Description
This Dark Chocolate Bread Pudding is a rich and indulgent dessert featuring tender challah or brioche soaked in a luscious chocolate custard made from semi-sweet chocolate, cream, and milk. Baked until perfectly set with a slightly crisp top, it’s perfect served warm with optional toppings such as salted caramel, fresh berries, or whipped cream.
Ingredients
Scale
Custard and Chocolate 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
Main Ingredients
- 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 and Toppings
- 1 cup chopped pecans, dried cranberries, dried cherries, or peanut butter chips (optional)
- Salted caramel (optional topping)
- Fresh berries (optional topping)
- Homemade whipped cream (optional topping)
Instructions
- Heat cream and milk: Over medium heat, gently warm the heavy cream and whole milk in a medium saucepan until it just begins to simmer. Avoid boiling rapidly to prevent overheating. Pour this hot mixture over the chopped semi-sweet chocolate and let it sit for 2-3 minutes to soften the chocolate before stirring until fully melted and combined. Set aside to cool slightly so it won’t cook the eggs in the next step.
- Prepare custard mix: In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until smooth. Gradually pour in the slightly cooled chocolate cream mixture, whisking continuously until smooth and uniform. Divide the custard mixture in two equal parts.
- Combine bread and custard: Add the cubed bread and chocolate chips to one half of the custard mixture. Stir gently but thoroughly to evenly coat all the bread cubes.
- Assemble in baking pan: Grease a 9×13-inch (or similar size) baking pan. Spread the chocolate-soaked bread mixture evenly in the pan. Pour the remaining plain chocolate custard mixture evenly over the top. Optionally, scatter a few chocolate chips on top for extra chocolate flavor and decorative appeal. Cover tightly with aluminum foil.
- Soak bread: Allow the assembled bread pudding to sit at room temperature for at least 30 minutes. This step allows the bread to soak up the custard fully, ensuring a moist and flavorful pudding. Alternatively, refrigerate the unbaked pudding for up to 1 day before baking.
- Preheat oven: Preheat your oven to 350°F (177°C).
- Bake covered then uncovered: Bake the bread pudding covered with foil for the first 20-25 minutes. Then remove the foil and continue baking uncovered for an additional 25-30 minutes until the edges are set and the top is slightly crisp. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw custard.
- Serve and garnish: Let the pudding cool slightly before garnishing with desired toppings such as salted caramel, fresh berries, or homemade whipped cream. Serve warm for best texture and flavor.
- Storage tips: Cover leftovers tightly and store in the refrigerator for up to 4-5 days. The texture may become firmer when reheated, so the bread pudding is best enjoyed freshly baked for a soft custard experience.
Notes
- Use day-old challah or brioche bread for best texture; fresh bread may become too mushy.
- Don’t overheat the cream and milk mixture to prevent cooking the eggs prematurely.
- Allowing the bread pudding to soak before baking is crucial for moist and flavorful results.
- Covering the pudding for the first portion of baking keeps it moist; uncovering crisps the top.
- Optional add-ins like nuts or dried fruit add texture and flavor but are not necessary.
- Leftovers can be served warm, room temperature, or cold but the texture is best fresh from the oven.
Keywords: dark chocolate bread pudding, chocolate custard dessert, challah bread pudding, easy chocolate dessert, baked bread pudding