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Epicurious

Dark Chocolate Bread Pudding

Image may contain Plant Food Fruit and Produce
Alex Lau

So easy a kid could do it. No, really, let your kid do it.

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

Unsalted butter, room temperature (for baking dish)
1 pound day-old loaf brioche or challah, sliced ½” thick
3 cups whole milk
10 ounces semisweet chocolate, coarsely chopped
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
6 large eggs
Whipped cream (for serving; optional)

Preparation

  1. Step 1

    Preheat oven to 325°. Generously butter a 13x9” baking dish; arrange bread in dish, overlapping as needed to fit.

    Step 2

    Heat milk, chocolate, sugar, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring until chocolate is almost completely melted, about 3 minutes. Remove from heat and stir until chocolate is completely melted (this method prevents chocolate from burning). Let cool.

    Step 3

    Add eggs one at a time to chocolate mixture, whisking to blend after each addition. Pour over bread, pressing to help bread absorb liquid. Let sit at room temperature until bread is saturated, about 1 hour.

    Step 4

    Bake uncovered until bread pudding is just set (it will jiggle slightly), 30–35 minutes. Let cool slightly on a wire rack. Serve with whipped cream, if desired.

    Do Ahead: Bread pudding can be assembled 1 day ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 730 Fat (g) 40 Saturated Fat (g) 22 Cholesterol (mg) 310 Carbohydrates (g) 84 Dietary Fiber (g) 3 Total Sugars (g) 53 Protein (g) 18 Sodium (mg) 600
TagsPuddingDessertChocolateEasyNut FreeBakingBon Appétit
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