Dark Chocolate Bread Pudding Recipe

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.)

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.

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

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

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.

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.

Preheat the oven to 350 degrees F.

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.

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

Garnish with toppings and serve warm.

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