Dive into the luscious world of dark chocolate bread pudding, a dessert that's both comforting and decadent. With its rich, creamy texture and bursts of chocolate in every bite, this treat is perfect for any occasion.
When gathering ingredients for this recipe, you might not always have challah bread on hand. It's a slightly sweet, braided bread that works wonderfully in bread pudding. If you can't find it, brioche or any dense, slightly sweet bread will be a good substitute. Additionally, make sure to use high-quality semi-sweet chocolate to achieve the best flavor.
Ingredients For Dark Chocolate Bread Pudding
Heavy cream: Adds richness and a creamy texture to the custard.
Whole milk: Balances the creaminess while keeping the mixture light enough.
Semi-sweet chocolate: Melts into the custard for deep chocolate flavor.
Eggs: Helps set the custard and gives the pudding structure.
Granulated sugar: Sweetens the mixture to balance the chocolate's bitterness.
Pure vanilla extract: Enhances the overall flavor with a touch of warmth.
Salt: Elevates and balances the sweetness.
Challah bread: Absorbs the custard while maintaining a light, airy texture.
Semi sweet chocolate chips: Adds bursts of chocolate throughout the pudding.
Chopped pecans: Optional add-in for a nutty crunch.
Dried cranberries/cherries: Optional add-in for a tart, fruity contrast.
Peanut butter chips: Optional add-in for a creamy, nutty flavor.
Salted caramel: Optional topping for a touch of sweetness and salt.
Fresh berries: Optional topping for a fresh, fruity finish.
Homemade whipped cream: Optional topping for added creaminess and lightness.
One reader, Brendon Monahan says:
This dark chocolate bread pudding is divine! The rich, creamy custard combined with the semi-sweet chocolate creates a decadent dessert. The texture is perfect, and the optional toppings add a delightful touch. It's a must-try for any chocolate lover!
Techniques Required for Making Dark Chocolate Bread Pudding
How to heat milk and cream: Heat the heavy cream and whole milk in a medium saucepan over medium heat until simmering, but do not let it come to a rapid boil.
How to melt chocolate: Pour the hot milk and cream mixture over the chocolate and let it sit for 2 to 3 minutes to gently soften the chocolate, then stir until completely combined and melted.
How to whisk eggs and sugar: Whisk the eggs, sugar, vanilla extract, and salt together in a large bowl until smooth.
How to soak bread: Add the bread cubes and chocolate chips to half of the chocolate custard mixture and stir to evenly coat, then let it sit at room temperature for at least 30 minutes to soak up the custard.
How to bake bread pudding: Preheat the oven to 350 degrees F, bake the bread pudding covered for the first 20 to 25 minutes, then remove the aluminum foil and bake for an additional 25 to 30 minutes until the edges appear set and the top is slightly crisp.
How To Make Dark Chocolate Bread Pudding
This bread pudding is made with challah bread soaked in a chocolate custard, topped with chocolate chips, then baked into a fudgy treat similar to brownies!
Serves:
Ingredients
- 1cupheavy cream
- 2½cupswhole milk
- 8ozsemi-sweet chocolate,(2 bars) coarsely chopped
- 4large eggs
- ½cupgranulated sugar
- 2tsppure vanilla extract
- ½tspsalt
- 1loaf day-old challah bread,cut into 1-inch cubes
- 1cupsemi sweet chocolate chips,or 4 extra oz chopped chocolate
Optional Add-ins:
- cupchopped pecans
- dried cranberries/cherries
- peanut butter chips
Optional Toppings:
- salted caramel
- fresh berries
- homemade whipped cream
Instructions
-
Over medium heat, heat the heavy cream and whole milk in a medium saucepan until simmering. (Do not let it come to a rapid boil.)
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Pour over chocolate and let it sit for 2 to 3 minutes to gently soften the chocolate. Then stir until completely combined and chocolate has melted. Set aside for a few minutes to slightly cool down so as not to cook the eggs in the next step.
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Whisk the eggs, sugar, vanilla extract, and salt together in a large bowl. Pour in the chocolate cream mixture and whisk until smooth.
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Divide this chocolate custard mixture in half. Add the bread cubes and chocolate chips to one half and stir to evenly coat.
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Grease a 9×13-inch (or similar size) baking pan. Spread the chocolate soaked bread evenly into the pan. Pour the remaining chocolate custard evenly over the top. Dot a few extra chocolate chips on top.
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Cover tightly with aluminum foil and allow to sit at room temperature for at least 30 minutes so the bread has a chance to soak up some of the custard. This is crucial. Alternatively, chill the unbaked bread pudding in the refrigerator for up to 1 day.
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Preheat the oven to 350 degrees F.
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Bake the bread pudding for 45 to 50 minutes until the edges appear set. Bake it covered for the first 20 to 25 minutes, then remove the aluminum foil for the remaining time so it can slightly crisp on the top and around the edges.
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Use a toothpick to test for doneness. It will come out with a few moist crumbs, but won’t be overly wet.
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Garnish with toppings and serve warm.
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Cover leftovers tightly and store them in the refrigerator for up to 4 to 5 days*. Serve leftovers warm, room temperature, or cold.
