Dark Chocolate Bread Pudding Recipe

Prepare bread

Butter a 9x13-inch or 3-quart baking dish lightly. Place 8 cups of 1-inch bread cubes in a large bowl.

Make custard

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream and warm over medium heat until steaming but not boiling. In a separate bowl whisk 4 eggs, 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, 2 teaspoons vanilla extract and 1 teaspoon salt until combined. Slowly temper the warm milk mixture into the eggs in a thin stream, whisking constantly until fully incorporated.

Assemble pudding base

Scatter the 8 oz chopped bittersweet chocolate and optional 1 cup chocolate chips evenly over the bread cubes. Pour the custard mixture over the bread and chocolate, pressing gently so bread absorbs liquid. Drizzle the 2 tablespoons melted butter over the top. Let sit 20 minutes at room temperature so the bread soaks. If preparing ahead, cover and refrigerate up to 8 hours.

Bake

Preheat oven to 350°F (175°C). Place baking dish in a larger roasting pan and add hot water to the roasting pan to come halfway up the sides of the baking dish (water bath helps even bake and creamy texture). Bake uncovered for 35–40 minutes, until the custard is set at the edges but slightly wobbly in the center and the top is deep brown. Remove the baking dish from the water bath and let cool 10 minutes before serving.

Make caramel

In a heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar in an even layer. Without stirring, let it heat until edges begin to melt; then gently swirl the pan occasionally. When sugar reaches a deep amber color (watch carefully to avoid burning), immediately add the 6 tablespoons butter pieces and stir until melted and combined. Remove from heat and slowly whisk in the warmed 1 cup heavy cream (mixture will bubble vigorously). Stir until smooth. If making salted caramel, stir in 1 teaspoon sea salt. Cool slightly before drizzling.

Make chocolate sauce

Place 4 oz finely chopped dark chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chopped chocolate and let sit 1 minute, then whisk gently until smooth and glossy. Add 1 teaspoon corn syrup or honey if desired for extra sheen. Keep warm or reheat gently before serving.

Temper and cook custard

In a small saucepan combine 1 cup whole milk and 1/2 cup heavy cream and warm until steaming. In a heatproof bowl whisk 3 egg yolks with 1/3 cup granulated sugar until pale. Slowly whisk about 1/3 of the hot milk into the yolks to temper, then whisk the tempered yolks back into the remaining milk in the saucepan. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil. Immediately remove from heat, strain into a clean bowl, stir in 1 teaspoon vanilla extract, and chill if not using warm.

Spoon or slice warm bread pudding onto plates. Drizzle with warm chocolate sauce and caramel sauce in desired amounts, and spoon a little vanilla sauce alongside or over the pudding. Sprinkle flaky sea salt lightly over the caramel-drizzled portions for contrast and dust with powdered sugar if using.

Leftovers: cover and refrigerate pudding and sauces separately up to 3 days. Reheat slices in a 325°F oven for 10–12 minutes or microwave single portions 30–45 seconds; reheat sauces gently on the stovetop or in short bursts in the microwave.