What could be better than classic bread pudding? Add chocolate and find out!
Growing up, I was never a fan of bread pudding. It seemed too much like soggy bread, which was definitely not a dessert. It wasn’t until I was an adult and tasted my friend Kelly’s amazing bread pudding that I got why people love it. When done right, bread pudding is almost soufflé-like, with a light texture, often topped with a warm, rich sauce, giving it a decadent taste. The only thing that could make bread pudding better? As a chocoholic, I knew adding chocolate would be a win-win.
Classic bread pudding, which does not feature chocolate, has been around for a long time. The earliest recipes date back to 11th-century Europe, and the New England colonists brought those recipes with them to the States. Like a lot of recipes, it was born out of creativity with leftovers. In the past, stale or dry bread wouldn’t have gotten tossed but used in a different recipe: stuffing in roast meat for something savory or bread pudding for a dessert.
Adding chocolate to bread pudding is a fabulous way to make a good dessert a great one. You will love the soft, spongy texture of the bread, soaked in a warm, velvety chocolate custard. The flavor is sweet without being cloying, thanks to the semi-sweet chocolate, and you get all of the richness of classic bread pudding as well. Make chocolate bread pudding as a birthday dessert or a finale to a festive meal; it’s decadent and delicious!
Insider tips for chopping chocolate
When a recipe calls for coarsely chopped semi-sweet chocolate, it might be tempting to just use semi-sweet chocolate chips. But chopping up your own has benefits. A big bar of solid chocolate doesn’t have the stabilizers that chocolate chips have, so it melts more smoothly. Since you’re making a chocolate custard for this recipe, chopping your own is a must. However, don’t just take a regular knife to the chocolate, or you’ll end up with chocolate dust and bits flying everywhere. For an efficient process, use a serrated bread knife. Gently press downward (no need to saw back and forth) to get just the right texture of chopped chocolate, with less mess.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. Packed this way, chocolate bread pudding will keep for 4 to 5 days. You can also freeze leftovers, double-wrapped. Freeze for up to 2 months and thaw overnight in the fridge before serving. To serve, reheat in a 325°F oven until warmed through. Alternatively, you can reheat individual leftover servings in the microwave on reduced power; watch closely so the bread pudding doesn’t overheat and dry out.
Serving suggestions
When making chocolate bread pudding, consider what kind of bread you use for the base. Of course, if you have leftover bread you need to use up, go with that. But if you’re buying or baking bread to start with, you can go with French bread, brioche, or bake your own Challah Bread.
When serving chocolate bread pudding, serve it warm with Vanilla Ice Cream on the side or fresh raspberries for a tart, fresh contrast (or both, if you can’t decide!). If you’re serving this dessert with others at a party or buffet, pair it with something light like Chocolate Macaroons or other favorite cookies.
Chocolate Bread Pudding
Ingredients
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate coarsely chopped
- 5 large eggs
- 2/3 cup granulated sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 10 cups day-old bread cut into 1-inch cubes
- Powdered sugar for dusting
Instructions
- In a small saucepan, heat the whole milk and heavy cream over medium heat until it starts to simmer. Remove the pan from heat and stir in the chopped chocolate until it melts. Let the mixture cool slightly.
- In a large bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract until smooth.
- Slowly pour the warm chocolate mixture into the egg mixture while whisking continuously until well blended.
- Place the bread cubes in a greased 9×13-inch baking dish. Pour about half of the chocolate custard over the bread and gently toss until the cubes are evenly coated. Let stand for 10 minutes, then pour the rest of the custard over the top.
- Preheat your oven to 350°F. Bake the pudding for 50-60 minutes, or until the custard is set. Remove from the oven and let it rest for 5 minutes before serving, then dust with powdered sugar. Enjoy warm, optionally with a dollop of whipped cream.
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