Description
This Chocolate Bread Pudding is a decadent and comforting dessert featuring chunks of semi-sweet chocolate and cocoa-infused custard soaked into soft challah bread cubes. Baked to a golden puffed perfection and served warm with vanilla ice cream, it’s an irresistible treat perfect for any occasion.
Ingredients
Main Ingredients
- 4 ounces semi-sweet chocolate
- 2 cups whole milk
- 1 cup sugar
- 2 tablespoons cocoa powder
- 3 tablespoons unsalted butter
- 2 tablespoons coffee
- ½ teaspoon cinnamon
- 4 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla paste
- 4 cups packed 1-in (2.5-cm) challah cubes (about 9 oz / 255 g), from 1 loaf
For Serving
- Vanilla ice cream
Instructions
- Chop Chocolate: Chop the semi-sweet chocolate into ¼-inch (6 mm) chunks. Reserve ⅓ cup of the chopped chocolate to sprinkle over the bread pudding before baking.
- Prepare Chocolate Mixture: In a medium saucepan, whisk together the whole milk, sugar, and cocoa powder. Add the unsalted butter and bring the mixture to a boil. Remove from heat and stir in the remaining chocolate chunks, coffee, and cinnamon until smooth.
- Combine Custard: In a large bowl, whisk together the eggs, salt, and vanilla paste. Very gradually pour the hot chocolate mixture into the egg mixture while whisking vigorously to prevent scrambling. Slowly incorporate all of the mixture.
- Soak Bread: Add the challah bread cubes to the custard mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight to allow the bread to soak up the custard.
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 325°F (165°C). Grease a 2-quart (2 L) baking dish with butter or nonstick cooking spray.
- Assemble Pudding: Transfer the soaked bread and custard mixture into the prepared baking dish. Scatter the reserved chocolate chunks evenly over the top. Use a spoon to gently push about half of the chocolate bits down into the pudding for luscious melted pockets.
- Bake: Bake in the preheated oven until the pudding is slightly puffed and set in the center, about 45 to 55 minutes.
- Cool and Serve: Let the bread pudding cool for about 10 minutes before serving warm. Serve with vanilla ice cream for a delicious contrast.
Notes
- For best texture, use fresh challah or brioche bread cubes.
- Adjust sugar based on your preferred sweetness level.
- Allowing the bread to soak overnight enhances flavor and custard absorption.
- Serve immediately with ice cream to enjoy the contrast of warm pudding and cold ice cream.
- Leftover pudding can be refrigerated and gently reheated.
