Dark Chocolate Bread Pudding

Bread pudding is one of my husband’s favorite desserts. It’s not mine, but I do enjoy chocolate. This recipe is the perfect compromise.

ETA link to recipe:

Dark Chocolate Bread Pudding



1 cup (240ml) heavy cream*
2 and 1/2 cups (600ml) whole milk*
two 4-ounce bars semi-sweet chocolate, coarsely chopped*
4 large eggs
1/2 cup (100g) granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 loaf day-old challah bread, cut into 1 inch cubes*
1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate

My first mistake was thinking the chocolate bars are 4 oz each. They’re only 3.5 oz. Luckily, I had half a bar leftover from the chocolate challenge. My second mistake was not realizing it until after I’d combined the melted chocolate with the simmered milk and heavy cream. Oh well, I worked it out.


The day old challah loaf, after cutting some and tearing some up.




The whole milk and heavy cream, on the stove, bringing it to a simmer.




The insufficient amount of chocolate.



I’ve poured the simmered milk and cream over the chocolate, and while stirring, wonder why the color isn’t as dark as in the original recipe.



I poured some of the milk back into the pot, bring back to a simmer and melt more chocolate, getting this:



In a separate bowl, I whisked the eggs, sugar, and salt together, then combined it with the chocolate and milk.

Pour half of that into another bowl, reserving it.

Fold the challah bread into the liquid, making sure every piece of bread is fully coated.

Pour it all into a greased 9 x 11 baking dish.

Top with dark chocolate chips or morsels, or chunked up chocolate pieces.

Pour the other half of the liquid over it all and let sit for thirty minutes, making sure the bread really soaks up the custard. (I let it sit for an hour.)

Bake for 45 min in a 350 degree oven.




Top with berries and or caramel sauce.



Or with whipped cream.




Pecans would’ve been a great addition.