Dark Chocolate Bread Pudding
Total Time
1 hour, 30 minutes
Prep Time
45 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(15)
Ingredients
serves 12
- 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
- 1 loaf day-old challah bread, cut into 1 inch cubes
- 1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate
- optional add-ins: 1 cup of chopped pecans, dried cranberries/cherries, peanut butter chips, etc
- optional toppings: salted caramel, fresh berries, homemade whipped cream
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Preparation
Step 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—that’s too hot!) Pour over chocolate and let it sit for 2-3 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.
Step 2
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.
Step 3
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. If you have extra, dot a few chocolate chips on top too (this is for looks and extra chocolate taste). 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. You can also chill the unbaked bread pudding in the refrigerator for up to 1 day.
Step 4
Preheat the oven to 350°F (177°C).
Step 5
Bake the bread pudding for 45-50 minutes until the edges appear set. Use a toothpick to test for doneness. It will come out with a few moist crumbs, but won’t be overly wet. Bake it covered for the first 20-25 minutes, then remove the aluminum foil for the remaining time so it can slightly crisp on the top and around the edges.
Step 6
Garnish with toppings and serve warm.
Step 7
Cover leftovers tightly and store in the refrigerator for up to 4-5 days. Serve leftovers warm, room temperature, or cold. The bread pudding had 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.
Step 8
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Chef's notes
Make Ahead Instructions:
You can prepare the bread pudding through step 3 and refrigerate for up to 1 day before baking. You can also freeze the baked bread pudding for up to 3 months. Thaw overnight in the refrigerator then reheat in the oven until warm throughout. The custard will separate when thawing/baking if frozen unbaked.
Special Tools:
Glass Mixing Bowls, Silicone Spatula or Wooden Spoon, Whisk, 9×13-inch Baking Dish.
Cream / Milk:
The best combination of liquid is 1 cup of heavy cream with 2 and 1/2 cups of whole milk. Alternatively, use 3 and 1/2 cups of full-fat half-and-half. Do not use all whole milk or anything lower in fat.
Chocolate:
Use real chocolate for a thinned-out ganache. Options include semi-sweet, bittersweet, or unsweetened chocolate. White chocolate will work as well, but reduce the granulated sugar to 1/4 cup.
Bread:
Use around 1 lb of bread, about 10 cups of cubes. Suggested rich bread includes challah or brioche or a baguette. Leave it out overnight so it’s stale and can soak up the custard.
Individual Servings:
Bake the bread pudding in several individual ramekins. Adjust the baking time as needed.
Adapted from King Arthur Flour and Food & Wine.
