Dessertscarlsbadcravings
Chocolate Bread Pudding
This chocolate bread pudding is the ultimate dessert for the chocolate lovers with triple the chocolate and triple the pleasure! This upgraded bread pudding recipe combines buttery brioche bread, rich chocolate custard and chopped chocolate into one decadent dessert all drizzled with chocolate ganache. As the bread pudding bakes, the custard soaks into the pillowy bread, the chopped chocolate melts into fudgy pockets and the crowning ganache pools in the crevices. The resulting chocolate bread pudding tastes like a heavenly pan of warm fudgy brownies, lush and creamy with a golden, tender crisp top. Dive into the warm bread pudding fresh out of the oven or top with raspberries, whipped cream, or ice cream, because there’s no wrong way to eat this chocolate bread pudding – except to not eat it at all.
👥 10 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 1h 15m🔥 Cook: 50 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- microwave
- pan
- casserole dish
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Add bread cubes to a large baking sheet in a single layer. Bake for ⏱️ 15 minutes, stirring halfway through, or until toasted; set aside.
2
Meanwhile, chop 12 ounces of chocolate. Add 8 ounces chopped chocolate to a medium mixing bowl, set remaining 4 ounces chocolate aside.
3
Microwave the heavy cream and milk (preferably in a glass liquid measuring cup) until simmering, but not boiling, about ⏱️ 2 minutes. Pour over 8 ounces chopped chocolate in the bowl and let stand for ⏱️ 3 minutes, then vigorously whisk until chocolate is completely smooth; set aside.
4
In a large mixing bowl, whisk together the eggs, egg yolks, sugar, cocoa powder, vanilla extract, cinnamon, salt and nutmeg. Slowly whisk in the chocolate mixture until smooth (this is now the chocolate custard).
large eggs4egg yolks2vanilla extract2 teaspoonsground cinnamon1 teaspoon
5
Add half of the bread cubes, half of the remaining chopped chocolate (2 ounces), and half of the chocolate custard to a lightly greased 9x13 casserole dish. Stir until evenly coated. Add the remaining bread cubes and chopped chocolate (2 ounces) to the chocolate custard in the bowl. Stir until evenly combined then pour into the pan and spread into an even layer.
6
Cover the pan with foil and allow to sit at room temperature for ⏱️ 45-60 minutes, until the bread soaks up most of the custard.
7
Bake the covered bread pudding for ⏱️ 45-50 minutes, until the edges appear set and a toothpick inserted in the center comes out with few moist crumbs, but no raw/wet custard. The last ⏱️ 5 minutes of cooking, make the ganache.
8
Ganache
9
Add heavy cream and corn syrup (if using) to a microwave safe bowl and microwave for ⏱️ 2 minutes or just until simmering. Add chocolate and give it swirl so the chocolate is covered. Let stand for ⏱️ 3 minutes. After ⏱️ 3 minutes, vigorously whisk in circular motions until chocolate is melted and completely smooth.
corn syrup (optional, see notes)1 tablespoons
10
Drizzle desired amount of ganache over entire bread pudding or on individual servings. Serve with other desired toppings such as whipped cream, ice cream and/or berries.
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