Indulge in the ultimate chocolate experience with this heavenly Chocolate Bread Pudding. Perfectly tender and incredibly rich, this dessert is a dream come true for any chocolate lover. A luscious chocolate custard forms the heart of this pudding, infusing every bite with deep cocoa flavor, while generous chunks of molten chocolate provide delightful bursts of pure bliss. It’s more than just a dessert; it’s an irresistible journey into decadent comfort.
If you’re a devoted fan of bread pudding, be sure to explore other delightful variations like our exquisite Red Velvet Bread Pudding for another unique twist on this classic dessert.
From Skeptic to Enthusiast: My Journey to Loving Bread Pudding
It’s quite amusing how our tastes evolve over time. When I was a child, the very idea of bread pudding was enough to make me recoil. My young palate simply couldn’t comprehend the appeal of “soggy bread.” I was famously particular about textures, especially when it came to food. I distinctly remember insisting on having my cake and ice cream served on separate plates, a crucial maneuver to prevent the melting ice cream from rendering my precious cake anything less than perfectly firm. The thought of deliberately making bread soggy for dessert seemed utterly preposterous.
Yet, as I matured and my culinary horizons broadened, a remarkable transformation occurred. I discovered that “soggy bread,” when elevated to the art form of bread pudding, was not just palatable, but utterly delightful! It was a revelation. The tender, custardy texture, the way the bread soaked up the rich flavors – it was a far cry from the childhood nightmare I had envisioned. Today, bread pudding stands proudly as one of my absolute favorite desserts, a testament to how even the most stubborn preferences can change with new experiences.
This particular Chocolate Bread Pudding recipe holds a special place in my heart, not only because it’s incredibly delicious, but because I truly believe it has the power to convert anyone who shares my former skepticism. Its deep chocolate flavor and comforting warmth are universally appealing. If you’ve ever hesitated to try bread pudding, or if you’re looking for a dessert that’s guaranteed to impress, this recipe is your golden ticket. Prepare to fall in love with what might just become your new favorite comfort dessert.
Crafting the Perfect Chocolate Bread Pudding: Key Ingredients
The magic of a truly great bread pudding lies in the quality and balance of its ingredients. Each component plays a vital role in achieving that sought-after tender texture and profoundly rich flavor. Here’s a closer look at what you’ll need and why:
- Bread: The Foundation of Flavor and Texture
The choice of bread is paramount in bread pudding. While many types can be used, certain varieties elevate the experience. I personally recommend brioche for its buttery richness and tender crumb, which absorbs the custard beautifully. Challah is another excellent choice, offering a similar soft texture and slight sweetness. Classic white bread or even a good quality French bread also work wonderfully. The key, however, is to use bread that is at least a day or two old, or lightly stale. Stale bread is ideal because it acts like a sponge, soaking up the custard base more efficiently without turning overly mushy. If your bread is fresh, a quick toast in the oven (as detailed in the instructions) will dry it out perfectly, ensuring it can absorb all that delicious chocolate custard.
- Milk and Cream: The Heart of the Custard
Achieving the perfect creamy consistency requires a balanced blend of dairy. I strongly advise against using only milk, as it won’t provide the desired richness. A mixture of whole milk and heavy cream (or half-and-half as a convenient alternative) creates a velvety, luxurious custard that coats the bread beautifully. The higher fat content of the cream contributes significantly to the pudding’s indulgent mouthfeel and robust flavor.
- Eggs and Yolks: For Richness and Structure
Our recipe utilizes both whole eggs and additional egg yolks. This combination is intentional: whole eggs provide the necessary structure to set the pudding, while the extra egg yolks contribute unparalleled richness, a smoother texture, and a beautiful golden hue to the custard. This careful balance prevents the pudding from being too firm or too runny, ensuring a perfectly set, tender dessert.
- Sugar: Just the Right Touch of Sweetness
A half-cup of sugar is typically sufficient to sweeten this bread pudding without overpowering the deep chocolate notes. The aim is to complement the chocolate, not compete with it. This amount creates a dessert that is satisfyingly sweet but still allows the complexity of the chocolate to shine through.
