Sweet Chocolate Bread Pudding
A rich and creamy dessert combining day-old bread, bittersweet chocolate, and a smooth milk custard, baked to golden perfection in under an hour. This sweet chocolate bread pudding balances sweetness with a hint of black pepper for subtle warmth, making it a delightful treat for any occasion.
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes (French or brioche recommended)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper (optional, for subtle warmth)
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped (or use chocolate chips)
- 2 tablespoons unsalted butter, melted (plus more for greasing)
- Powdered sugar, for dusting (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter.
- Place the cubed bread in a large mixing bowl. Set aside.
- In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until just steaming (do not boil). Remove from heat.
- In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, cinnamon, black pepper (if using), and salt until well combined.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Pour the custard mixture over the bread cubes. Let sit for 5 minutes, gently pressing the bread to help it absorb the liquid.
- Fold in the chopped chocolate and melted butter.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Bake for 40-45 minutes, or until the pudding is set and the top is golden brown. A knife inserted in the center should come out mostly clean.
- Remove from the oven and let cool for 10 minutes before serving.
- Dust with powdered sugar and serve warm with whipped cream or vanilla ice cream, if desired.
Enjoy this comforting dessert with family and friends!
