Dark Chocolate Bread Pudding Recipe

Bread: Preferably day-old and cubed, this forms the base of the pudding.

Heavy cream: Adds richness and creaminess to the pudding.

Milk: Helps to create a smooth custard mixture.

Sugar: Sweetens the pudding.

Dark chocolate: Provides a deep, rich chocolate flavor.

Eggs: Binds the ingredients together and creates a custard.

Vanilla extract: Enhances the overall flavor.

Salt: Balances the sweetness and enhances the chocolate flavor.

When heating the heavy cream and milk in the saucepan, make sure to keep a close eye on it to avoid boiling. Boiling can cause the dairy to scorch, which will affect the flavor of your dark chocolate bread pudding. Once you see small bubbles forming around the edges, remove it from the heat immediately and add the chopped dark chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth. This ensures a rich and creamy texture for your pudding.

• day-old cubed bread - Substitute with brioche: Brioche adds a rich, buttery flavor and soft texture that enhances the pudding.

• day-old cubed bread - Substitute with challah: Challah is slightly sweet and has a tender crumb, making it a great alternative.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and a subtle coconut flavor.

• heavy cream - Substitute with evaporated milk: Evaporated milk is less rich but still adds creaminess without the extra fat.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that adds a slightly nutty flavor.

• milk - Substitute with soy milk: Soy milk is a versatile dairy-free alternative that works well in baking.

• sugar - Substitute with honey: Honey adds natural sweetness and a hint of floral flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a unique, rich sweetness and depth of flavor.

• dark chocolate - Substitute with semi-sweet chocolate: Semi-sweet chocolate is slightly sweeter but still provides a deep chocolate flavor.

• dark chocolate - Substitute with milk chocolate: Milk chocolate is sweeter and creamier, offering a different but still delicious taste.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative that helps bind the ingredients together.

• eggs - Substitute with chia eggs: Chia eggs work similarly to flax eggs and add a slight nutty flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• vanilla extract - Substitute with maple extract: Maple extract adds a unique, rich sweetness.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, making it a good alternative.

• Allow the dark chocolate bread pudding to cool completely at room temperature before storing. This helps to prevent condensation, which can make the pudding soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pudding to an airtight container. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the bread pudding, cut it into individual portions. This makes it easier to thaw and reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place the wrapped pieces in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• The pudding can be frozen for up to 2 months. For best results, consume within this time frame to maintain optimal texture and flavor.

• When ready to enjoy, thaw the bread pudding in the refrigerator overnight. This slow thawing process helps to preserve its texture.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed pudding in an oven-safe dish, cover with aluminum foil, and heat for about 15-20 minutes, or until warmed through.

• For a quicker option, you can microwave individual portions. Place a piece of the pudding on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• To add a touch of freshness, consider serving the reheated dark chocolate bread pudding with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

• Oven Method:

  1. Preheat your oven to 325°F (160°C).
  2. Place the leftover dark chocolate bread pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 15-20 minutes, or until warmed through. You can check by inserting a knife into the center; it should come out warm.
  5. For a slightly crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a portion of the bread pudding on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes. Check the temperature and continue heating in 30-second intervals until warmed through.
  4. Be cautious not to overheat, as the chocolate can become too hot and the bread can dry out.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add a small amount of butter or cream to the skillet to prevent sticking and add moisture.
  3. Place the bread pudding in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally to ensure even warming.
  5. Serve immediately once heated through.

• Steam Method:

  1. Set up a steamer or place a steaming rack in a large pot with a bit of water at the bottom.
  2. Place the bread pudding in a heatproof dish and cover with aluminum foil.
  3. Steam over medium heat for about 10-15 minutes, or until heated through.
  4. This method helps retain moisture, making the bread pudding soft and luscious.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the bread pudding in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately. This method ensures even heating and retains the pudding's moisture and texture.

• Oven: Used to bake the bread pudding at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to whisk together the eggs, sugar, vanilla extract, and salt.

• Saucepan: Used to heat the heavy cream and milk until just simmering.

• Whisk: Used to mix the egg mixture and to combine the chocolate mixture with the egg mixture.

• Baking dish: Used to hold the cubed bread and the chocolate mixture while baking.

• Measuring cups: Used to measure the heavy cream, milk, and sugar accurately.

• Measuring spoons: Used to measure the vanilla extract and salt accurately.

• Knife: Used to chop the dark chocolate into small pieces.

• Cutting board: Used as a surface to chop the dark chocolate.

• Spatula: Used to press down the bread to ensure it is fully soaked with the chocolate mixture.

Use day-old bread: Using day-old bread ensures it absorbs the chocolate mixture quickly, saving soaking time.

Pre-chop chocolate: Pre-chop the dark chocolate to melt it faster when added to the hot cream mixture.

Heat cream and milk together: Combine heavy cream and milk in one step to streamline the process.

Whisk constantly: Whisk the chocolate mixture into the egg mixture continuously to prevent curdling and save time.

Prep baking dish: Prepare the baking dish and cubed bread in advance to pour the mixture immediately.