Chocolate Bread Pudding
Chocolate Bread Pudding was inspired by challah bread. It is one of the breads we have in our store leading up to Easter.
Chocolate Bread Pudding is the perfect ending for an Easter brunch or a weekend brunch any time of year. You can always substitute croissants for challah when you make this bread pudding recipe.
For a version that doesn’t include chocolate, try our Challah Bread Pudding recipe.
Be sure to read all the Pastry Chef Tips & Tricks below the recipe to ensure success.
Chocolate Bread Pudding
Ingredients
- 6 cups challah bread cut into 2-inch pieces
- 3/4 cup sugar
- 2 eggs large
- 4 egg yolks large
- 3 tablespoons of butter, melted, plus extra for the baking dish
- 3 cups 35 percent cream
- 1 cup dark chocolate grated
Instructions
- Preheat oven to 300 F.
- Assemble the bread pieces on a parchment-lined baking sheet and bake for 25 minutes. Allow to cool completely.
- In a large bowl, whisk together the sugar, eggs and butter
- In a medium saucepan, heat the cream, milk, and chocolate. Bring to a boil.
- Slowly pour the cream mixture over the egg mixture while whisking continually.
- Prepare a 9 by 12-inch baking dish with butter.
- Add the bread.
- Pour the cream mixture on top. Let set for 30 minutes.
- Preheat oven to 350 F. Bake for 45 -50 minutes until golden.
- Cool. Then enjoy!
Pastry Chef Tips & Tricks
What is challah bread?
Challah bread is a fancy braided bread made with lots of eggs for a rich dough. It became very popular in Germany in the 1400s.
Why does the bread pudding recipe need to set before baking?
The challah bread needs time to absorb all the liquid, so it stays moist while baking.
Can I make this bread pudding in advance?
Sure! Simply cool to room temperature and then cover and set in the refrigerator. Bake off within 24 hours.