Description
This decadent Dark Chocolate Bread Pudding recipe combines rich semi-sweet chocolate with custard-soaked challah or brioche bread cubes, baked to a perfect soft and slightly crispy finish. Perfect for dessert lovers, it can be customized with nuts, dried fruit, or toppings like salted caramel and fresh berries for an indulgent treat.
Ingredients
Scale
Custard Mixture
- 1 cup (240ml) heavy cream
- 2 and 1/2 cups (600ml) whole milk
- two 4-ounce bars semi-sweet chocolate, coarsely chopped
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Bread and Chocolate
- 1 loaf day-old challah bread or brioche, cut into 1 inch cubes
- 1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate
Optional Add-Ins
- 1 cup chopped pecans
- Dried cranberries or cherries
- Peanut butter chips
- Other preferred mix-ins
Optional Toppings
- Salted caramel sauce
- Fresh berries
- Homemade whipped cream
Instructions
- Heat Cream and Milk: Over medium heat, heat the heavy cream and whole milk in a medium saucepan until it begins to simmer gently. Avoid boiling. Pour the hot cream and milk mixture over the coarsely chopped semi-sweet chocolate and let it sit for 2-3 minutes to soften the chocolate. Stir until smooth and fully combined. Set aside to cool slightly to prevent cooking the eggs in the next step.
- Make Custard Base: In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt. Slowly pour in the chocolate cream mixture while whisking until smooth and combined. Divide this chocolate custard mixture in half.
- Combine Bread and Chocolate Chips: Add the bread cubes and chocolate chips into one half of the custard mixture. Stir gently to coat all bread pieces well with custard and chocolate chips evenly distributed.
- Prepare Baking Dish and Soak Bread: Grease a 9×13-inch baking pan. Spread the chocolate soaked bread mixture evenly into the pan. Pour the remaining chocolate custard evenly over the top. Optionally dot a few extra chocolate chips on top for look and flavor. Cover tightly with aluminum foil and let the dish sit at room temperature for at least 30 minutes to allow the bread to soak up the custard. Alternatively, refrigerate uncovered for up to 1 day for deeper flavor infusion.
- Preheat Oven: Preheat your oven to 350°F (177°C).
- Bake Bread Pudding: Bake the bread pudding covered with foil for the first 20-25 minutes to retain moisture. Then remove the foil and continue baking for an additional 20-25 minutes until the edges appear set and the top is slightly crisp. Use a toothpick to check doneness – it should come out with a few moist crumbs but not wet.
- Garnish and Serve: Add your choice of toppings such as salted caramel, fresh berries, or whipped cream. Serve warm for the best texture and flavor.
- Store Leftovers: Cover leftovers tightly and refrigerate for up to 4-5 days. Serve leftovers warm, at room temperature, or cold. Reheated pudding may have a firmer custard texture but remains delicious.
Notes
- Use day-old challah or brioche for best texture; fresher bread can be too soft and absorb too much custard.
- Do not let the cream and milk mixture boil to avoid scorching and ensure smooth melting chocolate.
- Allow the bread pudding to soak well in the custard for at least 30 minutes; this step is crucial for moist, flavorful results.
- Covering the pudding during the initial baking keeps it moist, removing foil later creates a crisp top.
- Optional mix-ins like nuts or dried fruit add texture and flavor if desired.
- For a dairy-free version, substitute heavy cream and whole milk with coconut cream and almond milk, but results may vary.
Keywords: dark chocolate bread pudding, chocolate bread pudding recipe, easy bread pudding, dessert recipes, chocolate dessert