Chocolate Bread Pudding Recipe
Chocolate bread pudding is a simple, but decadent breakfast or dessert dish made with day old bread and chocolate chips soaked in a rich chocolate custard. Once baked this bread and chocolate pudding can be topped with silky chocolate ganache or freshly whipped cream and berries.
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 skillet or sauce pan
- 1 mixing bowl
- 1 whisk and flexible spatula or spoon
Ingredients
- 1 tablespoon butter for greasing the dish
- 16 oz. stale buttery bread, cubed
- 1 cup (170 g) chocolate chips
- 2 cups (480 ml) whole milk, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (50 g) Dutch processed or unsweetened cocoa powder
- 2 4 oz. bars dark chocolate, chopped
- 5 large eggs, room temperature
- 1 cup (240 ml) heavy cream, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
Instructions
- Pre-heat the oven to 350 F (177 C). Pour a tablespoon (15 ml) of melted butter into the bottom of a 9 x 13 oven safe casserole dish.1 tablespoon butter
- Slice day old and stale bread into 1 inch cubes. If the bread isn’t stale enough, toast the slices of bread in a toaster oven or bake in a 350 F oven for about 10 - 15 minutes or until the bread is dried out. Place the bread cubes into the prepared dish. Top the bread cubes with chocolate chips.16 oz. stale buttery bread, cubed , 1 cup (170 g) chocolate chips
- Add milk, sugar and cocoa powder into a medium sized skillet. Whisk together until the mixture is starting to combine. Don’t worry if everything isn’t thoroughly mixed together. Add the chopped chocolate to the chocolate mixture. Cook the chocolate mixture over low heat, stirring frequently until the chopped chocolate fully melts and the mixture thickens. Remove the melted chocolate mixture from the heat to cool.2 cups (480 ml) whole milk, room temperature, 1 cup (200 g) granulated sugar, ½ cup (50 g) Dutch processed or unsweetened cocoa powder, 2 4 oz. bars dark chocolate, chopped
- In a large mixing bowl whisk the eggs together until lightly beaten. Then whisk in the heavy cream, vanilla extract and salt until well combined. Once the melted chocolate sauce has cooled to warm, slowly whisk the chocolate into the egg mixture until well combined.5 large eggs, room temperature, 1 cup (240 ml) heavy cream, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt
- Pour the chocolate custard on top of the bread and chocolate chips. Gently mix the chocolate sauce and bread together until all the bread cubes are coated in the chocolate sauce. Allow the bread pudding mixture to rest and soak in the chocolate custard while the oven continues to preheat. The custard needs at least 20-30 minutes to soak in the bread.
- Bake the chocolate custard bread pudding for 45 - 50 minutes. The center should be puffed up as high as the sides. A toothpick inserted into the center should come out with a few moist crumbs. The toothpick will most likely have melted chocolate, but make sure there is no wet custard.
- Once the cocoa bread pudding has finished baking, cool the dish for 10 - 15 minutes before serving. Right before serving, top the bread pudding with a light dusting of powdered sugar. I highly recommend serving or topping the bread pudding with a generous dollop of whipped cream and fresh berries The bread pudding can be enjoyed very warm from the oven, at room temperature or chilled from the fridge.
Notes
Store: Fully cool the baked chocolate pudding bread pudding. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days.
See the Variation section of the blog post to make this chocolate bread pudding with chocolate bread.
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