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Chocolate Bread Pudding

A rich, decadent bread pudding with a custardy texture and bold chocolate flavor.
Prep Time15 minutes
Cook Time1 hour
Resting Time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American

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)