Silky Chocolate Bread Pudding Loaf

Here is a delightful dessert that is as much a joy to behold as it is to eat. This pudding loaf features a creamy, smooth white pudding that beautifully encases a rich, dark chocolate center. Resting on a simple wooden board, the loaf is finished with an elegant zigzag of glossy chocolate sauce. Two slices are cut and displayed, revealing the clean, distinct layers inside—a testament to a simple yet impressive technique. This recipe walks through how to assemble this lovely no-bake treat, perfect for beginners looking to explore homemade halal desserts.

What You’ll Need

Here are the ingredients and tools required to put together this beautiful pudding.

Ingredients

• 🍞 8 slices of halal-certified white bread, crusts removed
• 🥛 4 cups (960 ml) full-fat milk
• 🍚 ¾ cup (150g) granulated sugar
• 🤍 2 teaspoons (7g) agar-agar powder
• 🍫 ¼ cup (25g) unsweetened halal-certified cocoa powder
• 🧂 A tiny pinch of salt
• 🍦 1 teaspoon alcohol free vanilla extract

For the Drizzle

• 🍫 2 ounces (55g) halal-certified dark chocolate, chopped
• 🥥 1 teaspoon coconut oil (or unsalted butter)

Kitchen Tools

• 🍮 Loaf pan (approximately 9×5 inches or 23×13 cm)
•       Medium saucepan
• 🌪️ Blender
• 🥣 A separate heatproof bowl
• 🥄 Silicone spatula or wooden spoon
• 🔪 A sharp knife for slicing
• 🪵 Cutting board for serving

Step-by-Step Instructions

Follow these steps carefully to achieve the perfect layered pudding. Patience is the key to getting those wonderfully clean layers!

Preparing the Pudding Base

1. Begin by getting the loaf pan ready. Lightly grease the inside and line it with plastic wrap, leaving enough overhang on the longer sides. These will act as little handles to lift the finished pudding out later. Smooth the plastic wrap as much as possible.
2. Tear the crustless bread slices into small pieces and place them inside a blender. Pour all the milk over the bread and let it soak for about 10 minutes. This step is essential for softening the bread, which ensures an ultra-smooth, silky final texture.
3. Add the vanilla extract to the blender. Blend the milk and bread mixture on high speed until it becomes a completely uniform, liquidy-smooth purée. There should be no visible bread bits left.
4. Pour this blended mixture into the medium saucepan. Add the sugar, agar-agar powder, and the pinch of salt. It’s important to whisk these dry ingredients into the cold liquid before applying any heat, as this prevents the agar-agar from forming lumps.
5. Place the saucepan over medium heat. Bring the mixture to a gentle simmer while stirring constantly with a spatula, making sure to scrape the bottom and corners of the pan. A simmer means you’ll see small, gentle bubbles breaking the surface, but it’s not a vigorous, rolling boil. Let it simmer for 2 to 3 minutes to fully activate the agar-agar, which is what will set the pudding. Remove the pan from the heat.

Assembling the Layers

6. Now to make the two different-colored layers. Carefully pour about half of this hot white pudding mixture into the separate heatproof bowl. Set this bowl aside for a moment.
7. Take the saucepan with the remaining half of the pudding mixture. Sift the cocoa powder directly into the pan. Whisk vigorously until the cocoa is completely dissolved and the pudding is a consistent, rich chocolate brown color. If the mixture thickens too much, it can be gently warmed for another minute to loosen it up.
8. Pour about half of the plain white pudding (from the bowl) into the prepared loaf pan. Spread it into an even layer that covers the bottom.
9. This next step is very important for achieving those clean, distinct layers seen in the photo. Let the pan sit at room temperature for 10-15 minutes. The surface of the white pudding needs to become firm enough to support the next layer without it sinking, but still be tacky enough for the layers to bond. To check, gently touch the surface; it should feel like a soft gel and not stick to your finger.
10. Once the first layer has partially set, it’s time for the chocolate center. Gently and slowly pour the warm chocolate pudding mixture into the middle of the pan, on top of the white layer. Be sure to leave a small border of the white pudding showing all around the edges. This technique ensures the chocolate pudding is fully enclosed.
11. Immediately follow by pouring the rest of the white pudding mixture over the chocolate layer. Start by pouring around the edges to fill the border, then cover the center. Use a spatula to gently spread it evenly, making sure the chocolate layer is completely covered.
12. Allow the pudding to cool on the counter for about 30 minutes before covering it and transferring it to the refrigerator. Let it chill for at least 4 hours, or preferably overnight, until it is completely firm.

The Finishing Touches

13. When the pudding is fully set, use the plastic wrap “handles” to gently lift it straight up and out of the loaf pan. Carefully peel away the plastic wrap and place the pudding loaf on a cutting board or serving platter.
14. To make the chocolate drizzle, place the chopped dark chocolate and coconut oil in a small microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring between each, until melted and smooth. The oil gives the chocolate a lovely gloss and a perfect drizzling consistency.
15. Let the melted chocolate cool for a minute or two. Then, using a spoon or a small piping bag, drizzle the chocolate back and forth over the top of the pudding loaf in a zigzag pattern to match the decorative finish in the picture.
16. With a clean, sharp knife, cut the loaf into thick slices. Wiping the knife clean between each cut helps maintain the definition between the layers. The pudding is now ready to be served and enjoyed!

There is a unique satisfaction that comes from assembling a dessert that is both simple and stunning. Sharing slices of this beautiful pudding is a sweet way to brighten anyone’s day. It’s a wonderful project for a quiet afternoon, and everyone is invited to try their hand at it and share their delicious results.