Who Wants A Bite of This?
If you love pistachio desserts or bread pudding, you’re in for a treat! This Pistachio Chocolate Bread Pudding has become one of my favorite desserts. Not only are the flavors amazing, but also the texture. Hawaiian rolls are filled with pistachio cream and then layered in a dish with chocolate chips and more pistachio cream. Custard is pour all over and the bread pudding is baked until the top is caramelized and all of the custard has been absorbed. The bread pudding gets crisped and caramelized on top, but the creamy custard keeps it moist and plush on the inside. This Pistachio Chocolate Bread Pudding is one of those desserts that’s in season all year round’ — because who wouldn’t want a bite of this?
Sweet Hawaiian Rolls
To start, we’re going to work with the Hawaiian rolls. Most times, bread budding is made with challah or brioche. I decided to use Hawaiian rolls because they already have a slight sweetness, and they also have less fat compared to something like brioche. Pistachio butter is already rich and buttery, so I wanted to cut out some of the heaviness by using Hawaiian rolls instead. So remove the Hawaiian rolls from their packaging. Keeping the rolls connected, slice them in half so that the top and bottom layers are separated. Spread ¾ cup of the pistachio cream all over the bottom layer. Place the layer of top buns back on top. Cut the rolls into 1 inch cubes (cut each individual roll into quarters).
Layer It On
Add half of the bread cubes into a greased 9×13 inch baking dish. Drizzle the remaining ⅓ cup of pistachio cream over top. If your pistachio cream is too stiff, microwave it for about 15-20 seconds or until it loosens. Sprinkle half of the chocolate chips on top. Layer on the remaining bread cubes and sprinkle on the rest of the chocolate chips.
In a large bowl, whisk the eggs, granulated sugar, brown sugar, cinnamon, kosher salt, and vanilla extract together until well combined. Then mix in the AltaDena milk and heavy cream. Slowly pour the custard all over the bread. Sprinkle the raw sugar all over top. Bake it in the oven for 55-65 minutes. The top should be crisp and browned and the inside should have absorbed all of the custard. Let it sit for 20 minutes before serving.
A Taste of Richness
There’s no doubt that this Pistachio Chocolate Bread Pudding is indulgent, rich, and everything you’ve ever dreamed of. I love how the raw sugar on top caramelizes in the oven so that the top gets browned and crisp. It adds the perfect textural contrast to the soft and fluffy inside of the bread pudding. Speaking of the inside, the custard gets absorbed by the Hawaiian rolls and creates this plush, melt in your mouth texture that makes bread pudding so good. It has the perfect balance of pistachio and chocolate — neither flavor overpowers the other. Serving it with whipped cream, chocolate shavings, and chopped pistachios is just the cherry on top. Try out this Pistachio Chocolate Bread Pudding and let me know how it’s blown your mind!
Pistachio Chocolate Bread Pudding
Ingredients
- 24 oz Hawaiian Rolls
- ¾ + ⅓ cup Pistachio Cream (separated)
- ¾ cup Semisweet Chocolate Chips
- 5 Large Eggs
- ¾ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Kosher Salt
- 1 ½ tsp Vanilla Extract
- 2 cups AltaDena Whole Milk
- 1 cup AltaDena Heavy Cream
- 3 tbsp Raw Sugar
- Whipped Cream (for serving)
- ⅓ cup Chocolate Shavings
- ⅓ cup Chopped Pistachios
Instructions
- Preheat the oven to 350˚F.
- Remove the Hawaiian rolls from their packaging. Keeping the rolls connected, slice them in half so that the top and bottom layers are separated. Spread ¾ cup of the pistachio cream all over the bottom layer. Place the layer of top buns back on top. Cut the rolls into 1 inch cubes (cut each individual roll into quarters).
- Add half of the bread cubes into a greased 9×13 inch baking dish. Drizzle the remaining ⅓ cup of pistachio cream over top. If your pistachio cream is too stiff, microwave it for about 15-20 seconds or until it loosens. Sprinkle half of the chocolate chips on top. Layer on the remaining bread cubes and sprinkle on the rest of the chocolate chips.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, cinnamon, kosher salt, and vanilla extract together until well combined. Then mix in the AltaDena milk and heavy cream. Slowly pour the custard all over the bread.
- Sprinkle the raw sugar all over top. Bake it in the oven for 55-65 minutes. The top should be crisp and browned and the inside should have absorbed all of the custard. Let it sit for 20 minutes before serving. Serve with whipped cream and top with a sprinkle of chocolate shavings and chopped pistachios
