SUBSCRIBE: Get the latest recipes, tips & tricks in your inbox.

Cucina Casa M - Easy, Elegant Entertaining
View Full Menu
chocolate bread pudding in a baking dish and a slice on a serving plate

Chocolate Bread Pudding

There is no better way to end your celebration than this densely chocolatey, gooey pudding. Serve it warm dusted with confectioners sugar it’s an absolutely a chocolate lover’s delight. As my children will attest to, if there is any leftover it makes for an excellent breakfast the next day! As they say in New Orleans, "laissez le bon temps rouler" – let the good times roll! Here’s to celebrating all season long.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 10 mins
Setting Time (Bread) 1 hr
Total Time 2 hrs 30 mins

Ingredients
  

  • 1 Baguette
  • 1 T Butter room temperature
  • 4 cups Milk
  • 2 cups Heavy Whipping Cream
  • ¾ cups Granulated Sugar
  • ¼ tsp Salt
  • 16 oz Dark Chocolate (60-70 % cacao) chopped
  • 6 Eggs
  • 2 tsp Vanilla
  • Powdered Sugar for dusting

Instructions
 

  • Cut the bread into ½ inch cubes (8cups) and place on a baking sheet and allow it to sit out on counter and dry out overnight or place the sheet pan in a 325° F oven for 10-15 minutes to dry them out.
    baguette cut into small pieces on a cutting board and being placed on a baking sheet
  • Take the tablespoon of butter and a paper towel and butter the bottom and sided of an 8×11-baking dish. Set aside.
    buttering the baking dish
  • In a saucepan over medium heat, add the milk, heavy cream, sugar, and salt. Stir until the sugar has dissolved and the milk is warmed through about 4- 6 minutes.
    saucepan with milk, cream, and sugar being added
  • Turn off the heat and add the chocolate. Let sit until chocolate has melted, about 3-5minutes. Stir until well blended.
    adding chocolate to the warm cream mixture
  • In a large bowl, add the eggs and vanilla and beat until combined. Add a small amount of the warm chocolate mixture to the eggs and stir until the egg mixture is tempered, then add the rest of the chocolate mixture. Stir until combined.
    mixing bowl with eggs beaten and chocolate mixture being added to the bowl
  • Add the bread pieces.
  • Place a plate on top of the bread to keep it submerged
    plate placed on top of the bread mixture
  • Let the pudding mixture sit at room temperature for 1 hour. Pre-heat the oven to 325º F.
  • Put a kettle or saucepan of water on high heat and bring to a boil.
  • Place the baking pan into a roasting pan. Pour the pudding mixture into the buttered baking dish.
    pouring bread pudding mixture into a baking dish
  • Place the roasting pan on the middle rack of your 325º F. oven, carefully fill the roasting pan with the boiling water so that is come ½ way up the side of the pudding dish.
    baking dish being placed into a roasting pan with water
  • Bake for 45-50 minutes until edges are set but center is slightly loose.
  • Remove from oven careful remove pudding from water bath and place on cooling rack and cool for 20 minutes.
    baking dish on a cooling rack
  • Dust with powdered sugar and serve immediately
    finishing the dish by sprinkling powdered sugar on it

Notes

Tips & Tricks
– This recipe is perfect for using old dried out bread. You can use any type you have: French, Italian, challah, and even leftover biscuits. Just cut it into cubes, measure out 8 cups, and allow it to dry out.
– When selecting chocolate look for the percentage of cacao in the chocolate. It should be marked right on the front package. The higher the percentage of cacao in the chocolate, the more intense the chocolate flavor and less sugar.