Ingredients for Chocolate Bread Pudding
- 2 cups whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 6 ounces bittersweet chocolate
- 1 teaspoon pure vanilla extract
- 6-8 slices day-old bread
- used for optional whipped cream topping (no specific quantity given in recipe)
- cooking spray (for greasing baking dish)
- powdered sugar (optional topping)
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How to Make Chocolate Bread Pudding
- In a medium saucepan, whisk together 2 cups whole milk, 3 large eggs, and ¾ cup granulated sugar until well combined.
- Add 4 tablespoons (½ stick) unsalted butter and 6 ounces of bittersweet chocolate, chopped.
- Cook over medium-low heat, stirring constantly, until the butter and chocolate are melted and the mixture is smooth.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Arrange 6-8 slices of day-old bread (challah, brioche, or Texas toast recommended) in a single layer in the prepared baking dish.
- Pour half of the chocolate sauce over the bread, then arrange another layer of bread. Pour the remaining chocolate sauce over the bread, arranging another layer of bread if using.
- Cover the baking dish with plastic wrap and place a second baking dish (or a heavy object) on top to weigh down the bread.
- Refrigerate for at least 1 hour, or preferably overnight, to allow the bread to fully absorb the custard.
- Preheat oven to 325°F (160°C).
- Remove the top baking dish and plastic wrap.
- Bake uncovered for 35-40 minutes, or until the pudding is set and lightly golden brown on top.
- Let cool slightly before serving warm. Top with whipped cream or a dusting of powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
155g
Fat
162g
Carbs
26g
