Dark Chocolate Bread Pudding Recipe

Dark Chocolate Bread Pudding Recipe

How To Make Dark Chocolate Bread Pudding

This bread pudding is made with challah bread soaked in a chocolate custard, topped with chocolate chips, then baked into a fudgy treat similar to brownies!

Preparation: 45 minutes
Cooking: 45 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 1cupheavy cream
  • cupswhole milk
  • 8ozsemi-sweet chocolate,(2 bars) coarsely chopped
  • 4large eggs
  • ½cupgranulated sugar
  • 2tsppure vanilla extract
  • ½tspsalt
  • 1loaf day-old challah bread,cut into 1-inch cubes
  • 1cupsemi sweet chocolate chips,or 4 extra oz chopped chocolate

Optional Add-ins:

  • cupchopped pecans
  • dried cranberries/cherries
  • peanut butter chips

Optional Toppings:

  • salted caramel
  • fresh berries
  • homemade whipped cream

Instructions

  1. Over medium heat, heat the heavy cream and whole milk in a medium saucepan until simmering. (Do not let it come to a rapid boil.)

  2. Pour over chocolate and let it sit for 2 to 3 minutes to gently soften the chocolate. Then stir until completely combined and chocolate has melted. Set aside for a few minutes to slightly cool down so as not to cook the eggs in the next step.

  3. Whisk the eggs, sugar, vanilla extract, and salt together in a large bowl. Pour in the chocolate cream mixture and whisk until smooth.

  4. Divide this chocolate custard mixture in half. Add the bread cubes and chocolate chips to one half and stir to evenly coat.

  5. Grease a 9×13-inch (or similar size) baking pan. Spread the chocolate soaked bread evenly into the pan. Pour the remaining chocolate custard evenly over the top. Dot a few extra chocolate chips on top.

  6. Cover tightly with aluminum foil and allow to sit at room temperature for at least 30 minutes so the bread has a chance to soak up some of the custard. This is crucial. Alternatively, chill the unbaked bread pudding in the refrigerator for up to 1 day.

  7. Preheat the oven to 350 degrees F.

  8. Bake the bread pudding for 45 to 50 minutes until the edges appear set. Bake it covered for the first 20 to 25 minutes, then remove the aluminum foil for the remaining time so it can slightly crisp on the top and around the edges.

  9. Use a toothpick to test for doneness. It will come out with a few moist crumbs, but won’t be overly wet.

  10. Garnish with toppings and serve warm.

  11. Cover leftovers tightly and store them in the refrigerator for up to 4 to 5 days*. Serve leftovers warm, room temperature, or cold.

Recipe Notes

The bread pudding will have a slight texture change when reheated. The custard was a little more solid and not deliciously soft. The bread pudding is best eaten right out of the oven.

Nutrition

  • Calories: 432.25kcal
  • Fat: 22.97g
  • Saturated Fat: 12.59g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 7.38g
  • Polyunsaturated Fat: 1.45g
  • Carbohydrates: 51.94g
  • Fiber: 2.89g
  • Sugar: 30.46g
  • Protein: 9.30g
  • Cholesterol: 114.66mg
  • Sodium: 305.77mg
  • Calcium: 127.75mg
  • Potassium: 273.80mg
  • Iron: 2.58mg
  • Vitamin A: 156.77µg
  • Vitamin C: 0.12mg
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