Double Chocolate Bread Pudding

I made this recipe with the leftover brioche bread that I had from making Pain Perdu. I found it in one of my freezer cleaning expeditions and decided to make a chocolate bread pudding. By the way, if you don’t already do it, stale bread freezes beautifully. I always have some frozen bread on hand, to either make things like bread puddings, savory stratas and such or to make fresh breadcrumbs.

This particular recipe is something that I just threw together whatever I had on hand and it turned out to be really very tasty. It has double chocolate in that it has cocoa powder in the custard mixture and is topped with semi sweet chocolate chips. You can spread the chocolate chips to make a ganache kind of frosting, but I left it as such. Feel free to omit the chocolate chips too. The pudding itself is not very sweet and really benefitted from the chocolate topping on top.

Ingredients:
3-4 cups small cubed brioche bread
1 cup 1% milk
1/2 cup heavy cream
2 eggs
2 tbsp white granulated sugar
3 tbsp brown sugar
2 tbsp cocoa powder
1 1/2 tsp vanilla extract
1/4 tsp cinnamon
1/4 cup semi sweet chocolate chips(optional)
whipped cream or vanilla ice cream for serving
non stick spray for the pan

Method:
In a bowl, whisk the eggs until homogenous and fluffy. Add in brown and white sugars, whisk to combine. Add the vanilla extract, milk and cream and incorporate. Mix in the cocoa powder and the cinnamon. It doesn’t exactly dissolve, so don’t worry. Pour in this custard mixture over the bread pieces or vice versa – add the cubed bread into this liquid. Stir to combine. Cover and set aside for 20-30 minutes, or until the bread soaks up all of the liquid.

Preheat oven to 325 degrees. Spray a square baking dish and place the soaked up mixture in the pan. Press to compact the bread pieces. Sprinkle with the chocolate chips. Place in the preheated oven and bake for about 35 – 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes. Cut into slices. This made 6 servings. Serve topped with whipped cream or vanilla ice cream.

Verdict: Super duper chocolatey. My son loved it. He hates french toast, but loved this. And, if you think about it, this is just dressed up chocolate french toast, that is baked in an oven. And good news, what could be breakfast for kids, would be dessert for adults. Double duty recipe. 🙂 We had it as dessert with some whipped cream. It became my brothers favorite.

Sending this to: ‘Kid’s delight – Chocolate Feast’ event and ‘Comfort Food – Winter’

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