Pele's Chocolate Homemade Pineapple Bread Pudding Recipe

Preheat the oven to 350°F (175°C). Generously butter a 9x9-inch (or equivalent) baking dish. If using a larger dish, the baking time may be slightly shorter.

Toss the cubed bread and pineapple pieces in a large bowl so they are evenly distributed. If the bread is very fresh, spread it on a baking sheet and toast in the oven for 8–10 minutes until slightly dried but not browned; this helps it absorb custard without getting mushy.

Warm dairy and bloom cocoa

In a medium saucepan over medium heat, warm the milk and heavy cream until it’s hot but not boiling (steam and small bubbles around the edge). Whisk in the unsweetened cocoa powder and 1 tablespoon of the granulated sugar until fully dissolved and smooth.

Melt chocolate

Remove the pan from heat and add the chopped semisweet chocolate. Stir until the chocolate is fully melted and the mixture is glossy. Let the mixture cool for 3–4 minutes so it’s warm but won’t scramble the eggs.

Whisk eggs and sugars

In a separate bowl, whisk the eggs with the remaining 2 tablespoons granulated sugar, the brown sugar, vanilla extract, and salt until combined and slightly pale.

Temper the eggs by slowly pouring about 1/3 of the warm chocolate-milk mixture into the eggs in a thin stream, whisking constantly. Then slowly whisk the tempered egg mixture back into the saucepan with the remaining chocolate-milk, mixing until homogeneous.

Place the bread and pineapple mixture into the prepared baking dish. Sprinkle the dark chocolate chips and chopped nuts (if using) evenly over the bread. If using orange zest, sprinkle it over the top.

Pour the warm chocolate custard evenly over the bread, gently pressing down so the bread soaks up the liquid. Dot the surface with the reserved melted butter in small pools to encourage browning and a slightly crisp top.

Allow the assembled pudding to sit at room temperature for 15–20 minutes to let the bread absorb the custard; for a deeper soak, cover and refrigerate for up to 2 hours (bring back to room temperature before baking).

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the custard is set around the edges but still slightly wobbly in the center and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let rest for 10–15 minutes — the residual heat will finish setting the center. Dust lightly with powdered sugar before serving, if desired.

Serve warm, plain or with a scoop of vanilla ice cream or a drizzle of caramel or warmed chocolate sauce.