Dark Chocolate Bread Pudding
Is there any comfort food as purely comforting as warm, soft, chocolate-y bread
pudding? There's nothing like it on a cold winter's night (or on Valentine's Day!)
- 10 to 12 slices bread, cut into 1/2-inch cubes, to yield about 6
1/2 cups bread cubes*
- 1 1/2 cups (6 ounces) semisweet chocolate, chopped,
or chocolate chips
- 1 cup (7 ounces) sugar
- 1/2 cup (1 1/2 ounces) cocoa, unsweetened
baking cocoa or Dutch-process
- 3 cups (24 ounces) milk or half
- 6 large eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
* A 1-pound loaf of bread or brioche should yield about 6 1/2 cups bread cubes.
- Lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan, or
equivalent; our heart pan (pictured above) works well here.
- Toss the bread cubes with 1 cup of the chopped semisweet chocolate, and place
in the prepared pan.
- Combine the remaining chopped chocolate with the sugar, cocoa, and 1 1/2 cups
of the milk or half and half in a saucepan set over low heat.
- Cook, stirring, until the chocolate is melted and the mixture is thickened and
- Transfer to a large bowl, and whisk in the remaining milk or half and half.
- Whisk in the eggs, salt, and vanilla extract.
- Pour the mixture over the bread cubes and
let rest for 30 minutes or so at room temperature, until the chocolate custard has
been absorbed by the bread.
- While the pudding is resting, preheat the oven to 325
- Bake the pudding for 45 to 50 minutes, until it's set.
- Remove from the oven and
let cool for 10 minutes to allow the custard to fully set before serving.
warm with whipped cream, ice cream, or dusted with confectioners' sugar.
Yield: 10 servings.
Recipe and photo credit:
King Arthur Flour.