- Chocolate: The Star of the Show
For an authentic and superior chocolate experience, it is crucial to use high-quality baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting smoothly, which can result in a grainy texture in your custard. Opt for real chocolate bars, which melt into a silky, cohesive custard. I prefer a blend of bittersweet chocolate and semi-sweet chocolate. The bittersweet chocolate provides depth and a sophisticated cocoa intensity, while the semi-sweet chocolate adds a familiar sweetness and balances the bitterness, creating a well-rounded and profoundly chocolatey flavor profile. Ensure your chocolate is finely chopped for even melting and distribution throughout the pudding.
Mastering the Art of Chocolate Bread Pudding: A Step-by-Step Guide
Creating this rich and comforting chocolate bread pudding is a straightforward process, but a few key techniques will ensure a perfect result every time. Follow these detailed steps to bake your way to dessert perfection:
- Prepare Your Bread: The Foundation of Absorption
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray; this will prevent the pudding from sticking and make serving easier. Cut your chosen bread (brioche, challah, or white bread work wonderfully) into uniform 1-inch cubes. If your bread is already stale (which is ideal for maximum custard absorption), simply spread the cubes evenly in your prepared baking dish. However, if your bread is fresh, it will benefit from a quick toast to dry it out. Spread the fresh bread cubes in a single layer on a baking sheet and bake for about 10 minutes, tossing them halfway through, until they are lightly golden and dried out. This crucial step prevents the pudding from becoming overly dense or gummy. Once toasted, transfer them to the greased baking dish.
- Warm the Dairy: Creating the Custard Base
In a small saucepan, combine the milk and heavy cream (or half-and-half). Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges but does not come to a full boil. This warming step is essential for helping the sugar dissolve and for properly tempering the eggs later on. Remove it from the heat once it’s steaming and tiny bubbles appear.
- Prepare the Egg and Sugar Mixture: The Heart of the Custard
While your milk and cream are warming, crack the whole eggs and separate the additional egg yolks into a large mixing bowl. Add the sugar to the eggs and vigorously whisk until the mixture is smooth, pale yellow, and slightly frothy. Whisking well at this stage ensures the sugar is fully dissolved and the eggs are thoroughly combined, which will contribute to a silky-smooth custard.
- Temper the Eggs and Melt the Chocolate: The Key to a Smooth Custard
This is a critical step to prevent scrambled eggs! Slowly, in a thin stream, begin to whisk the hot milk mixture into the egg and sugar mixture. It’s imperative to whisk continuously and vigorously while pouring. Start with a small amount of hot liquid to gradually raise the temperature of the eggs, then continue to add the rest. This process, known as tempering, ensures the eggs cook gently and create a smooth custard. Once all the dairy is incorporated, add the bittersweet chocolate and half of the semi-sweet chocolate to the warm custard. Continue to whisk until both types of chocolate are completely melted and fully incorporated, creating a rich, uniform chocolate custard.
- Assemble the Pudding: Soaking Up the Goodness
Pour the warm chocolate custard evenly over the bread cubes in the baking dish. Now, using your hands or a spatula, gently but firmly press down on the bread cubes. You want to ensure that every piece of bread is thoroughly submerged and soaked in the rich chocolate custard. This guarantees a moist and tender pudding with no dry spots.
- Add the Final Chocolate Layer: A Delightful Topping
Evenly sprinkle the remaining chopped semi-sweet chocolate over the top of the bread and custard mixture. For an extra touch and to ensure some chocolate melts into the pudding’s crevices, I like to gently press these chocolate pieces down with my hands or a spatula. This allows them to become gloriously gooey and adds another layer of chocolatey delight.
- Bake to Perfection: The Final Transformation
Carefully transfer the baking dish to your preheated oven. Bake for approximately 35-45 minutes, or until the pudding is beautifully puffed, golden brown on top, and set around the edges. When gently shaken, the center should have just a slight, soft jiggle, indicating a perfectly cooked, custardy interior. Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the pudding to set further and makes for easier scooping.
