Dark Chocolate Bread Pudding
There’s something undeniably decadent about a warm bowl of Dark Chocolate Bread Pudding. Just imagine diving into a gooey, fudge-like texture that melts in your mouth, releasing rich, bittersweet chocolate flavors that envelop you in their embrace. This recipe is not just a dessert; it’s a nostalgic journey back to family gatherings and cozy nights in, where every bite transports you to a place of comfort and joy. Perfectly suited for those special occasions or simply when you crave something sweet, this Dark Chocolate Bread Pudding is a must-make for anyone with a sweet tooth!
Are You Ready for a Chocolate Indulgence?
What if I told you there’s a dessert that could satisfy your deepest chocolate cravings while also being incredibly easy to whip up? Imagine digging your spoon into a dish where gooey, melted chocolate mingles with soft, pillowy bread, creating a divine experience for your taste buds. Could you resist the call of warm chocolatey goodness, waiting to be topped off with a dollop of whipped cream or a drizzle of salted caramel? Let’s discover the true magic of Dark Chocolate Bread Pudding together!
Why You’ll Love This Recipe
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Easy Prep: With simple ingredients and straightforward instructions, this dessert doesn’t require you to be a culinary whiz.
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Crowd-Pleaser: Serve it at family gatherings or dinner parties, and watch everyone come back for seconds.
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Minimal Ingredients: Using just a handful of pantry staples, this recipe allows you to create something extraordinary without overwhelming your shopping list.
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Versatile Add-Ins: Want to customize? Add dried fruits, nuts, or even peanut butter chips for a unique twist.
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Irresistibly Gooey and Rich: The combination of dark chocolate and custardy bread creates a dessert so indulgent that it’ll satisfy even the most discerning chocolate lover.
Ingredients
- 1 cup heavy cream
- 2 and 1/2 cups whole milk
- 2 (4-ounce) bars semi-sweet chocolate, coarsely chopped
- 4 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 loaf day-old challah bread, cut into 1-inch cubes
- 1 cup semi-sweet chocolate chips or 4 extra ounces chopped chocolate
Optional Add-Ins:
- 1 cup chopped pecans
- Dried cranberries
- Cherries
- Peanut butter chips
Optional Toppings:
- Salted caramel
- Fresh berries
- Homemade whipped cream
Imagine the heavy cream and milk blending seamlessly with rich chocolate, creating a luscious mixture that clings to the bread cubes and fills every corner of your baking dish. The warmth of the vanilla and the salt emerges with each bite, making this dessert both sweet and satisfyingly complex.
Timing
Whether you’re short on time or looking to pamper yourself with a luxurious dessert experience, Dark Chocolate Bread Pudding can meet both needs. In under an hour, you can create a fast and indulgent dessert that’s perfect for last-minute cravings. Alternatively, let it soak a little longer for a more luxurious, custard-filled texture that will have you yearning for more!
Step-by-Step Instructions
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Prepare the Chocolate Mixture:
Over medium heat, heat the heavy cream and whole milk in a medium saucepan until it reaches a simmer. Pour this luscious mixture over your coarsely chopped chocolate and let it rest for 2-3 minutes. Stir until all that chocolate is completely melted, and the mixture is beautifully smooth. Set it aside to cool slightly. -
Mix the Base:
In a large bowl, whisk together the eggs, granulated sugar, pure vanilla extract, and salt until the mixture is light and frothy. Pour in the chocolate cream mixture and whisk until everything is combined into a smooth, chocolate custard. Divide this mixture in half—set aside half for later! -
Combine with Bread:
Take your bread cubes and semi-sweet chocolate chips and gently fold them into one half of the chocolate custard until well-coated. -
Bake:
Grease a 9×13 inch baking pan and spread the chocolate-soaked bread mixture evenly into the pan. Pour the remaining chocolate custard over the top, ensuring every piece of bread is kissed by that rich mixture. Cover tightly with aluminum foil and let it sit at room temperature for at least 30 minutes to soak in those flavors. -
Oven Time:
Preheat your oven to 350°F. Bake your stunning creation for 45-50 minutes, or until the edges appear set and the center is just slightly wobbly. Once done, garnish with your favorite toppings like whipped cream, fresh berries, or that irresistible salted caramel. Serve warm and prepare to be mesmerized! -
Storing Leftovers:
Any leftovers? Simply cover tightly and store in the refrigerator for 4-5 days. You might find yourself looking forward to dessert even more the next day!
