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Bread pudding is one of my very favorite desserts, but I had never had a chocolate version until I made this one! It’s got all the intensity of fudgy brownies, but with all of the textural differences and richness of bread pudding. A perfect bread pudding has a nice crisp, craggy top and a soft, creamy center. No soggy bread here!
A nice challah or brioche loaf is perfect here because these enriched breads are already eggy and decadent from the high quantity of butter and eggs in the bread dough. They are truly the gold standard for bread puddings and worth seeking out-or making at home! Just make sure the bread is a day or two old, so it stales and better absorbs the custard.
The custard has chocolate melted in, and the bread cubes are tossed with more chocolate chunks, so you truly get chocolate in every single bite. If your chocolate bread pudding isn’t doing this for you, it’s time to ditch that recipe and try this one.
Drizzle with tons of salted caramel sauce, fresh raspberries for a sweet-tart flavor to offset ALL THIS RICHNESS, and lightly sweetened whipped cream because every dessert is made better with a dollop of whipped cream. Just you try to find one that it doesn’t work with!
Dark Chocolate Bread Pudding
- Yield: 10 to 12 servings 1x
Description
Fudgy chocolate bread pudding is the best decadent dessert for any occasion! Especially when served with salted caramel sauce, fresh raspberries and lightly sweetened whipped cream.
Ingredients
- 1 cup heavy cream
- 2–1/2 cups whole milk
- 8 ounces semisweet chocolate, coarsely chopped
- 4 large eggs
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt
- One approximate 1-pound loaf challah or brioche, cut into 1-inch cubes
- 1 cup (190 grams) semisweet or bittersweet chocolate chips or 4 ounces chopped chocolate
- Salted caramel, store-bought or homemade for drizzling
- Fresh raspberries
- Lightly sweetened whipped cream, for serving
Instructions
- Heat the heavy cream and whole milk over medium heat in a saucepan until simmering. Place the 8 ounces chopped chocolate in a medium mixing bowl and pour over the chocolate. Allow to sit for a few minutes to soften and melt the chocolate. Whisk until completely smooth and allow to cool for another 5 minutes.
- Whisk the eggs, sugar, vanilla and salt together in a large mixing bowl. Pour in the chocolate mixture, whisking constantly, until smooth.
- Grease a 9 x 13-inch baking pan with nonstick cooking spray. Place the bread cubes in the pan and pour half of the custard mixture over the top. Add the chocolate chips/chunks and toss to combine. Pour the rest of the chocolate custard over the top and allow to sit at room temperature, covered, for at least 30 minutes to soak up the liquid.
- In the meantime, preheat the oven to 350°. Bake the bread pudding, covered with foil, for 20 minutes and then remove the foil and continue to bake for another 25 to 30 minutes. Total cooking time should be around 45 to 50 minutes, until the custard appears set and a toothpick inserted in the center comes out mostly clean.
- Drizzle generously with salted caramel and serve with raspberries and whipped cream.
Notes
Inspiration: Dark Chocolate Bread Pudding on sallysbakingaddiction.com
- Category: Cobblers/Crisps/Bread Pudding, Chocolate
Amazing! Pinning for later!
Thank you! It’s so yummy!