Indulge in the ultimate comfort of a Dark Chocolate Bread Pudding, a rich chocolate dessert that combines the decadence of dark chocolate desserts with the comforting texture of homemade bread pudding. This recipe offers a perfect end to any meal, making it an ideal choice for chocolate lovers and those seeking decadent dessert ideas.
Ingredients
Scale:
10 cups of slightly stale bread cubes (preferably brioche or challah)
8 oz of dark chocolate, chopped
2 cups of heavy cream
2 cups of whole milk
1 cup of granulated sugar
6 large eggs
1 teaspoon of pure vanilla extract
1/2 teaspoon of salt
Chocolate shavings (optional)
Fresh berries (optional)
Whipped cream (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the bread cubes evenly in the prepared baking dish, ensuring even distribution for consistent baking. The bread should be in a single layer for best results.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm, but not boiling. Stir gently to avoid scorching. The mixture is ready when you see small bubbles forming around the edges.
Remove the saucepan from heat and stir in the chopped dark chocolate until completely melted, forming a smooth and creamy chocolate custard. You should see a glossy texture. Stir continuously to ensure the chocolate integrates fully.
In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually add the chocolate mixture, whisking constantly to prevent the eggs from curdling, resulting in a velvety custard. The combined mixture should be thick and uniform.
Pour the custard over the bread cubes, pressing down gently to ensure the bread is fully submerged. Allow it to sit for about 20 minutes, letting the bread absorb the custard. This step is crucial for a moist pudding. The bread should appear soaked and heavier after resting.
Bake in the preheated oven for 45-50 minutes, or until the top is set and the pudding is slightly p￭. The edges should be golden brown, providing a delightful contrast to the soft center. Check with a toothpick inserted in the center; it should come out mostly clean.
Remove from the oven and let it cool slightly before serving. The pudding should be warm and soft in the center, with a rich, chocolate aroma filling the kitchen. A brief cooling time helps the custard to set further.
