I wasn’t planning on making breakfast today. Honestly, I was just craving that smell—warm bread baked with melting chocolate. It’s weird how certain smells can just sneak up on you. This one caught me when I opened the door from the fridge and got hit with a rush of cocoa and butter. No fancy ingredients, just some good bread, semi-sweet chocolate, and eggs. But it’s the way the chocolate melts into the custard, pooling in every nook of the bread, that makes it feel like a sweet little secret. This isn’t about breakfast as usual. It’s about stealing a moment of indulgence when the world feels heavy. Totally unplanned, but I swear, once that scent hits you, everything else melts away. Like a little reward for showing up, even if it’s just for yourself.

Chocolate Bread Bake

This dish combines slices of bread soaked in a custard of eggs, milk, and melted chocolate, then baked until the custard is set and the bread is golden. The final result is a moist, pudding-like dessert with pools of melted chocolate and a caramelized crust on top.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 4 slices thick-cut bread day-old or slightly stale
• 100 g semi-sweet chocolate chopped
• 3 large eggs at room temperature
• 250 ml milk whole or 2%
• 2 tbsp sugar optional, for sweetness
• 1 pinch salt to enhance flavor

Equipment

• Mixing bowl
• Whisk
• Baking Dish
• Oven
• Knife
• Cutting board

Method

 

1. Preheat the oven to 180°C (350°F). Arrange the bread slices in a greased baking dish, overlapping slightly.
2. Place the chopped semi-sweet chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring until smooth and melted. Let it cool slightly.
3. In a mixing bowl, whisk together the eggs, milk, sugar, and salt until well combined and the mixture is slightly frothy.
4. Pour the melted chocolate into the egg mixture and whisk thoroughly until fully integrated, creating a chocolate custard.
5. Pour the custard mixture evenly over the bread slices in the baking dish, pressing down gently to soak the bread completely.
6. Bake in the preheated oven for 20-25 minutes, until the custard is set and the top is golden brown. You can check doneness by gently shaking the dish—only the center should wobble slightly.

Sometimes, the best ideas come just because you want to taste something familiar that’s been turned inside out. No rules, no schedule—just a craving. The smell, the first bite, that rich, slightly gooey chocolate—these are the quiet surprises that make a morning worth waking up for. And honestly, that’s the kind of magic I’ll keep chasing.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.