CHOCOLATE BREAD PUDDING: A COZY DESSERT fOR CHILLY NIGHTS
I love chocolate bread pudding. It’s the ultimate comfort dessert that combines two of my favorite things: rich chocolate and soft, custardy bread. There’s something magical about how the bread soaks up all that creamy chocolate goodness.
INGREDIENTS
For the Bread Pudding:
- 6 cups (300g) cubed day-old bread (brioche or challah works best)
- 1 1/2 cups (360ml) whole milk
- 1 cup (240ml) heavy cream
- 1/3 cup (70g) granulated sugar
- 1/3 cup (70g) brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 8 oz (225g) semisweet or dark chocolate, chopped
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp espresso powder (optional, enhances chocolate flavor)
For Garnish (Optional):
- Powdered sugar
- Whipped cream or vanilla ice cream
- Chocolate shavings or syrup
My secret to making the best chocolate bread pudding is using day-old brioche or challah bread. The slightly stale texture helps it soak up more of the custard mixture. I also like to add a splash of bourbon for extra flavor, but that’s totally optional.
Chocolate bread pudding is so versatile too. I’ve made it for casual family dinners and fancy dinner parties alike. It’s always a hit, especially when served warm with a scoop of vanilla ice cream on top. Trust me, once you try it, you’ll be hooked.
TYPE OF CHOCOLATE
I always opt for high-quality dark chocolate with at least 70% cocoa content. It brings a rich, intense flavor that balances the sweetness of the pudding. Sometimes I mix in some milk chocolate chunks for variety.
Semi-sweet chocolate chips work well too, melting smoothly into the custard. For a twist, I occasionally use white chocolate, which creates a more subtle flavor profile.
I’ve experimented with flavored chocolates like orange or mint. They add an interesting dimension, but I prefer the pure chocolate taste for this dessert.
CHOICE OF BREAD
The bread is crucial; it’s the foundation of the pudding. I love using day-old brioche for its buttery richness. Challah is another favorite, with its slightly sweet flavor and tender texture.
For a heartier pudding, I sometimes use whole wheat bread. It adds a nutty taste and more fiber. French bread or baguettes work well too, creating a firmer texture.
I always tear the bread into chunks rather than cutting it. This creates more texture and allows for better absorption of the custard.
DAIRY ELEMENTS
Heavy cream is my go-to for a luxuriously rich pudding. I mix it with whole milk for the perfect consistency. Sometimes I use half-and-half as a lighter alternative.
Eggs are essential for binding and creating that custardy texture. I use a combination of whole eggs and egg yolks for extra richness.
I’ve tried dairy-free versions with coconut milk or almond milk. They work surprisingly well, though the flavor is noticeably different.
A splash of vanilla extract enhances the overall flavor. For a grown-up twist, I sometimes add a bit of rum or bourbon to the custard mixture.
STEP-BY-STEP INSTRUCTIONS
1. Prepare the Bread:
A) Preheat your oven to 350°F (175°C).
B) Lightly grease a 9×13-inch (23×33 cm) baking dish.
C) Spread the cubed bread evenly in the baking dish.
2. Make the Chocolate Custard:
A) In a medium saucepan, combine the milk, cream, and cocoa powder. Heat over medium-low heat until just warm (don’t boil), whisking to dissolve the cocoa powder.
B) Remove from heat and stir in the chopped chocolate until melted and smooth.
C) In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, salt, and espresso powder.
D) Gradually pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent scrambling.
3. Assemble the Pudding:
A) Pour the chocolate custard evenly over the bread cubes, ensuring all pieces are well soaked.
B) Let the mixture sit for 15-20 minutes to allow the bread to absorb the custard. Press down on the bread gently to ensure it is fully soaked.
4. Bake:
A) Cover the baking dish with foil and bake for 25 minutes.
B) Remove the foil and bake for another 15-20 minutes, or until the pudding is set and the top is slightly crisp.
5. Serve:
Dust with powdered sugar and garnish with whipped cream or a scoop of vanilla ice cream. Drizzle with chocolate syrup or sprinkle with chocolate shavings for extra indulgence.
Let the bread pudding cool slightly before serving.
COOKING METHOD VARIATIONS
I’ve found a couple different ways to cook chocolate bread pudding that give unique results. Let’s explore baking and steam-baking techniques.
BAKING
I love the classic baking method for chocolate bread pudding. I start by preheating my oven to 350°F (175°C). Then I grease a baking dish and arrange my bread cubes inside.
Next, I pour the custard mixture over the bread, making sure every piece is coated. I let it sit for about 15 minutes to soak up the flavors.
I pop it in the oven for 45-55 minutes. The top should be golden brown and slightly crispy. I use a knife to check if it’s done – it should come out clean when inserted in the center.
STEAM-BAKING
For a softer, more custard-like texture, I sometimes use the steam-baking method. I prepare the pudding the same way as for regular baking.
Instead of putting it directly in the oven, I place the baking dish in a larger pan filled with about an inch of hot water. This creates a gentle, moist heat.
I cover the whole thing with foil and bake at 325°F (165°C) for about an hour. The result is incredibly moist and silky smooth.
I find this method works especially well for denser breads like challah or brioche.
CULTURAL SIGNIFICANCE
Bread pudding has been around for centuries as a way to use up stale bread. Adding chocolate is a more modern twist that’s become popular in recent decades.
I’ve noticed chocolate bread pudding popping up on dessert menus at many restaurants. It’s comfort food with a touch of elegance. Perfect for chilly nights or special occasions.
In some cultures, bread pudding is a holiday tradition. The chocolate version fits right in at Christmas or Easter gatherings. I love making it for potlucks too; it’s always a hit!
