Chocolate Bread Pudding
Prep Time: 40 minutes | Cook Time: 1 hour, 5 minutes | Total Time: 1 hour, 45 minutes | Serves: 10-12
Bread pudding makes me think decadent and gooey and warm and absolutely delicious. The first bread pudding I had was on a business trip for my husband. It was moist and lightly sweetened and pretty sure it had raisins. Decades went by before I even tried one at home. I wasn’t die-hard about cooking just at the time, though. My first try at bread pudding was a recipe I had found online for pumpkin bread pudding. It was amazing. Oh my, really amazing.
So, as my brain is geared to do, I began to think of how I’d make an ultimate bread pudding that would rock my world. Chocolate, of course had to be a star of the dish. And pecans. But, maybe a little drizzle of salted caramel over the top just might cause euphoria…. Perfect!
I strongly suggest this dessert be served shortly after removing it from the oven for the best results, especially if you like bread pudding a little on the gooey side. Allow it to rest and cool ever so slightly.
My Bread Pudding with Vanilla Bean Sauce is a delicious and simple bread pudding. It is a more traditional bread pudding with raisins, cinnamon, nutmeg, and a little ground cardamom for an added mmmm….
Chocolate Bread Pudding
Ingredients
- 2 loaves brioche, cut into 1" cubes
- 9 large eggs
- 2 1/2 cups whole milk
- 3/4 cup brown sugar
- 3/4 cup granulated sugarr
- 1 1/2 teaspoons ground nutmeg
- 1 tablespoon vanilla extract
- 4 ounces semi-sweet chocolate baking bar
- 4 ounces bittersweet baking bar
- 1 1/2 cups walnuts
- 1 1/2 cups semi-sweet chocolate baking chunks or morsels
Instructions
- Preheat oven to 350 degrees. Grease a 9×13” baking dish.
- Place the cubed bread in a large bowl.
- Place eggs, milk, sugars, nutmeg and vanilla in a medium bowl and mix well using a wire whisk.
- Pour the egg mixture over cubed bread, gently toss, and let soak for about 25 to 30 minutes at room temperature.
- While the bread is soaking, chop the two baking bars and put the chocolate in a small microwave-safe bowl. Microwave the chocolate in 15-second increments until warmed and melted. Alternatively, you can melt the chocolate bars in a double-boiler on the stovetop. Set aside.
- Place half the bread mixture in the bottom of a well-greased 9×13” baking dish. Drizzle the melted chocolate evenly over the bread.
- Put the remaining bread on top of melted chocolate.
- Scatter the chocolate chunks and walnuts over the top.
- Bake in the preheated oven for 45 minutes. Check center for doneness. Continue to bake as needed until the center eggs are cooked. My oven took an hour and 5 minutes.
- Once finished cooking, remove the pan from oven and allow the bread pudding to stand for about 10 minutes. This dish can be served hot or room temperature.
Notes
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