Nutritional Information
While this Dark Chocolate Bread Pudding is a heavenly indulgence, it’s essential to be mindful of portions. Each serving approximately contains 350-450 calories, depending on additives and toppings. Remember, life’s too short to skip dessert, so indulge occasionally!
Healthier Alternatives
For those seeking a slightly lighter version, consider these swaps:
- Use low-fat milk instead of whole milk.
- Replace granulated sugar with a natural sweetener like honey or agave syrup.
- Try almond milk or coconut cream for a dairy-free option.
- Choose dark chocolate that contains at least 70% cacao for added antioxidants and reduced sugar.
Serving Suggestions
This Dark Chocolate Bread Pudding is delightful on its own, but you can elevate it even further. Serve it warm with a scoop of vanilla ice cream that melts delightfully on top or drizzle with homemade caramel sauce for a luxurious finish. Ideal for holidays, special occasions, or simply those nights when you want to treat yourself.
Common Mistakes
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Overbaking: Keep an eye on your pudding; it should be set around the edges but still slightly wobbly in the center for that perfect gooey texture.
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Wrong Bread: Opt for day-old challah or brioche for the best results. Regular sandwich bread can lead to a mushy mess.
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Messy Mixing: Be gentle when folding your bread and chocolate chips into the custard; we want those cubes coated but still intact!
Storing Tips
If you find yourself with leftover Dark Chocolate Bread Pudding (though I doubt it!), make sure to cool it completely before covering and refrigerating it. For longer storage, slice into portions and freeze them for up to 3 months. When you crave a bite, simply reheat in the oven at 350°F for about 15-20 minutes, and enjoy that fresh-out-of-the-oven experience once again!
Tempting You to Bake It ASAP
This Dark Chocolate Bread Pudding is calling your name! Its warm, gooey goodness, paired with the rich taste of chocolate, is something you don’t want to miss. Treat yourself and your loved ones to this indulgent dessert that is sure to create joyful memories. So grab your ingredients and bake it today!
FAQs
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Can I use different bread types for this recipe?
Yes! While challah or brioche are recommended for their texture, any stale bread will do. -
How can I make this dessert gluten-free?
Simply substitute regular bread with gluten-free bread options available at most grocery stores. -
Can I prepare this dessert in advance?
Absolutely! You can assemble it a day ahead, cover it, and bake it just before serving. -
How do I know when my bread pudding is done?
It should be puffed up and set around the edges, with a slight jiggle in the center—perfectly gooey! -
Can I add flavors to the custard?
Definitely! Feel free to add coffee, orange zest, or spices like cinnamon for a flavor twist.
Dive into a world of rich flavors and gooey textures with this Dark Chocolate Bread Pudding, and let every bite take you on a decadent journey!
Print
Dark Chocolate Bread Pudding
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the gooey, fudge-like texture of Dark Chocolate Bread Pudding, perfect for satisfying your chocolate cravings.
Ingredients
- 1 cup heavy cream
- 2 and 1/2 cups whole milk
- 2 (4-ounce) bars semi-sweet chocolate, coarsely chopped
- 4 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 loaf day-old challah bread, cut into 1-inch cubes
- 1 cup semi-sweet chocolate chips or 4 extra ounces chopped chocolate
- Optional Add-Ins: 1 cup chopped pecans, dried cranberries, cherries, peanut butter chips
- Optional Toppings: salted caramel, fresh berries, homemade whipped cream
Instructions
- Over medium heat, heat the heavy cream and whole milk in a medium saucepan until it reaches a simmer. Pour this mixture over your coarsely chopped chocolate and let it rest for 2-3 minutes. Stir until the chocolate is melted and the mixture is smooth. Set it aside to cool slightly.
- In a large bowl, whisk together the eggs, granulated sugar, pure vanilla extract, and salt until light and frothy. Pour in the chocolate cream mixture and whisk until combined into a smooth chocolate custard. Divide this mixture in half and set aside half for later.
- Gently fold the bread cubes and semi-sweet chocolate chips into one half of the chocolate custard until well-coated.
- Grease a 9×13 inch baking pan and spread the chocolate-soaked bread mixture evenly into the pan. Pour the remaining chocolate custard over the top. Cover tightly with aluminum foil and let it sit at room temperature for at least 30 minutes to soak in those flavors.
- Preheat your oven to 350°F. Bake for 45-50 minutes, or until the edges appear set and the center is slightly wobbly. Garnish with your favorite toppings and serve warm.
Notes
Store any leftovers tightly covered in the refrigerator for up to 4-5 days. You can also freeze portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
