Dark Chocolate Chunk Bread Pudding
This delightful warm chocolate bread pudding, featuring generous chunks of dark chocolate, serves as an ideal indulgence for Valentine’s Day celebrations or any memorable gathering. Bread pudding holds a special place in my heart as a dessert that’s impossible to resist, and preparing it at home allows for a somewhat lighter rendition. In this chocolate-infused variation, tender cubes of brioche are enveloped in a luscious chocolate custard and crowned with melted dark chocolate, resulting in a festive, richly comforting treat. Its straightforward preparation makes it wonderfully suitable for sharing with a loved one. Wishing everyone a joyful Valentine’s Day!
Why This Recipe Excels
Did you know that indulging in chocolate triggers the same euphoric feelings associated with falling in love or sharing a kiss? It’s little surprise that chocolate captivates so many of us. I originally crafted and published this recipe several years ago, and it has since become a go-to whenever I have leftover challah bread on hand. Moreover, dark chocolate boasts an abundance of antioxidants and flavanols, adding a healthful dimension to its indulgence.
Here are several compelling reasons why this bread pudding stands out:
- Ideal for Two: Thoughtfully portioned for a couple, yet effortlessly scalable for larger groups.
- Decadent Chocolate Experience: Every bite delivers intense dark chocolate flavor with minimal added sugar.
- Simple Yet Elegant: Straightforward to prepare, it conveys a sense of occasion without complexity.
- Portioned in Ramekins: Individual baking vessels ensure precise portion control and a polished presentation.
Essential Ingredients
Below is a comprehensive list of ingredients required to create this healthier take on chocolate chunk bread pudding. For precise quantities, refer to the detailed recipe card provided at the end.
- Challah Bread: The superior choice for absorbing the chocolate-milk infusion perfectly. Day-old or slightly stale bread performs even better than fresh.
- 1% Reduced-Fat Milk: Maintains a light profile while delivering the creamy consistency essential for custard.
- Monk Fruit Sweetener: Provides sweetness to the chocolate base without contributing extra calories.
- Unsweetened Cocoa Powder: Infuses deep, authentic chocolate taste without additional sugar.
- Vanilla Extract: Contributes a subtle warmth that elevates the overall flavor profile.
- Egg: Acts as the binding agent to thicken and set the chocolate custard beautifully.
- Cooking Spray: Essential for greasing ramekins to ensure easy release and prevent sticking.
- Dark Chocolate: Select a quality dark chocolate bar and chop it into substantial chunks. For alternatives, opt for semi-sweet or sugar-free varieties if dark chocolate isn’t preferred.
- Whipped Topping: An optional garnish that adds a playful finish for festive moments. Healthier substitutes include homemade yogurt whipped cream or whipped coconut cream.
Step-by-Step Preparation Guide
Similar to preparing stuffing, the key to exceptional bread pudding lies in using bread that is dried out or even slightly stale, which prevents a mushy or soggy outcome. Toasting it briefly in the oven achieves this ideal texture. Detailed, printable instructions are available in the recipe card below.
- Toast the Bread Cubes: Spread them in a single layer on a baking sheet and bake at 350°F for approximately 5 minutes until lightly toasted but still soft—avoid creating hard croutons.
- Prepare the Chocolate Custard: In a mixing bowl, thoroughly whisk together the milk, monk fruit sweetener, cocoa powder, vanilla extract, and egg until smooth and well combined.
- Infuse Flavors: Gently toss the toasted bread cubes in the custard mixture, then cover and refrigerate for 30 minutes to 4 hours, allowing the bread to fully absorb the rich chocolate essence.
- Assemble in Ramekins: Evenly distribute half of the soaked bread mixture into greased ramekins, top with half the chopped chocolate, then repeat with the remaining mixture and chocolate.
- Bake Using a Water Bath: Position the ramekins in an 8-inch square baking pan, adding about 1 inch of hot water to the pan. This gentle steaming method ensures even cooking, prevents curdling of the custard, and yields a superior silky texture. Bake at 325°F for around 35 minutes until fully set.
Expert Chocolate Handling Tips
- Premium Quality: Always select high-quality chocolate bars and cocoa powder to maximize flavor depth and richness.
- Chunk Size: Chop the chocolate into larger pieces to enjoy substantial, satisfying bites throughout the pudding.
Customizable Variations
- Bread Alternatives: Brioche offers another luxurious option. Home cooks have also achieved great results with French bread, croissants, or Hawaiian sweet rolls.
- Milk Choices: For a richer custard, substitute with 2% or whole milk.
- Liqueur Enhancement: Inspired by a classic Cooking Light recipe, incorporate a tablespoon of Kahlua or similar into the milk mixture for an adult twist.
- Dairy-Free Version: Swap in almond milk and dairy-free chocolate, ensuring your challah is dairy-free as well.
- Sweetener Swap: Granulated sugar works perfectly if monk fruit sweetener is unavailable.
- Lower Sugar Options: Further minimize added sugars by using chocolate chips sweetened with monk fruit.
- Chocolate Preferences: If the intensity of dark chocolate is too bold, milder milk chocolate bars or semi-sweet chips provide a gentler profile.
- Valentine’s Flair: Garnish with fresh raspberries or strawberries atop each ramekin for a vibrant red pop.
Alternatives Without Ramekins
Lacking ramekins or small oven-safe dishes? Simply use the smallest ovenproof baking vessel available. For doubled or tripled batches, an 8×8-inch dish is ideal. Larger quantities scaling to four or five times suit a 9×13-inch pan perfectly.
Efficient Scaling Tip
When preparing larger quantities, adjust the yield setting in the recipe card above the ingredients list. It automatically recalculates all measurements, ensuring accuracy and ease.
Storage and Reheating Guidelines
Savor this dark chocolate bread pudding warm from the oven for peak enjoyment, though it reheats beautifully for later indulgence.
- Refrigeration: Allow to cool completely, cover tightly, and store in the refrigerator for up to three days.
- Reheating Methods: Warm individual portions in the microwave until heated through. For a more oven-fresh texture, return the ramekin to a 350°F oven for 5 to 10 minutes.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 2 servings
Serving Size: 1 pudding
Ingredients:
- 1 ¾ cups challah bread, cut into ½-inch cubes (no crust), about 1.25 oz
- ⅔ cup 1% reduced-fat milk
- 2 tbsp monk fruit sweetener, or sugar
- 1 ½ tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
- 1 ounce dark chocolate, coarsely chopped
- 2 tbsp whipped topping, optional
Instructions:
- Preheat oven to 350°F.
- Arrange bread cubes in a single layer on a baking sheet. Bake at 350°F for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°F.
- Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
- Divide half of bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
- Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan.
- Bake at 325°F for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.
Nutrition (per serving): Calories: 224.5 kcal, Carbohydrates: 33 g, Protein: 9 g, Fat: 11.5 g, Saturated Fat: 6 g, Cholesterol: 106 mg, Sodium: 140.5 mg, Fiber: 3 g, Sugar: 9 g
