Chocolate bread pudding
A warm chocolate treat that's not overly indulgent but perfect for chilly mornings.
Don’t you hate to throw bread out? This bread-based chocolate pudding originally evolved as a frugal solution. But honestly, it’s so good that I often buy bread specially to make it. Any plain white or whole wheat bread works. Just consider that the main flavor is chocolate, so don’t use tangy breads like sourdough or pumpernickel. Try baguette slices, plain sliced white bread, or whole wheat bread. This recipe even uses other baked goods like brioche, croissants and cake, as long as they’re stale and firm. The reason is that the bread (or cake) is going to sit overnight in the refrigerator, bathed in chocolate custard, and it needs to stand up to the soaking.
Use a loaf pan of 8x4x2 1/2” size. That will take 12 slices from a standard sliced-bread-sized loaf, or about 2-1/2 cups cubed stale cake.
Classic recipes advise cutting off the crusts. Cutting perfect slices is a little more difficult when the crust stays on, but I think it’s worth it for the slightly crunchy contrast to the soft, sweet, chocolate inside of the pudding. Serve it warm, with whipped cream. Amazing how delicious leftover bread becomes when you treat it right.
- 12 slices bread, or enough to fill the loaf pan when cut into triangles (Alternatively, 2-1/2 cups cubed stale cake)
- 1 cup heavy cream
- 1/3 cup unsalted butter, plus more for greasing loaf pan
- 1/3 cup bittersweet chocolate, finely chopped
- 1/4 cup brown sugar
- 1/4 cup granulated white sugar
- 2 eggs
Grease the loaf pan with a little butter.
Cut the bread slices into triangles. Place one layer of bread triangles in the loaf pan.
Put the cream, butter, chocolate, and brown and white sugars in a saucepan. Place over low heat and whisk until the sugars have dissolved and the chocolate has melted.
Remove from heat and allow the chocolate mix to cool 5 minutes.
Beat the eggs and slowly add them to the chocolate mix, whisking after each addition. Mix until you have a smooth cream.
Ladle some custard over the layer of bread in the loaf pan. Add another layer of bread and ladle more custard over it. Continue until you’ve used up all the bread, smoothing a last layer of custard over the top.
Press the pudding down with a spoon to make sure all the bread is soaked in custard.
Cover the pudding with plastic wrap and chill it in the refrigerator overnight or up to 24 hours.
Heat the oven to 350° F (175° C).
Bake 40 minutes.