All I can say about this is yum. I just love bread pudding and especially when it’s covered in chocolate. I was somewhat inspired to make this by a recent trip to Grand Central Bakery here in Portland. I ordered a chocolate snack cake and the bread pudding as well, on our plates these two treats made their way together on my spoon and it was so good, I knew I had to try my hand at Chocolate Bread Pudding. A little inspiration can go a long way.
I've I made two other bread puddings, Bread Pudding with Bourbon Sauce and Apple + Maple Bread Pudding, both were prepared in loaf pans so this time I tried a round cake pan that holds about the same volume, it worked out well and it doesn’t have to bake quite as long as the loaf pan.
It's been crazy busy lately so it felt really good to take the time to bake and photograph. And also to eat this :)
Chocolate Bread Pudding
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 3/4 cup sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- Brioche or Challah bread, 6 1-inch slices, cubed
- 7 ounces dark chocolate, roughly chopped
preheat to 350°F
Whisk together eggs, sugar, vanilla, and sea salt in large bowl. Add milk and cream, whisk until well blended. Gently stir in bread cubes and half of the chocolate pieces and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. (I used a round cake pan and baked for 1 hour, it was slightly over done, I would recommend checking at 50 minutes for this size)
Transfer bread pudding mixture to prepared baking dish and top with the remaining chocolate. Bake for about 1 hour, until center is just set, remove from oven and cool a bit before serving.