Chocolate Bread Pudding Recipe

Butter a 9x9-inch (or similar 8- to 9-inch square) baking dish lightly with 1 tablespoon butter. If using a deep dish or loaf pan, the baking time may vary.

Place 8 cups torn brioche or challah pieces in a large mixing bowl. If bread is not at least a day old, dry the pieces in a 300°F (150°C) oven for 8–10 minutes, turning once, until slightly dried but not browned.

Put the 8 oz chopped bittersweet/semisweet chocolate and 2 tablespoons cocoa powder in a heatproof bowl. Warm the milk and heavy cream in a small saucepan over medium heat until just steaming (do not boil).

Pour about 1 cup of the hot milk-cream mixture over the chopped chocolate and let sit for 1 minute to soften, then whisk gently until smooth and glossy. If needed, add another 1–2 tablespoons of the warm cream to reach a pourable ganache consistency. Stir in the optional 2 teaspoons espresso (if using) and 1 teaspoon vanilla extract.

Pour half of the warm chocolate mixture over the torn bread in the bowl. Toss gently with a spatula or your hands (cool enough) to coat most pieces. Let rest for 5 minutes so bread absorbs chocolate.

In a medium bowl, whisk together the 4 large eggs, 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, remaining 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt until combined and slightly frothy.

Warm the remaining milk-cream mixture if it cooled; slowly whisk about 1/2 cup of the warm milk-cream into the egg-sugar mixture to temper the eggs (pour slowly while whisking). Then gradually whisk the tempered egg mixture back into the remaining warm milk-cream until homogeneous.

Add the chocolate-coated bread to the prepared baking dish, spreading to an even layer. Pour any remaining chocolate mixture from the bowl over the bread in the dish.

Sprinkle 1 cup dark chocolate chips/chunks evenly over and throughout the bread, tucking some between pieces.

Slowly pour the egg-custard mixture evenly over the bread and chocolate, pressing down gently on the bread pieces so they absorb the custard. If some pieces float, press them under so they soak. Let the assembled pudding sit at room temperature for 20–30 minutes to ensure thorough absorption; cover and refrigerate up to overnight for a deeper soak.

Preheat the oven to 350°F (175°C). Place the baking dish on a rimmed baking sheet to catch any drips.

Bake uncovered for 35–45 minutes, or until the top is puffed and set and a knife inserted into the center comes out with just a few moist crumbs (not runny custard). If top browns too quickly, tent loosely with foil for the final 10–15 minutes.

Remove from oven and let cool for 15 minutes; the pudding will sink slightly as it rests. Dust lightly with confectioners' sugar if desired before serving.

Serve warm with optional whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.