Dark Chocolate Bread Pudding Recipe
This Dark Chocolate Bread Pudding Recipe is about to get REAL. Think of it as a warm, gooey hug in a bowl, but with chocolate. And bread. It’s the ultimate comfort food, perfect for chilly nights or when you just need a serious dose of chocolate. Trust me, you NEED this in your life.
My husband, bless his heart, is a huge dessert guy. I swear, I could serve him cardboard with chocolate sauce and he’d be happy. But this? This Dark Chocolate Bread Pudding is his absolute kryptonite. I made it one night after a particularly rough day, and he ate almost the entire pan. Said it tasted like “pure happiness.” Now, whenever he wants to butter me up (or has a bad day himself), he begs for this. And the kids? Forget about it. It’s gone in minutes. It’s a staple, folks. A serious staple.
Why You’ll Love This Dark Chocolate Bread Pudding Recipe
- It’s chocolate. Duh.
- It uses stale bread, so you’re basically saving the planet (or at least reducing food waste).
- It’s ridiculously easy to make – even I can’t mess it up (usually).
- It’s warm, comforting, and tastes like a hug. Seriously.
- You can totally eat it for breakfast. I won’t judge.
How to Make It
Okay, so first things first: grab that stale bread! Seriously, the staler the better. I usually use a loaf of challah or brioche that’s been hanging around a little too long. Cube it up – doesn’t have to be perfect, we’re not going for a beauty contest here. Throw it in a big bowl.
Now, for the good stuff: the chocolate custard. Whisk together some eggs, milk (I usually use whole, but whatever you have is fine), cream (ditto on the whole thing – more fat = more yum), sugar, and a good pinch of salt. Don’t skimp on the salt! It balances the sweetness. And vanilla! Always vanilla.
Melt some dark chocolate (the good stuff, if you can swing it) and stir it into the custard. Now, pour that chocolatey goodness all over the bread cubes and press down so everything gets soaked. Let it sit for at least 30 minutes – or even better, an hour or two. This is key! The bread needs to really absorb that custard.
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When you’re ready to bake, preheat your oven and grease a baking dish. Pour the bread mixture into the dish and bake until it’s puffed up and golden brown on top. It should be set but still a little jiggly in the middle. Let it cool slightly before serving (if you can wait that long!).
Ingredient Notes
- Stale Bread: Seriously, don’t use fresh bread. It’ll just get mushy. Stale bread soaks up the custard better. I like challah or brioche, but any bread will work in a pinch. Even that sad-looking baguette you forgot about.
- Dark Chocolate: Get the good stuff! It makes a difference. I usually go for something around 70% cacao. But hey, if you only have milk chocolate, use it! It’ll still be delicious.
- Heavy Cream: Don’t even THINK about skipping this. It makes the custard rich and decadent. Okay, you can use milk, but it won’t be the same. I warned you.
- Eggs: The glue that holds it all together! Make sure they’re fresh. You don’t want any surprises.
- Sugar: I usually use granulated, but brown sugar works too. It gives it a little more molasses-y flavor. Ooh, or a mix of both!
- Vanilla Extract: Don’t skip it! It just enhances all the other flavors. Imitation vanilla? Only if you’re desperate.
Recipe Steps:
- Cube stale bread and place in a large bowl.
- Whisk together eggs, milk, cream, sugar, salt, and vanilla for the custard.
- Melt dark chocolate and stir it into the custard mixture.
- Pour the chocolate custard over the bread cubes, pressing down to soak.
- Let the mixture sit for at least 30 minutes, or up to 2 hours.
- Preheat oven and grease a baking dish.
- Pour bread mixture into the dish and bake until golden brown and set.
- Cool slightly before serving.
What to Serve It With
Vanilla ice cream is a MUST. Or whipped cream. Or both! A drizzle of caramel sauce wouldn’t hurt either. And a cup of coffee. Always coffee.
Tips & Mistakes
- Don’t overbake it! It should still be a little jiggly in the middle.
- If the top is getting too brown, tent it with foil.
- Letting the bread soak long enough is KEY. Don’t rush it!
- I once tried to use rye bread… don’t do that. Just… trust me.
- If you’re feeling fancy, you can add chocolate chips to the mixture. Because why not?
Storage Tips
Store leftovers (if there are any) in the fridge. It’ll keep for a few days. You can reheat it in the microwave, but honestly, it’s pretty darn good cold too. Especially for breakfast. Don’t tell anyone I said that.
Variations and Substitutions
- Different chocolate: Milk chocolate, white chocolate, even peanut butter chips! Go wild!
- Different bread: Croissants would be amazing. Or even leftover doughnuts! (Don’t judge).
- Spices: Add a pinch of cinnamon or nutmeg to the custard.
- Booze: A splash of bourbon or rum would be delicious.
- No cream?: I’ve used half-and-half in a pinch, it’s not the same, but it works.
Frequently Asked Questions
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Dark Chocolate Bread Pudding Recipe
Ingredients
Main Ingredients
- 12 oz dark chocolate preferably 70% cacao
- 1 cup whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter plus extra for greasing
- 1 cup granulated sugar
- 4 eggs beaten
- 1 tsp vanilla extract
- 1 pinch of salt
- 8 cups day-old bread cut into 1-inch cubes
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
- In a medium saucepan, heat the milk, cream, and butter over medium heat until the butter melts.
- Remove the saucepan from heat and add the dark chocolate, stirring until smooth.
- In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt.
- Gradually add the chocolate mixture to the egg mixture, whisking constantly.
- Add the bread cubes to the mixture, stirring to coat. Let stand for 10 minutes.
- Transfer the mixture to the prepared baking dish and bake for 50 minutes or until set.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
