Chocolate Bread Pudding
Rich, custardy, and deeply chocolatey, this double-chocolate bread pudding uses both melted chocolate and cocoa powder for layers of flavor. Made with day-old brioche and a silky custard, it bakes to a perfect tender interior with slightly crisp edges.
Equipment
- 9x13-inch baking dish - ceramic or glass preferred
- Large mixing bowl
- Medium saucepan
- Whisk
- Cutting board
- Bread knife - serrated
- Measuring cups and spoons
- Digital kitchen scale - for accuracy
- Aluminum foil
- Heatproof bowl - for melting chocolate
- Rubber spatula
- Baking sheet - optional, for drying fresh bread
Ingredients
- 14 oz day-old brioche, challah, or French bread - 400g, cut into 1-inch cubes
- 4 oz semi-sweet or bittersweet chocolate - 113g, chips or chopped, melted
- 3 tablespoons Dutch-process cocoa powder - 18g
- 4 large eggs
- 2 cups whole milk - 480ml
- 1 cup heavy cream - 240ml
- 3/4 cup granulated sugar - 150g
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter - 28g, softened, for greasing the dish
For the Chocolate Sauce (optional)
- 1/2 cup heavy cream - 120ml
- 4 oz semi-sweet chocolate - 113g, finely chopped
- 1 tablespoon unsalted butter - 14g
- pinch of salt
Instructions
- Cut bread into 1-inch cubes. If using fresh bread, dry cubes on a baking sheet at 300°F for 10-15 minutes and cool completely.
- Generously butter a 9x13 inch baking dish with softened butter, coating the bottom and sides.
- Melt chocolate in a double boiler or microwave until smooth. Let cool for 5 minutes.
- Whisk eggs and sugar until pale and thickened. Add milk, cream, cocoa powder, vanilla, and salt, whisking until no lumps remain. Slowly pour in melted chocolate while whisking until smooth.
- Add bread cubes to custard and fold gently until all pieces are coated. Let soak for 20-30 minutes, folding occasionally.
- Pour the soaked bread mixture into the prepared baking dish and spread evenly. Tap the pan on the counter to settle the custard.
- Bake at 325°F for 45-55 minutes until center is just set with a slight jiggle. Tent with foil if browning too quickly.
- For the sauce, pour hot cream over chopped chocolate. Let sit for 1 minute, then add butter and salt and stir until smooth.
- Rest the pudding for 10-15 minutes before cutting. Serve warm with chocolate sauce and ice cream if desired.
Notes
- Use day-old bread for the best texture. If using fresh bread, dry it in the oven before soaking.
- Do not skip the soaking time. A full 20-30 minutes ensures every piece of bread absorbs the custard.
- Let melted chocolate cool for 5 minutes before whisking into the custard to prevent the eggs from scrambling.
- Bake at 325°F rather than higher heat to allow the custard to set gently and evenly.
- Pull the pudding from the oven when it still jiggles slightly in the center. It will firm up as it cools.
- The salt is essential for amplifying the chocolate flavor. Do not omit it.
- Make-ahead: Assemble the entire pudding and refrigerate overnight before baking for even better texture.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 325°F for 10-15 minutes.
- Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Variations: Add 1 tablespoon instant espresso, 1/2 teaspoon cinnamon, or 2 tablespoons bourbon to the custard for different flavor profiles.