Chocolate Bread Pudding Recipe

How to make it

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• Adjust oven rack to middle position and heat oven to 300 degrees.
• Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes.
• Transfer to large bowl.
• Increase oven temperature to 325 degrees.
• Grease 13- by 9-inch baking pan.
• Heat 1 1/2 cups cream, milk, cocoa, espresso, and 1/2 cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves.
• Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
• Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat.
• Remove from heat and stir in chocolate until smooth.
• Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving).
• Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine.
• Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread.
• Bake until pudding is just set and surface is slightly crisp, about 45 minutes.
• Let cool 30 minutes.
• Warm reserved chocolate mixture over low heat, then pour over bread pudding.
• Serve. (Leftover bread pudding should be refrigerated; reheat individual portions in microwave.)
• Make Ahead:
• In step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight.
• When ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes.
• Let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate.
• Heat sauce in microwave when needed.