Chocolate Bread Pudding Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8x8/9x9) baking dish with 1 tablespoon of the melted butter, making sure the bottom and sides are lightly coated.

Cut bread and place in dish

Tear or cube the bread into roughly 1-inch pieces and place them evenly in the prepared baking dish so pieces fill the dish loosely but without compacting tightly.

Distribute chocolate

Scatter the 8 oz chopped bittersweet/semisweet chocolate and the optional 1 cup chocolate chips evenly among the bread cubes so pieces of chocolate are distributed through the pudding.

In a medium saucepan over medium heat, combine the milk and heavy cream. Warm until it is hot and steaming but not boiling (small bubbles at the edges), about 5 minutes.

While the milk mixture warms, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, espresso (if using) and salt in a heatproof bowl until combined and slightly frothy.

Temper the eggs: slowly pour about 1/3 cup of the hot milk/cream into the egg mixture while whisking constantly to raise the eggs' temperature. Continue adding the warmed milk in a slow steady stream while whisking until fully combined.

Pour the custard mixture evenly over the bread and chocolate in the baking dish, pressing down gently on the bread so it soaks up the custard. Let sit for 15 to 20 minutes so the bread absorbs most of the liquid; press down again if any dry pockets remain.

Dot the top with the remaining 1 tablespoon melted butter in small pats if desired. Cover the baking dish loosely with aluminum foil (to prevent excessive browning) and place it in the preheated oven.

Bake covered for 20 minutes, then remove the foil and continue baking for another 15–20 minutes until the custard is set around the edges but still slightly wobbly in the center, and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

If you like a crisp top, switch the oven to broil for 1–2 minutes watching very closely to avoid burning, or simply bake uncovered a few extra minutes.

Remove from the oven and let the pudding rest for 10 to 15 minutes. The chocolate will be melty but the custard will finish setting as it cools.

Dust with confectioners' sugar and sprinkle sea salt flakes if using. Serve warm with ice cream, whipped cream, or a drizzle of chocolate sauce if desired.