Recipe Notes
The bread pudding will have a slight texture change when reheated. The custard was a little more solid and not deliciously soft. The bread pudding is best eaten right out of the oven.
Nutrition
- Calories: 432.25kcal
- Fat: 22.97g
- Saturated Fat: 12.59g
- Trans Fat: 0.01g
- Monounsaturated Fat: 7.38g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 51.94g
- Fiber: 2.89g
- Sugar: 30.46g
- Protein: 9.30g
- Cholesterol: 114.66mg
- Sodium: 305.77mg
- Calcium: 127.75mg
- Potassium: 273.80mg
- Iron: 2.58mg
- Vitamin A: 156.77µg
- Vitamin C: 0.12mg
Crucial Technique for Perfecting Dark Chocolate Bread Pudding
To ensure your bread pudding has a rich, velvety texture, make sure to let the chocolate cream mixture cool slightly before adding it to the eggs. This prevents the eggs from cooking prematurely and forming lumps. Additionally, allowing the bread to soak in the custard for at least 30 minutes ensures that every piece is fully saturated, resulting in a more cohesive and flavorful dessert.
Time-Saving Tips for Preparing Dark Chocolate Bread Pudding
Use pre-chopped bread: Save time by using pre-chopped challah bread instead of cutting it yourself.
Microwave chocolate: Melt the semi-sweet chocolate in the microwave to speed up the process.
Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.
Use a blender: Blend the chocolate cream mixture and egg mixture in a blender for a smoother consistency and faster mixing.
Chill overnight: Prepare the bread pudding the night before and let it soak in the refrigerator overnight to save time on the day of baking.
Substitute Ingredients For Dark Chocolate Bread Pudding Recipe
heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor.
whole milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that can still provide the necessary moisture for the bread pudding.
semi-sweet chocolate - Substitute with dark chocolate: Dark chocolate has a more intense flavor and less sugar, which can enhance the richness of the pudding.
large eggs - Substitute with flax eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) are a vegan alternative that helps bind the ingredients together.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
pure vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and visual appeal with vanilla bean specks.
salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.
day-old challah bread - Substitute with brioche bread: Brioche bread is similarly rich and slightly sweet, making it an excellent substitute for challah.
semi sweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips offer a deeper chocolate flavor and less sweetness.
chopped pecans - Substitute with walnuts: Walnuts provide a similar crunch and nutty flavor.
dried cranberries/cherries - Substitute with raisins: Raisins offer a similar chewy texture and sweetness.
peanut butter chips - Substitute with butterscotch chips: Butterscotch chips provide a sweet, creamy flavor that complements the chocolate.
salted caramel - Substitute with maple syrup: Maple syrup adds a different but equally delicious sweetness and pairs well with the other flavors.
fresh berries - Substitute with sliced bananas: Sliced bananas add a natural sweetness and creamy texture.
homemade whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that is light and fluffy.
Presentation Ideas for Dark Chocolate Bread Pudding
Serve smaller portion sizes: Cut the dark chocolate bread pudding into elegant, bite-sized squares. This allows for a refined presentation and ensures each piece is a perfect balance of bread and custard.
Use decoration: Drizzle a delicate swirl of salted caramel on the plate before placing the pudding. This adds a touch of sophistication and enhances the visual appeal.
Add texture: Sprinkle a few chopped pecans or dried cranberries on top of the pudding. This not only adds a delightful crunch but also introduces a burst of color.
Incorporate fresh elements: Garnish with a few fresh berries like raspberries or blueberries. Their vibrant colors and fresh taste provide a beautiful contrast to the rich chocolate.
Use a sauce: Serve with a small pitcher of homemade whipped cream on the side. This allows diners to add as much or as little as they prefer, adding a luxurious touch.
Plate with precision: Place the bread pudding slightly off-center on the plate. This asymmetry creates a modern, artistic look that is visually appealing.
Add a finishing touch: Lightly dust the top with powdered sugar or cocoa powder. This subtle detail adds a professional finish to the dish.
Serve warm: Ensure the bread pudding is served warm. This enhances the flavors and creates a comforting, indulgent experience for the diner.
Essential Tools for Making Bread Pudding
Medium saucepan: Used to heat the heavy cream and whole milk until simmering.
Mixing bowl: Essential for whisking together the eggs, sugar, vanilla extract, and salt.
Whisk: Helps in combining the chocolate cream mixture with the egg mixture until smooth.
Spatula: Useful for stirring the bread cubes and chocolate chips into the chocolate custard mixture.
9×13-inch baking pan: The perfect size for spreading the chocolate-soaked bread evenly.
Aluminum foil: Used to cover the baking pan tightly, allowing the bread to soak up the custard.
Oven: Preheated to 350 degrees F for baking the bread pudding.
Toothpick: Handy for testing the doneness of the bread pudding.
Measuring cups: Necessary for accurately measuring the heavy cream, whole milk, and other ingredients.
Measuring spoons: Used to measure the vanilla extract and salt precisely.
Knife: For cutting the day-old challah bread into cubes.
Cutting board: Provides a safe surface for cutting the bread.
Serving spoon: Ideal for serving the warm bread pudding.
