Indulge Your Senses: The Ultimate Dark Chocolate Bread Pudding for Decadent Dessert Lovers

Prepare to fall in love with a dessert that redefines comfort and luxury. This Dark Chocolate Bread Pudding recipe is a symphony of rich flavors and textures, transforming humble bread into an extraordinary treat. Imagine tender, custard-soaked bread intertwined with molten pockets of dark chocolate – it’s a culinary masterpiece that promises to impress. Whether you’re looking for a show-stopping dessert or a comforting weekend bake, this Decadent Dark Chocolate Bread Pudding Recipe delivers every time. Get ready to create magic in your kitchen!

What You’ll Need

Gathering your ingredients beforehand ensures a smooth and enjoyable baking process. For this exquisite Dark Chocolate Bread Pudding, you’ll need a few pantry staples and a good quality dark chocolate to achieve the best flavor.

• 1 lb day-old challah or brioche bread, cut into 1-inch cubes
• 6 large eggs
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 8 oz dark chocolate (60-70% cacao), roughly chopped
• 2 tablespoons unsalted butter, melted (for greasing)
• Optional: Powdered sugar for dusting, whipped cream or vanilla ice cream for serving

 

Preparation Instructions

Creating this luscious Dark Chocolate Bread Pudding is a straightforward process, resulting in a show-stopping dessert that tastes incredibly complex. Follow these steps to master this Decadent Dark Chocolate Bread Pudding Recipe.

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with melted butter.
2. Evenly spread the bread cubes in the prepared baking dish.
3. In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, cocoa powder, vanilla extract, and salt until well combined and smooth.
4. Pour the custard mixture evenly over the bread cubes, making sure all the bread is well saturated. Gently press down on the bread with a spatula to help it absorb the liquid.
5. Sprinkle the chopped dark chocolate over the soaked bread. Let the mixture sit for 15-20 minutes to allow the bread to fully absorb the custard.
6. Bake for 45-50 minutes, or until the pudding is set and the top is lightly golden brown. A knife inserted into the center should come out mostly clean (a few melted chocolate streaks are fine!).
7. Remove from oven and let cool slightly before serving.

Fun Twists & Serving Ideas

• Boozy Twist: Add 2 tablespoons of rum, brandy, or Kahlúa to the custard mixture for an adult-friendly version.
• Spicy Kick: A pinch of cayenne pepper in the custard can beautifully complement the dark chocolate.
• Fruit Medley: Fold in a handful of dried cherries, cranberries, or raspberries with the chocolate for a fruity tartness.
• Nutty Crunch: Sprinkle toasted chopped pecans or walnuts over the top before baking for added texture.
• Classic Toppings: Serve warm with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a dusting of powdered sugar. A raspberry coulis also makes a vibrant addition.

Reviews

Sandra L. – ⭐⭐⭐⭐⭐
“Absolutely divine! This Dark Chocolate Bread Pudding was a hit at our dinner party. So easy to make and tasted incredibly luxurious. The chocolate melts perfectly!”

Marta T. – ⭐⭐⭐⭐⭐
“I’ve made a lot of bread puddings, but this is by far the best. The dark chocolate adds such depth, and the texture is just spot on. My family requests it every weekend now!”

Jaden R. – ⭐⭐⭐⭐
“Delicious! I added a splash of espresso to the custard, and it really brought out the chocolate flavor. Next time, I’ll try adding some dried cherries. A truly comforting dessert.”

FAQ

Q: Can I use fresh bread instead of day-old bread?
A: While day-old or slightly stale bread is ideal as it absorbs the custard better without becoming soggy, you can use fresh bread if you lightly toast it in the oven for about 10-15 minutes to dry it out first.

Q: What kind of dark chocolate should I use?
A: Use a good quality dark chocolate with 60-70% cacao content. Chocolate chips can work in a pinch, but a chopped bar will give you better melt and pockets of molten chocolate.

Q: Can I make this Dark Chocolate Bread Pudding ahead of time?
A: Yes! You can assemble the pudding up to 24 hours in advance. Cover it tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking, or add 5-10 minutes to the baking time.

Q: How do I store leftovers?
A: Store any leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.

Q: Can I make this recipe dairy-free?
A: Substituting dairy milk and cream with unsweetened full-fat coconut milk or a blend of plant-based milks can work, but the texture and richness may vary. Ensure your dark chocolate is also dairy-free.

Conclusion

This Dark Chocolate Bread Pudding is more than just a dessert; it’s an experience. Its deep, chocolatey notes combined with the comforting texture of the custard-soaked bread make it an unforgettable treat. Whether you’re a seasoned baker or just starting, this Decadent Dark Chocolate Bread Pudding Recipe is a delightful journey for your taste buds, promising warmth, richness, and pure satisfaction with every bite. Don’t hesitate to make this decadent dish a staple in your dessert repertoire!

Recipe Note

For an extra glossy finish and to prevent the top from drying out during baking, you can place a baking sheet with about an inch of hot water on the rack below your bread pudding, creating a humid environment. This technique helps ensure an even creamier texture throughout.