Sometimes you just need something warm and chocolatey. This Chocolate Protein Bread Pudding hits that sweet spot perfectly. It feels like a decadent dessert but fuels your body. You can enjoy this for breakfast or a cozy snack. It is the ultimate comfort food for a healthy reset this season.
What Makes This Chocolate Protein Bread Pudding Special
You will love how this recipe balances flavor and nutrition. Most desserts leave you feeling tired or hungry soon after. This version is packed with protein to keep you full. It uses simple pantry staples you likely have already. It is a macro-friendly dessert that the whole family will enjoy. Your kids won’t even know it is healthy.
This dish is ideal for a healthy reset after the holidays. It satisfies your sweet tooth without the sugar crash. The whole grain bread provides steady energy for your day. Egg whites add lean protein without adding extra fat. It is a smart way to enjoy your favorite flavors. You can feel good about serving this to your family.
Simple Cooking Steps
Making this dish is incredibly simple and stress-free. You just cube some bread and whisk a quick custard. There are no complicated techniques or fancy tools needed. Even if you are new to baking, you can do this. The oven does most of the hard work for you. It is a beginner-friendly recipe that delivers amazing results.
Ingredients You’ll Need
These ingredients are mostly pantry staples that provide great nutrition.
- 6 slices whole grain or sprouted bread, cubed into 1-inch pieces
- 60g chocolate whey protein powder
- 2 cups unsweetened almond milk
- 120ml liquid egg whites
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup erythritol or preferred granulated sweetener
- 1 teaspoon vanilla extract
- 30g sugar-free semi-sweet chocolate chips
- 1/4 teaspoon salt
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and lightly coat an 8×8 inch baking dish with non-stick spray.
- Place the bread cubes into the prepared baking dish in an even layer.
- In a large mixing bowl, whisk together the chocolate protein powder, unsweetened almond milk, liquid egg whites, cocoa powder, sweetener, vanilla extract, and salt until no lumps remain.
- Slowly pour the protein liquid mixture over the bread cubes, using a spatula to press the bread down to ensure every piece is fully submerged and saturated.
- Allow the dish to sit at room temperature for 15 minutes to facilitate maximum absorption of the custard into the bread.
- Evenly distribute the sugar-free chocolate chips over the top of the pudding.
- Bake for 35 to 40 minutes, or until the custard is set and the center no longer jiggles when shaken.
- Remove from the oven and allow to rest for at least 10 minutes before serving to allow the internal structure to firm up.
Best Ways to Enjoy It
Serve this pudding warm right out of the oven. A little dollop of Greek yogurt adds a nice tang. You could also add some fresh raspberries for a bright pop. It is perfect for a quiet weekend morning. Or, enjoy it as a satisfying post-workout treat.
The texture is best when it is still steaming. You can add a drizzle of sugar-free syrup if desired. A sprinkle of sea salt enhances the chocolate flavor beautifully. Set the table and enjoy this with a hot coffee. It makes a wonderful addition to a healthy brunch.
Storage & Reheating
You can keep leftovers in the fridge for four days. Use an airtight container to keep it moist. To reheat, use the microwave for about thirty seconds. For a crispier top, use a 350°F oven for ten minutes. This makes it a great option for meal prep. You can have a healthy snack ready all week.
This recipe also freezes surprisingly well for later use. Wrap individual portions tightly in plastic wrap or foil. Thaw them in the fridge overnight before you reheat them. It is a lifesaver on busy mornings when you need fuel. You will always have a high-protein treat ready to go.
Pro Tips for Best Results
- Don’t skip the fifteen-minute soaking time for the bread.
- Avoid using bread that is too soft or fresh.
- Use a protein powder that you already enjoy drinking.
- Measure your protein powder carefully to keep the texture right.
- For a winter treat, add a pinch of cinnamon.
- Press the bread down firmly to ensure it soaks up everything.
- Let it rest after baking so the center firms up.
Ways to Switch It Up
- Swirl in a tablespoon of peanut butter before baking.
- Use gluten-free bread to make this recipe gluten-friendly.
- Swap chocolate chips for chopped walnuts for extra crunch.
- Add a handful of blueberries for a burst of sweetness.
Common Questions
Can I make it ahead?
Yes, you can prep the dish the night before. Just cover it and keep it in the fridge. Bake it fresh in the morning for the best texture.
Can I use different milk?
Any unsweetened nut or dairy milk works great. Soy milk or pea milk adds even more protein. Avoid using water as the base will be too thin.
How do I know when it’s done?
The center should be set and not jiggle. The edges will look slightly puffed and firm. A toothpick inserted should come out mostly clean.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 6 slices whole grain or sprouted bread, cubed into 1-inch pieces
- 60 g chocolate whey protein powder
- 2 cups unsweetened almond milk
- 120 ml liquid egg whites
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup erythritol or preferred granulated sweetener
- 1 teaspoon vanilla extract
- 30 g sugar -free semi-sweet chocolate chips
- 1/4 teaspoon sal t
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat an 8x8 inch baking dish with non-stick spray.
- Place the bread cubes into the prepared baking dish in an even layer.
- In a large mixing bowl, whisk together the chocolate protein powder, unsweetened almond milk, liquid egg whites, cocoa powder, sweetener, vanilla extract, and salt until no lumps remain.
- Slowly pour the protein liquid mixture over the bread cubes, using a spatula to press the bread down to ensure every piece is fully submerged and saturated.
- Allow the dish to sit at room temperature for 15 minutes to facilitate maximum absorption of the custard into the bread.
- Evenly distribute the sugar-free chocolate chips over the top of the pudding.
- Bake for 35 to 40 minutes, or until the custard is set and the center no longer jiggles when shaken.
- Remove from the oven and allow to rest for at least 10 minutes before serving to allow the internal structure to firm up.