- Serve and Enjoy: Your Decadent Reward
Your irresistible chocolate bread pudding is now ready to be enjoyed! Serve it warm straight from the oven, at room temperature, or even chilled from the refrigerator – it’s delicious in every form. For an extra touch of indulgence, top with a generous dollop of fresh whipped cream.
Expert Tips and Tricks for the Best Chocolate Bread Pudding
Achieving a truly exceptional chocolate bread pudding goes beyond just following the steps. Here are some invaluable tips and tricks to elevate your dessert from great to unforgettable:
- Even Chocolate Distribution is Key: When chopping your semi-sweet chocolate, aim for relatively even pieces. This ensures that when you sprinkle half of it on top, it disperses uniformly across the surface, giving every bite a consistent chocolatey burst. Uneven pieces might lead to some areas being overloaded and others sparse.
- The Power of Soaking (if time allows): For an intensely moist and tender pudding, consider an extra step. After pouring the chocolate custard over the bread cubes, cover the baking dish and let it sit at room temperature for an additional 30 minutes, or even an hour. This allows the bread to fully absorb the custard, resulting in a more uniform and richer texture throughout the pudding. You can even refrigerate it overnight for an even deeper soak, then bring it back to room temperature before baking.
- Add-ins for Extra Flavor and Texture: While delicious on its own, chocolate bread pudding is incredibly versatile. Consider stirring in some dried fruits like dried cherries, cranberries, or golden raisins into the custard mixture before pouring it over the bread. These additions introduce delightful bursts of tartness or sweetness and provide an interesting textural contrast to the soft pudding. A handful of toasted nuts like pecans or walnuts can also add a pleasant crunch.
- Don’t Overbake: Overbaking can lead to a dry, rubbery bread pudding. Keep an eye on it during the last 10-15 minutes of baking. The pudding should be puffed and golden brown, and when gently jiggled, the center should still have a slight wobble. It will continue to set as it cools.
- Cooling is Crucial: While tempting to dive in immediately, allowing the bread pudding to rest for 5-10 minutes after removing it from the oven is important. This helps the custard set completely, making for cleaner slices and a more stable texture.
- Flavor Boosters: A pinch of instant espresso powder added to the custard can significantly enhance the chocolate flavor without making the pudding taste like coffee. A touch of vanilla extract (in addition to or instead of any specified in the original recipe) always rounds out sweet flavors beautifully.
How to Serve Your Decadent Chocolate Bread Pudding
One of the many charms of this chocolate bread pudding is its unfussy versatility. It’s a dessert that embraces spontaneity and personal preference, making it a perfect fit for any occasion, from a casual weeknight treat to a special gathering. There’s no wrong way to enjoy this delicious creation!
Whether you prefer it piping hot, comfortably warm, at ambient room temperature, or even refreshingly chilled straight from the refrigerator, this bread pudding delivers. Each temperature offers a slightly different experience, revealing nuances in its rich chocolate flavor and tender texture.
My absolute favorite way to savor it is definitely warm, freshly out of the oven, adorned with a generous dollop of homemade fresh whipped cream. The warmth of the pudding gently melts the cream, creating a luscious, velvety pool that mingles with the chocolate custard. It’s a truly sublime combination of warm and cool, rich and airy, a delightful sensory experience that’s pure comfort in a bowl.
Following closely in preference is enjoying it cold. When chilled, the pudding firms up slightly, offering a denser, almost fudge-like texture that’s incredibly satisfying, especially on a warmer day. While still perfectly delicious, serving it at room temperature is probably my least preferred method, though it remains a perfectly acceptable way to enjoy this versatile dessert.
Beyond the temperature, the serving possibilities are endless. A simple slice, as is, is wonderfully satisfying. But for those who love to embellish, here are some fantastic ideas:
- Whipped Cream: As mentioned, fresh whipped cream is a classic pairing. Its light, airy texture and subtle sweetness perfectly balance the richness of the chocolate.
- Fresh Berries: A handful of fresh raspberries, strawberries, or even a mix of berries served alongside provides a bright, tart counterpoint to the deep chocolate. The vibrant colors also make for a beautiful presentation.
