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h

Yield 10

Number Of Ingredients 18

¾ cup milk
¼ cup butter
2 cups bread flour
2 cups all-purpose flour
2 teaspoons active dry yeast
¼ cup white sugar
¼ cup water
1 egg
¾ teaspoon salt
5 (1 ounce) squares semisweet chocolate, finely chopped
1 ½ teaspoons ground cinnamon
⅓ cup white sugar
¼ cup butter, chilled
¼ cup confectioners' sugar
¼ cup all-purpose flour
¼ cup butter, chilled
1 egg beaten with
1 tablespoon water for glaze


  • Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
  • Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
  • Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
  • When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
  • Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 45.6 g, Cholesterol 75.3 mg, Fat 20 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 295.2 mg, Sugar 22.6 g


Chocolate Babka image

Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second - with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs. If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.

Provided by Melissa Clark

Categories     snack, cakes, project, dessert

Time P1DT3h30m

Yield 2 loaves

Number Of Ingredients 23

1/2 cup/118 milliliters whole milk
1 package (1/4 ounce/7 grams) active dry yeast
1/3 cup/67 grams granulated sugar, plus a pinch
4 1/4 cups/531 grams all-purpose flour, more as needed
1 1/2 teaspoons fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1/2 teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons/140 grams unsalted butter, at room temperature, plus more for greasing bowls and pans
1/2 cup/100 grams granulated sugar
3/4 cup/177 milliliters heavy cream or half-and-half
Pinch kosher salt
6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
8 tablespoons/112 grams/1 stick unsalted butter, diced, at room temperature
2 teaspoons/10 milliliters vanilla extract
1/2 cup/60 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 1/2 tablespoons/11 grams cocoa powder
1/2 teaspoon kosher salt
4 1/2 tablespoons/64 grams unsalted butter, melted
1/3 cup/60 grams mini semisweet chocolate chips
2/3 cup/135 grams granulated sugar


  • Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it's lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
  • In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn't come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
  • Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
  • Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
  • Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
  • Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.
  • Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
  • Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
  • Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
  • Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
  • Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it's about 9 inches long. Place into a prepared pan, letting it curl around itself if it's a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won't quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
  • When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
  • As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
  • Transfer to a wire rack to cool completely before serving.

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