Microwave Bread Pudding: When You Want Dessert Now!
- Ultra-fast: Just 5 minutes start to finish! Perfect when you want dessert now.
- Minimal cleanup: Made all in one bowl and mug.
- Customizable: Dairy-free, gluten-free, variations with nuts or fruit.
- Kids love it: It’s easy for them to help with, gooey in the middle, and bursting with chocolate.
This chocolate pudding pie has all the similar ingredients, and only has 20 minutes of prep time. Or try chocolate chip mug cake as another single-serve dessert in a mug!
Ingredients You’ll Need
- Bread cubes: You can either use brioche, challah or a gluten free white bread. If you’re really concerned about keeping it dairy free, look for a dairy free brioche or opt for another white bread.
- Egg: This helps bind the custard together and create the pudding texture.
- Sugar: I like to use coconut sugar to keep it refined sugar free, but granulated sugar or brown sugar are great options too.
- Cocoa powder: Dutch or natural cocoa powder work well.
- Vanilla extract: A quality vanilla goes a long way because there are so few ingredients.
- Salt: This recipe only calls for a pinch of salt because it’s a small serving size.
- Coconut milk: We’re keeping this dairy free by using a full fat coconut milk. You could also use heavy cream or whole milk.
- Dark chocolate chips: Grab some mini chocolate chips to stir in the mixture and sprinkle on top.
How to Make Microwave Bread Pudding
- In a large bowl, whisk together the coconut milk, egg, sugar, unsweetened cocoa powder, salt, and vanilla until it’s smooth.
- Fold in the slices of bread and chocolate chips until the chocolate pudding is completely coating every inch of the bread.
- Pour the bread mixture into a greased microwave safe mug and top with more chocolate chips. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 2 minutes. (Continue to microwave in 30 second increments if it needs more time.)
- Serve with a dollop of coconut whipped cream and shaved dark chocolate or a drizzle of melted chocolate and a scoop of ice cream!
Molly’s Tips
- For lower-watt microwaves (<900 W), extend in 15-second bursts. For powerful microwaves (1100 W+), start at 1 min and watch closely.
- Whisk the coconut milk separately in a small bowl to make sure all of the clumps are out
- Don’t overfill your mug. The bread pudding will rise slightly as it cooks and then come back down when it’s done.
- The toppings are the finishing touch. Don’t skip on whipped cream or extra chocolate. It looks pretty and cuts all the chocolate in the mug.
FAQs
How do you know when bread pudding is done?
You’ll know when a knife inserted in the center comes out clean. It’s ok if there is some melted chocolate on the sides, but if the center is wet, microwave and check again after 30 seconds.
Why is my bread pudding soggy in the middle?
Your bread pudding is likely soggy in the middle because it’s not cooked long enough. The custard needs time to set and the center of the bread pudding is the last to cook through.
What is the best way to reheat bread pudding?
If you don’t want an entire serving at once, reheat the microwave bread pudding in the microwave again for 30-60 seconds or until it’s heated all the way through.
Why did my pudding turn rubbery?
Likely overcooked. Cut back the final burst time or reduce wattage.
This recipe is sponsored by Cafe Appliances. All thoughts and opinions are my own. Thank you to brands like them who allow us to keep sharing free recipes with you!
More Chocolate Desserts
Microwave Bread Pudding
A fudgy, single-mug microwave bread pudding you can whip up in ~5 minutes. This recipe uses coconut milk (for dairy-free option), cocoa powder, and chocolate chips to transform simple bread cubes into a rich custard dessert with minimal fuss.
Save this Recipe!
Enter your email and we’ll send it directly to you.
Servings: 2 medium mugs
Ingredients
- 2 cup brioche challah or gluten free white bread
- 1 egg
- 1 tablespoon coconut sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla
- pinch teaspoon salt
- 1/2 cup full fat canned coconut milk shaken
- 1-2 tablespoons mini dark chocolate chips
- whipped cream and shaved chocolate to top
Instructions
- Add the coconut milk to a large bowl and whisk it well to ensure the clumps are gone then add the egg, sugar, unsweetened cocoa powder, salt, and vanilla and whisk until it's smooth.1 egg, 1 tablespoon coconut sugar, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon vanilla, pinch teaspoon salt, 1/2 cup full fat canned coconut milk
- Fold in the slices of bread and chocolate chips until the chocolate pudding is completely coating every inch of the bread.2 cup brioche, 1-2 tablespoons mini dark chocolate chips
- Pour the bread mixture into a greased microwave safe mug and top with more chocolate chips.
- Microwave on high until the bread pudding puffs up slightly and looks firmer, about 2 minutes. We used our Cafe 1.5 Cu. Ft. Smart Countertop Convection Microwave Oven in matte white.
- Carefully check the center to ensure it’s not liquid and microwave in 30 second increments if it needs more time.
- The mug will be very hot so be careful when you remove if from the microwave. Serve with a dollop of coconut whipped cream and shaved dark chocolate. You could also serve it with a drizzle of melted chocolate and a scoop of your favorite ice cream!whipped cream and shaved chocolate to top
Last step! If you make this, please leave a review letting us know how it was!
Notes
This recipe also makes one very large mug if you’re craving more. Double the recipe to serve 3-4 people.
Double check the ingredients on the bread you’re using to ensure the recipe stays dairy free if you need it to. Brioche often has butter and/or milk in it.
Video
Nutrition
Serving: 1medium mug | Calories: 392kcal | Carbohydrates: 40.9g | Protein: 7.9g | Fat: 23g | Cholesterol: 93.9mg | Sodium: 1446mg | Fiber: 4.2g | Sugar: 13.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
