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Kristina Razon
published Feb 13, 2024
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Finally, a bread pudding that’s perfect for two.
Serves4Prep5 minutesCook45 minutes to 50 minutesJump to Recipe
Jump to Recipe
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My husband is a big fan of bread pudding (it’s his go-to dessert whenever we go out to eat). And while I enjoy it too, I’ve never made it at home — mostly because it makes way more than we could eat ourselves.
As my Valentine’s Day gift to him, I drummed up this skillet chocolate bread pudding that’s perfect for two to share. It features a rich chocolate custard studded with pillowy clouds of bread that’s topped with even more melty chocolate. Dust with powdered sugar or top with scoops of vanilla ice cream if you like — you won’t regret it.
Key Ingredients in Chocolate Bread Pudding
- Bread. Go with challah bread or brioche bread. Either of these soft, eggy breads are great for soaking up the rich custard.
- Chocolate. Semi-sweet is the chocolate of choice here. While the recipe works with chips or roughly chopped chocolate from a bar, the latter has better meltability, ensuring the pieces blend more seamlessly into the dessert.
- Cocoa powder. While I tested the recipe with both natural and Dutch cocoa powder, I preferred the version with natural cocoa powder. It gave the chocolate bread pudding a light, fruity finish.
- Eggs and whole milk. The combo adds body, texture, and richness to the chocolate custard.
How to Make Chocolate Bread Pudding
- Dry your bread. Cube the bread and toast in a low oven until dry but not browned. Doing this prevents your bread from getting mushy.
- Make the chocolate custard. Whisk together granulated sugar, natural cocoa powder, instant espresso powder (if using), salt, eggs, and whole milk in a medium pot. Then, cook over medium heat until warmed through. Add butter, half of the chocolate, and vanilla extract.
- Soak the bread. Add the bread, gently stir to coat, and let sit to absorb the custard.
- Bake the chocolate bread pudding. Transfer the mixture to an 8-inch cast iron skillet (or another ovenproof skillet or 8-inch cake pan), sprinkle the remaining chocolate over the top, and bake until puffed and the custard is set.
Chocolate Bread Pudding Recipe
Finally, a bread pudding that’s perfect for two.
Prep time 5 minutes
Cook time 45 minutes to 50 minutes
Serves 4
Nutritional Info
Ingredients
- 5 ounces
unsliced challah, or unsliced or sliced brioche bread
- 1 tablespoon
unsalted butter, plus more for the baking dish
- 4 ounces
semi-sweet chocolate or heaping 1/2 cup semi-sweet chocolate chips, divided
- 1/4 cup
granulated sugar
- 1 tablespoon
natural unsweetened cocoa powder
- 1/4 teaspoon
instant espresso powder (optional)
- 1/4 teaspoon
kosher salt
- 2
large eggs
- 1 cup
whole milk
- 1 teaspoon
vanilla extract
Powdered sugar and/or vanilla ice cream, for serving (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 300℉. Meanwhile, cut 5 ounces challah or brioche bread into 1-inch cubes (about 3 1/2 cups). Place in a single layer on a baking sheet.
Bake until the bread is dry but not browned, about 20 minutes. Set aside until mostly cool.
Meanwhile, increase the oven temperature to 350℉. Cut 1 tablespoon unsalted butter into 4 pieces. Lightly coat an 8-inch ovenproof cast iron, skillet, or cake pan with more unsalted butter. Coarsely chop 4 ounces semi-sweet chocolate or measure out heaping 1/2 cup semi-sweet chocolate chips.
Place 1/4 cup granulated sugar, 1 tablespoon natural unsweetened cocoa powder, 1/4 teaspoon instant espresso powder if using, and 1/4 teaspoon kosher salt in a medium saucepan and whisk to combine. Add 2 large eggs and 1 cup whole milk, and whisk until well-combined. Cook over medium heat, whisking occasionally, until warmed through (do not let come to a simmer), about 3 minutes.
Remove the saucepan from the heat. Add the butter, half of the chocolate, and 1 teaspoon vanilla extract. Whisk until the butter and chocolate are melted and the mixture is smooth.
Add the bread and gently stir to coat, pressing the bread down slightly to soak up the custard. Let sit for 15 minutes, stirring halfway through. Transfer to the skillet and arrange into an even layer. Pour any remaining liquid over the top. Sprinkle with the remaining chocolate.
Bake until puffed and the custard is set, 20 to 27 minutes. Let cool for 5 minutes before serving. Serve topped with powdered sugar or vanilla ice cream if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven before serving.
Filed in:
Dessert
vegetarian
Chocolate
pantry
Make Ahead
sweets
