Prepare to be transported to dessert heaven with this decadent Dark Chocolate Bread Pudding that will make your taste buds dance with pure delight! Imagine a rich, velvety chocolate custard embracing soft bread cubes, baked to golden perfection and topped with a melting scoop of creamy vanilla ice cream. This isn't just a dessert - it's a culinary experience that transforms humble ingredients into a restaurant-worthy treat you can easily create in your own kitchen. Whether you're looking to impress dinner guests or satisfy a serious chocolate craving, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 cups cubed bread (stale)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup dark chocolate chips
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, cut stale bread into 1-inch cubes, ensuring they are roughly uniform in size for even cooking.
- In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until it just begins to simmer, being careful not to boil.
- Remove the milk mixture from heat and add dark chocolate chips, stirring continuously until chocolate is completely melted and smooth.
- In a separate large bowl, whisk together eggs, granulated sugar, and vanilla extract until the mixture becomes light and slightly frothy.
- Slowly pour the warm chocolate-milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Add the bread cubes to the chocolate custard, gently folding to ensure all bread pieces are evenly coated and absorbing the liquid.
- Transfer the mixture to the prepared baking dish, spreading it evenly and pressing down slightly to help bread absorb the custard.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
- Remove from oven and let cool for 10-15 minutes to allow the pudding to set and become more stable.
- Serve warm, topped with a generous scoop of vanilla ice cream, allowing it to slightly melt into the warm pudding.
Tips
- Use day-old or slightly stale bread for the best texture - it absorbs the custard more effectively and prevents a soggy result.
- Make sure to temper your egg mixture carefully when adding hot chocolate milk to prevent scrambling. Pour slowly and whisk continuously.
- For extra richness, consider using a mix of dark and semi-sweet chocolate chips to balance the intensity of flavor.
- Don't overbake! The pudding should still have a slight wobble in the center when you remove it from the oven - it will continue setting as it cools.
- For a gourmet touch, sprinkle some sea salt on top before serving or add a splash of bourbon to the custard mixture for depth of flavor.
- Serve immediately while warm for the best texture and to enjoy the contrast of warm pudding with cold ice cream.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 12g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 160mg
