Dark Chocolate Bread Pudding Recipe

Introduction

Dark Chocolate Bread Pudding is a rich, comforting dessert that combines the creamy decadence of chocolate with soft, custardy bread. Perfect for cozy evenings, this recipe transforms simple ingredients into an indulgent treat that everyone will love.

Ingredients

• 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 or brioche, cut into 1 inch cubes
• 1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate
• Optional add-ins: 1 cup chopped pecans, dried cranberries/cherries, peanut butter chips, etc.
• Optional toppings: salted caramel, fresh berries, homemade whipped cream

Instructions

1. Step 1: Over medium heat, warm the heavy cream and whole milk in a medium saucepan until it begins to simmer. Avoid bringing it to a rapid boil. Pour the hot mixture over the chopped chocolate and let it sit for 2-3 minutes to soften. Stir gently until all the chocolate melts and the mixture is smooth. Set aside to cool slightly so it won’t cook the eggs in the next step.
2. Step 2: In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until combined. Gradually pour in the chocolate cream mixture while whisking until smooth. Divide this custard mixture in half. Add the bread cubes and chocolate chips to one half and stir to fully coat the bread.
3. Step 3: Grease a 9×13-inch baking pan. Spread the chocolate-coated bread evenly in the pan. Pour the remaining custard mixture over the top, ensuring even coverage. Dot a few chocolate chips on top if desired for extra chocolate flavor and appearance. Cover tightly with aluminum foil.
4. Step 4: Let the bread pudding sit at room temperature for at least 30 minutes to allow the bread to soak up the custard. Alternatively, refrigerate it uncovered for up to 1 day before baking.
5. Step 5: Preheat your oven to 350°F (177°C). Bake the pudding covered for 20-25 minutes, then remove the foil and bake for an additional 25-30 minutes until the edges are set and the top is slightly crisp. Test doneness with a toothpick; it should come out with a few moist crumbs but not wet.
6. Step 6: Remove from the oven, add your favorite toppings like salted caramel, fresh berries, or whipped cream, and serve warm.

Tips & Variations

• Day-old challah or brioche works best because it soaks up custard without becoming too mushy.
• Add chopped pecans or dried fruit for extra texture and flavor.
• For a deeper chocolate taste, use a combination of semi-sweet and bittersweet chocolate.
• Allowing the pudding to rest before baking is essential for thorough custard absorption.

Storage

Store leftover bread pudding tightly covered in the refrigerator for up to 4-5 days. It can be enjoyed warm, at room temperature, or cold. Reheating may change the texture slightly, making the custard firmer, so it’s best served fresh from the oven when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche or challah are ideal because of their richness and texture, but sturdy breads like French bread can work if you ensure they are slightly stale. Avoid very dense or whole grain breads for best results.

Do I need to cover the pudding while baking?

Covering the pudding during the first part of baking helps retain moisture so the custard sets evenly. Removing the cover towards the end allows the top and edges to develop a pleasant crispness.

Dark Chocolate Bread Pudding Recipe

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4.7 from 115 reviews

This rich and creamy Dark Chocolate Bread Pudding combines day-old challah or brioche with a luscious semi-sweet chocolate custard base, baked to perfection for a comforting dessert that’s soft, chocolatey, and slightly crisp on the edges. Ideal for an impressive yet easy treat, it features optional add-ins like nuts or dried fruit and can be served warm with toppings such as salted caramel, berries, or whipped cream.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes (plus soaking time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Base

• 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

Bread and Chocolate

• 1 loaf day-old challah bread or brioche, cut into 1 inch cubes
• 1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate

Optional Add-Ins

• 1 cup chopped pecans
• Dried cranberries or dried cherries
• Peanut butter chips

Optional Toppings

• Salted caramel sauce
• Fresh berries
• Homemade whipped cream

Instructions

1. Heat Cream and Milk: Over medium heat, heat the heavy cream and whole milk in a medium saucepan until it just begins to simmer. Avoid boiling to prevent scorching. Remove from heat.
2. Melt Chocolate: Pour the hot cream and milk mixture over the coarsely chopped semi-sweet chocolate bars. Let sit for 2-3 minutes to soften the chocolate, then stir until completely combined and smooth. Allow the mixture to cool slightly so it won’t cook the eggs in the next step.
3. Prepare Custard Mixture: In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until smooth and pale. Gradually pour the chocolate cream mixture into the egg mixture, whisking constantly until well combined and smooth.
4. Combine Bread and Chocolate Custard: Divide the chocolate custard mixture in half. To one half, add the bread cubes and chocolate chips (and optional add-ins if using). Stir gently to coat all the bread evenly.
5. Assemble in Baking Pan: Grease a 9×13-inch baking dish. Spread the chocolate-soaked bread mixture evenly in the pan. Pour the remaining chocolate custard mixture over the top, ensuring the bread is fully covered. Optionally dot extra chocolate chips on top for decoration.
6. Soak Bread: Cover the pan tightly with aluminum foil and let sit at room temperature for at least 30 minutes to allow the bread to soak up the custard thoroughly. For best results, this can be refrigerated for up to 1 day before baking.
7. Preheat Oven and Bake: Preheat the oven to 350°F (177°C). Bake the pudding covered with foil for 20-25 minutes. Then remove the foil and continue baking for an additional 25-30 minutes until the edges are set and the top is slightly crisp. Test doneness with a toothpick—it should come out with a few moist crumbs but no wet batter.
8. Serve: Garnish with optional toppings such as salted caramel, fresh berries, or homemade whipped cream. Serve warm for the best texture and flavor.
9. Storage: Cover leftovers tightly and refrigerate for up to 4-5 days. Leftovers can be served warm, at room temperature, or cold, though reheating may cause a firmer custard texture.

Notes

• Allowing the bread pudding to soak is crucial for a moist texture; do not skip the resting period before baking.
• Use day-old challah or brioche for best results, as fresher bread may become too mushy.
• You can customize add-ins like nuts or dried fruit to your liking.
• Covering the pudding during the initial bake prevents the top from drying out; removing the foil later achieves a nicely browned crust.
• For a dairy-free or lower-fat version, substitutions can be made but may alter texture and flavor.
• Best enjoyed fresh out of the oven as reheating may alter the custard’s softness.
• Use a toothpick test to avoid under- or over-baking.

Keywords: dark chocolate bread pudding, chocolate dessert, bread pudding recipe, challah bread dessert, easy baked dessert