Chocolate Bread Pudding

This chocolate bread pudding forces you to close your eyes and moan a deep ‘mmmm’ from the moment you spoon it into your mouth. It’s sweetened with brown sugar and deep, rich chocolate. The bread remains just a slight bit crisp on the edges from toasting for a little buttery crunch. Top with sweetened whipped cream.

Chocolate Bread Pudding

1 cup whole milk
6 Tbs. packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/8 tsp. table salt
1 oz. (2 Tbs.) unsalted butter
5 oz. crusty bread, cut into 3/4-inch cubes (4 cups)
4 oz. milk, semisweet, or dark chocolate, broken into small pieces or chopped

Heat the broiler on high.

Melt 1 Tbs. of the butter skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes.

In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.

Melt the remaining 1 Tbs. butter until just browned and fragrant, about 2 minutes. Pour into bottom of baking dish (or, if using an oven safe skillet, just use it). Spread the soaked bread mixture out evenly in the pan. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.

Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. Scoop the bread pudding into bowls and serve warm.


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