Storage container: For storing any leftovers in the refrigerator.
Storage and Freezing Instructions for Dark Chocolate Bread Pudding
- Allow the bread pudding to cool completely to room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. You can store the bread pudding in the refrigerator for up to 4-5 days.
- If you want to freeze the bread pudding, it's best to portion it into individual servings first. Wrap each serving tightly in plastic wrap, then place them in a freezer-safe container or resealable freezer bag. Label the container or bag with the date and contents. Properly stored, the bread pudding will keep well in the freezer for up to 2-3 months.
- To reheat the refrigerated bread pudding, you can either microwave individual portions for a minute or two until warmed through, or place the covered baking dish in a 350°F (175°C) oven for about 15-20 minutes until heated through.
- If reheating frozen bread pudding, first thaw it overnight in the refrigerator. Then, reheat as directed above for refrigerated bread pudding. Alternatively, you can reheat the frozen bread pudding directly from the freezer, but it will take longer to heat through. Cover the bread pudding with foil and reheat in a 350°F (175°C) oven for about 30-40 minutes, or until warmed through.
- For best results, consume the reheated bread pudding immediately. Reheating it multiple times may cause it to dry out or become overcooked.
How To Reheat Leftover Bread Pudding
Preheat your oven to 350°F (175°C). Place the leftover bread pudding in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes, or until heated through. This method helps to retain the moisture and prevent the pudding from drying out.
For a quicker option, you can use the microwave. Place a single serving of the bread pudding on a microwave-safe plate and heat it on high power for 30-60 seconds, depending on the size of the portion and the strength of your microwave. Check the pudding after 30 seconds and continue heating in 15-second intervals until it reaches your desired temperature.
If you want to add a crispy top to your reheated bread pudding, place it under the broiler for a minute or two after heating it in the oven or microwave. Keep a close eye on it to prevent burning.
For a more indulgent treat, cut the leftover bread pudding into individual portions and fry them in a pan with a little butter or coconut oil. This creates a crispy exterior and a warm, gooey interior.
If you have a steam oven, you can use it to reheat the bread pudding while maintaining its moist texture. Place the pudding in a steam-safe dish and heat it for about 5-10 minutes, depending on the size of the portion.
Interesting Fact About Dark Chocolate Bread Pudding
A random fact about this dark chocolate bread pudding recipe is that using day-old challah bread helps the bread pudding absorb the chocolate custard mixture more effectively, resulting in a richer and more flavorful dessert.
Is Making Bread Pudding at Home Cost-Effective?
This dark chocolate bread pudding recipe is relatively cost-effective for a household. Using day-old challah bread and pantry staples like eggs, sugar, and vanilla extract, it maximizes value. The most significant expense is the semi-sweet chocolate and heavy cream, but these ingredients elevate the dessert. Optional add-ins like pecans or dried cranberries can be adjusted based on budget. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $15-$20.
Is Dark Chocolate Bread Pudding Healthy or Unhealthy?
This dark chocolate bread pudding recipe is an indulgent treat that, while delicious, is not particularly healthy. The recipe is high in calories, fat, and sugar due to the heavy cream, whole milk, chocolate, and added sugar. Additionally, the use of challah bread, which is typically made with eggs and butter, further contributes to the dish's richness and calorie content.
However, there are some ways to make this recipe healthier without sacrificing too much flavor:
- Substitute the heavy cream with a lower-fat alternative, such as half-and-half or evaporated skim milk
- Use a combination of whole milk and low-fat milk instead of solely whole milk
- Reduce the amount of added sugar or use a natural sweetener like maple syrup or honey
- Opt for a whole grain bread instead of challah to increase the fiber content
- Decrease the amount of chocolate chips used or choose dark chocolate with a higher cocoa percentage for added health benefits
- Include more nutrient-dense add-ins like nuts, dried fruit, or even grated zucchini or carrots to boost the nutritional value
By making these adjustments, you can create a more balanced and health-conscious version of this classic comfort food. Remember, moderation is key, and enjoying a treat like this occasionally as part of a well-rounded diet is perfectly acceptable.
Editor's Opinion on This Decadent Dessert
This dark chocolate bread pudding recipe is a decadent delight, perfect for any chocolate lover. The combination of semi-sweet chocolate and challah bread creates a rich, velvety texture that's both comforting and indulgent. The optional add-ins like pecans and dried cranberries can elevate the dish with added texture and flavor complexity. The method is straightforward, ensuring the custard is well absorbed by the bread, resulting in a moist yet slightly crisp finish. Topping it with salted caramel or fresh berries adds a gourmet touch. Overall, it's a versatile and luxurious dessert that can impress any guest.
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Why trust this Dark Chocolate Bread Pudding Recipe:
This dark chocolate bread pudding recipe combines the richness of semi-sweet chocolate with the comforting texture of challah bread. The use of heavy cream and whole milk ensures a creamy custard, while vanilla extract and a touch of salt enhance the flavors. Optional add-ins like pecans and dried cranberries allow for customization. The step-by-step instructions guarantee a perfect result every time. Trust this recipe for a decadent dessert that impresses with both taste and texture.
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