Don't let this delicious decadent dessert fool you into thinking its difficult! This is an easy dessert to make for everyday and special occasions.
Double Chocolate Bread Pudding
For the Bread Pudding:
5 cups Brioche bread cubed ( crossiants or any other egg bread can be use)
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon expresso powder
1 teaspoon salt
1 cup half and half
1 cup heavy cream
2 large eggs
1 teaspoon pure vanailla extract
3/4 cup milk or semisweet chocolate chips
1 tablespoon unsalted butter
For the Topping: Pouring Ganache
Let's make it!
Cut the bread into 1-inch cubes. I mixed 1 inch and 2 inch to get the marble effect. But for a solid look use all small 1 inch pieces. Although you can use fresh bread as is, stale bread will absorb the liquid better. In a large bowl, whisk together the sugar, unsweetened cocoa powder, ground cinnamon, salt,
Mix the milk and heavy cream, eggs, and vanilla. Fold in the bread cubes and chocolate chips In a buttered medium-sized baking dish (approximately 10 x 7-inch dish) pour in the bread mixture and all the unabsorbed liquid. If baking right away let it sit for 30-40 minutes to absorb the liquids. This bread pudding can be made the night before and baked before serving. When ready to bake place on a baking sheet to catch any drips, just in case. Bake for 30 to 40 minutes, or until the mixture is set. You will know when it sets because the middle will puff up a bit. Remember the sides cook faster so keep an eye out for the middle. My recipe for the pouring ganache is here you can always just top with your favorite ice cream and whipped heavy cream.
Watch this quick video for illustration on how to put together. I promise you this will be the best quick dessert you have ever made. You can also make it extra fancy by baking in small individual casserole dishes.
Can Bread Pudding Sit Overnight Before Cooking? YES
For solid color pudding. Cut bread onto smaller pieces. Illustrated are small and medium to get the zebra effect
How to Store and Freeze Chocolate Bread Pudding
Bread pudding should be refrigerated within 2 to 3 hours of serving. It will keep in the refrigerator if it's covered for 3 to 4 days. Reheat in the oven.
You can also freeze a baked bread pudding for 2 to 3 months. Wrap it in a couple of layers of plastic wrap and then foil. Defrost in the fridge for 24 hours and then bake as directed in the recipe.
You can use your favorite ice cream flavor, add sprinkles and white chocolate