- Powdered Sugar: A delicate dusting of powdered sugar adds an elegant finish and a hint of extra sweetness without being heavy.
- Ice Cream: A scoop of vanilla bean, coffee, or even mint chocolate chip ice cream can turn this into an even more decadent treat, creating a delightful hot-and-cold contrast.
- Chocolate Sauce or Caramel Drizzle: For an extra layer of indulgence, a warm chocolate fudge sauce or a rich caramel drizzle can be utterly divine.
- Aromatic Pairings: Consider serving it with a sprinkle of finely grated orange zest or a pinch of cinnamon for an unexpected aromatic twist that complements chocolate beautifully.
No matter how you choose to serve it, this chocolate bread pudding is guaranteed to bring smiles and comfort to your table.
Explore More Irresistible Chocolate Desserts
If your heart beats for chocolate, then your culinary journey doesn’t have to end with this amazing bread pudding. Dive deeper into the world of rich, decadent cocoa creations with these other fantastic recipes:
- Cloud-Like Chocolate Mousse: Light, airy, and intensely chocolatey, a classic for a reason.
- Decadent Double Chocolate Bundt Cake: A showstopper cake packed with double the chocolate flavor.
- Dreamy Chocolate Cream Pie: Smooth, creamy, and utterly irresistible, this pie is pure bliss.
- Perfectly Fudgy Homemade Brownies: The ultimate chewy and chocolate-rich classic.
- Rich Chocolate Pound Cake: A dense, moist cake that’s perfect on its own or with a simple glaze.
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Chocolate Bread Pudding
Deborah Harroun
15 minutes
55 minutes
1 hour 10 minutes
8 servings
Dessert
American
Pin
Ingredients
- 16 oz bread (brioche, challah, French bread, or white bread, preferably stale)
- 3 cups milk
- 1 cup heavy whipping cream
- 3 large eggs
- 4 large egg yolks
- 1/2 cup sugar
- 4 ounces bittersweet chocolate (chopped)
- 4 ounces semi-sweet chocolate (chopped, divided)
- Fresh whipped cream for serving (optional)
Instructions
- Preheat the oven to 350ºF (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Cut the bread into 1-inch cubes. If the bread is stale, add it to the prepared baking dish. If it is more fresh, spread it out in a single layer on a baking sheet. Bake in the oven for 10 minutes, mixing halfway through the baking time. Then transfer the bread cubes to the baking dish.
- Combine the milk and the cream in a small saucepan and heat over medium heat until it just begins to simmer, right before it starts to boil.
- While the milk is heating, combine the eggs, egg yolks, and sugar in a large bowl and whisk until smooth. Slowly whisk in the hot milk mixture, making sure to vigorously whisk as you are adding it to avoid curdling the eggs. Add all of the bittersweet chocolate and half of the semi-sweet chocolate. Continue to whisk until the chocolate is melted completely and incorporated into the custard.
- Pour the chocolate custard over the top of the bread in the baking dish. Use your hands or a spatula to gently press the bread down into the custard, making sure all of the bread is soaked.
- Sprinkle the remaining semi-sweet chocolate evenly over the top. If desired, use your hands or a spatula to gently press the chocolate in so that some pieces melt into the pudding’s nooks and crannies.
- Transfer the dish to the oven. Bake until the pudding is puffed and browned, approximately 35-45 minutes. If you shake the dish, it will have just a slight jiggle to it. Remove from the oven and let it sit for 5-10 minutes before serving.
- Serve the bread pudding warm or at room temperature, topped with fresh whipped cream, if desired.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include whipped cream.
Nutrition Information
Calories: 645kcal (32%),
Carbohydrates: 54g (18%),
Protein: 16g (32%),
Fat: 44g (68%),
Saturated Fat: 26g (163%),
Polyunsaturated Fat: 10g,
Trans Fat: 0g,
Cholesterol: 300mg (100%),
Sodium: 320mg (14%),
Fiber: 4g (17%),
Sugar: 31g (34%)
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