Oh boy am I excited to introduce you to this incredible chocolate bread pudding. It is absolutely everything that a dessert should be. Rich, decadent, moist, fluffy, chocolatey and luscious. It is sheer perfection and would make anyones birthday, anniversary, special occasion or even just a Tuesday night feel extra special.
Let’s get this started…
The best bread for bread pudding is challah or brioche and contrary to popular believe, it does not have to be past its prime or stale in order to make a great bread pudding. Whether I am using older bread or a fresh loaf, I toast the bread before soaking it in custard, so if you want to make bread pudding tonight, just run to the market, grab a loaf and get started!
Cut the loaf into one inch cubes and divide them between two baking sheets. I remove most of the crust as I am cubing up the loaf, but this is optional. The crust will taste just fine, but I think crustless cubes look best.
Toast the cubes in a 350 degree oven for about 10 minutes. The bread is ready when the cubes feel really dry and the edges are just beginning to turn lightly golden. Once they are finished, let them cool on the baking sheets over cooling racks while you prepare the custard.
Place 1 3/4 cup of whole milk and 3/4 cup of heavy cream into a small saucepan and bring it to a simmer over medium heat.
While the milk and cream are getting warm, place 6 ounces of chopped semi-sweet chocolate into a large bowl and then combine 3 eggs, 1/3 cup of granulated sugar, 2 teaspoons of vanilla extract, 1 teaspoon of espresso powder and 1/4 teaspoon of salt in a separate bowl and whisk to combine.
Once the milk and cream has started simmering, pour it over the chocolate and let it sit undisturbed for 5 minutes.
Whisk the chocolate, milk and cream until all of the chocolate has melted and then slowly whisk in the egg mixture until everything is smooth and fully combined.
Place about 1/3 of the chocolate cream into a separate bowl and set it aside.
Add the toasted bread cubes into the large bowl with 2/3 of the chocolate cream and toss until all of the bread is coated with chocolate cream. Place half of the chocolate cream coated bread cubes into a buttered 2 quart baking dish. Sprinkle 1/2 cup of dark chocolate chunks over the bread and then top with the remaining bread cubes. Sprinkle the remaining dark chocolate chunks over the top and then pour the remaining chocolate cream over everything.
Cover the baking dish tightly with foil and let it sit at room temperature for 30 minutes. This step should not be skipped. This resting time allows the toasted bread to soak up all of that delicious chocolate cream and trust me, it is worth the wait.
Keep the foil over the dish and bake for 20 minutes in a 350 degree oven. Remove the foil and bake for another 20-30 minutes. Baking the bread pudding half covered and half uncovered allows the top to get a little crispy, but not dry out. The bread pudding is done when the custard appears set.
Transfer the dish onto a cooling rack and let it rest for 10 minutes before serving.
Once it has rested, scoop some of that gorgeous decadence onto a plate, take a deep breath and get ready to be so impressed at what you just made. This chocolate bread pudding is one of the best desserts in the history of desserts and that is a fact.
Although it is 100% perfect on its own, I add a little ice cream or whipped cream over top just to contrast the hot and cold, the rich and the light. This is totally optional though. This bread pudding is all you need on it own.
You will love this.
Chocolate Bread Pudding
Ingredients
- 1 medium loaf of challah or brioche
- 3/4 cup heavy cream
- 1 3/4 cups whole milk
- 3 large eggs
- 1/3 cup granulated sugar
- 6 ounces semi-sweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 tablespoon butter, room temperature
- whipped cream or ice cream (optional)
Instructions
- Preheat your oven to 350 degrees
- Cut the entire loaf into 1 inch cubes (removing most of the crust) and place them onto baking sheets
- Toast the bread in a 350 degree oven for 10 minutes or until they feel very dry and the edges are just lightly golden
- Transfer the toasted bread crumbs onto a heat proof surface and let them cool for a few minutes
- Meanwhile, combine 1 3/4 cup of whole milk and 3/4 cup of heavy cream in a medium sauce pan and place over medium heat
- Place 6 ounces of chopped semi-sweet chocolate into a large glass bowl and set aside
- Combine 3 eggs, 1/3 cup of granulated sugar, 2 teaspoons of vanilla extract, 1 teaspoon of espresso powder and 1/4 teaspoon of salt in a small bowl and whisk until smooth and set aside
- Once the milk and cream mixture is simmering, pour it over the chopped chocolate and let it sit for 5 minutes undisturbed
- Whisk the cream and chocolate until all of the chocolate has melted
- Slowly add the egg mixture into the chocolate cream and whisk to combine
- Use 1 tablespoon of softened butter to grease a 2 quart baking dish
- Transfer about 1/3 of the chocolate cream mixture into a separate bowl and set aside
- Add the toasted bread cubes into the large bowl containing 2/3 of the chocolate cream mixture and toss until all of the cubes are coated
- Transfer half of the chocolate coated bread cubes into the buttered baking dish
- Sprinkle 1/2 of the dark chocolate chunks over the chocolate coated bread cubes
- Add the remaining chocolate coated bread cubes and top with the remaining dark chocolate chunks
- Drizzle the remaining chocolate cream mixture over everything
- Cover and let sit at room temperature for 30 minutes
- Bake at 350 degrees for 40-50 minutes or until the chocolate cream appears to be set
- Transfer the baking dish onto a heat proof surface and let it rest for 10 minutes before serving
- Garnish with whipped cream or ice cream (optional)
