Puding Roti Cokelat Keju (Cheesy Chocolate Bread Pudding) is a comforting, easy-to-make dessert that capitalizes on a unique Indonesian flavor preference: combining strong savory notes with sweetness. This version elevates simple bread pudding by incorporating rich chocolate and layering it with salty, savory cheddar cheese.

Why This Could Go Viral

1. The Savory-Sweet Factor: The unexpected combination of sweet chocolate custard and salty grated cheese creates a delicious contrast that is a hallmark of many Indonesian sweets (like Martabak Manis).
2. Perfect Texture: The baked bread soaks up the creamy chocolate custard, resulting in a moist, spongy, and decadent treat.
3. Repurposing Bread: It’s an excellent way to use up leftover stale bread, making it economical and practical.

Recipe: Cheesy Chocolate Bread Pudding

Ingredients:

• 8 slices of sandwich bread, torn or cubed
• 2 large eggs
• 300 ml full-cream milk
• 50g granulated sugar (adjust to taste)
• 2 tbsp cocoa powder
• 1/2 tsp vanilla extract
• 50g dark chocolate, chopped
• Topping: 50g grated cheddar cheese and 2 tbsp chocolate chips

Instructions:

1. Prepare the Custard: In a bowl, whisk together the eggs, milk, sugar, cocoa powder, and vanilla extract until well combined and smooth.
2. Soak the Bread: Place the torn bread cubes in the custard mixture. Gently press the bread down to ensure it soaks up the liquid completely. Let it sit for 5–10 minutes.
3. Assemble: Transfer the soaked bread mixture into a lightly buttered baking dish. Sprinkle the chopped dark chocolate pieces evenly throughout.
4. Bake: Bake in a preheated oven at 170°C (340°F) for 30–40 minutes, or until the custard is set and the top is golden brown.
5. The Cheesy Finish: Five minutes before the pudding is fully cooked, pull it out and sprinkle the generous amount of grated cheddar cheese and chocolate chips over the top.
6. Serve: Let the pudding cool slightly. Serve warm, allowing the melted cheese and chocolate to be soft and gooey.