March 2, 2024

fourree

The Home Of Food

Chocolate Bread Pudding – Once Upon a Chef

3 min read
Chocolate Bread Pudding - Once Upon a Chef

This post may contain affiliate links. Read my full disclosure policy.

Nothing says comfort food like chocolate bread pudding.

Nothing says comfort food like bread pudding, and when you add chocolate, it takes it to a whole other level. This rich chocolate bread pudding is made by soaking challah cubes in a hot chocolate-flavored custard, and then baking the mixture with chocolate chunks scattered over top. The result is a deeply chocolate pudding with pockets of gooey melted chocolate. I add a splash of bourbon to the custard, which doesn’t make the pudding taste boozy like you might think but rather enhances the chocolate flavor. If you’d rather not use alcohol, use brewed coffee instead. Serve the bread pudding warm from the oven topped with vanilla ice cream.

What you’ll need to make chocolate bread pudding

chocolate bread pudding ingredients

Step-by-Step Instructions

Chop the chocolate into ¼-inch chunks. Reserve ⅓ cup and set aside (you’ll use this for sprinkling over the bread pudding before baking).

In a medium saucepan, whisk together the milk, sugar and cocoa powder. Add the butter and bring to a boil.

boiling chocolate mixture

Off the heat, add the remaining chocolate, bourbon and cinnamon.

adding the chocolate, bourbon and cinnamon

Whisk to combine.

whisked chocolate mixtureIn a large bowl, whisk together the eggs, salt and vanilla extract.

whisked egg mixtureVery gradually, pour the hot chocolate mixture into the egg mixture, whisking vigorously to combine (pour slowly, especially at the beginning, or the hot chocolate mixture will scramble the eggs).

adding the chocolate mixture to the egg mixtureAdd the bread cubes to the chocolate custard.

adding challah cubes to custard mixture

Cover and let soak in the fridge for at least 2 hours or overnight.

chocolate bread pudding mixture

Preheat the oven to 325°F. Grease a 2-quart baking dish with butter or nonstick cooking spray. Transfer the chocolate bread mixture to the prepared baking dish. Scatter the reserved chocolate over top, then use a spoon to push about half of the chocolate bits down into the pudding.

chocolate bread pudding ready to bakeBake until slightly puffed and set in the center, 45 to 55 minutes.

Let cool about 10 minutes, then serve warm with vanilla ice cream.

You may also like

Chocolate Bread Pudding

Nothing says comfort food like chocolate bread pudding.

Ingredients

  • 4 ounces semi-sweet chocolate
  • 2 cups whole milk
  • 1 cup sugar
  • 2 tablespoons cocoa powder
  • 3 tablespoons unsalted butter
  • 2 tablespoons bourbon
  • ½ teaspoon cinnamon
  • 4 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups (packed) 1-inch challah cubes (about 9 oz), from 1 loaf
  • Vanilla ice cream, for serving

Instructions

  1. Chop the chocolate into ¼-inch chunks. Reserve ⅓ cup and set aside (you’ll use this for sprinkling over the bread pudding before baking).
  2. In a medium saucepan, whisk together the milk, sugar, and cocoa powder. Add the butter and bring to a boil. Off the heat, add the remaining chocolate, bourbon and cinnamon and whisk until smooth.
  3. In a large bowl, whisk together the eggs, salt, and vanilla extract. Very gradually, pour the hot chocolate mixture into the egg mixture, whisking vigorously to combine (pour slowly, especially at the beginning, or the hot chocolate mixture will scramble the eggs). Add the bread cubes to the custard; cover and let soak in the fridge for at least 2 hours or overnight.
  4. Preheat the oven to 325°F. Grease a 2-quart baking dish with butter or nonstick cooking spray. Transfer the chocolate bread mixture to the prepared baking dish. Scatter the reserved chocolate over top, then use a spoon to push about half of the chocolate bits down into the pudding. Bake until slightly puffed and set in the center, about 45 to 55 minutes. Let cool about 10 minutes, then serve warm with vanilla ice cream.

See more recipes:

Copyright © fourree.com. | Newsphere by AF themes.