Bread Pudding with Chocolat Sauce
This Bread Pudding with Chocolat Sauce is about to become your new go-to dessert: comforting, elegant, easy to prepare, and perfect for any occasion.
Equipment
- 8x8 inch baking dish
- Baking sheet
- Large bowl
- heatproof bowl
- Saucepan
- - Whisk
Ingredients
Bread Pudding
- 8 cups cubed slightly stale bread French bread, brioche, challah, or croissants work well
- 4 large eggs bind the pudding together
- 2 cups whole milk provides richness
- 1 cup heavy cream adds silkiness
- 1/2 cup granulated sugar for sweetness and golden crust
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon adds warm spice
- pinch salt to balance flavors
Chocolate Sauce
- 6 oz semi-sweet chocolate chopped, use good-quality
- 1/2 cup heavy cream for smooth glossy texture
- 2 tbsp unsalted butter adds richness and shine
- 1/2 tsp vanilla extract enhances chocolate flavor
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish. Arrange cubed bread in a single layer on a baking sheet and bake for 10-15 minutes until lightly toasted. Let cool.
- In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth and creamy.
- Place toasted bread cubes in prepared baking dish. Pour custard evenly over bread, pressing down gently to soak. Let soak at least 30 minutes or up to 1 hour.
- Cover dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 20-30 minutes until set and golden brown. A knife inserted in center should come out clean.
- While pudding bakes, prepare chocolate sauce: in a heatproof bowl over simmering water (or microwave in 30-second intervals), combine chopped chocolate, heavy cream, and butter. Stir until melted, smooth and glossy. Remove from heat and stir in vanilla extract.
- Allow bread pudding to cool slightly. Serve drizzled with warm chocolate sauce. Optionally add vanilla ice cream or whipped cream.
Notes
You can customize this recipe by using different breads, adding nuts or dried fruit, or spicing up the chocolate sauce with cayenne pepper. Make ahead by assembling up to 24 hours before baking. Perfect for Thanksgiving menus!