Chocolate Bread Pudding

Recipe from: kingarthurbaking.com/recipes/dark-chocolate-bread-pudding-recipe

6½ cups (453 grams) bread cubes

1½ cups (255 grams) semisweet chocolate, chopped, or chocolate chips, divided

1 cup (198 grams) granulated sugar

½ cup (43 grams) unsweetened cocoa, Dutch-process or natural

3 cups (680 grams) milk or half-and-half, divided

6 large eggs

½ teaspoon table salt

2 teaspoons pure vanilla extract

Lightly butter the bottom and sides of a 2-quart baking dish, 9″ x 13″ pan, or equivalent.

Toss the bread cubes with 1 cup (170 grams) of the chopped semisweet chocolate, and place in the prepared pan.

Combine the remaining ½ cup (85 grams) chopped chocolate with the sugar, cocoa, and 1 ½ cups (340 grams) of the milk or half & half in a saucepan set over low heat.

Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth.

Transfer to a large bowl and whisk in the remaining 1½ cups (340 grams) milk or half & half. Whisk in the eggs, salt, and vanilla.

Pour the mixture over the bread cubes and let rest for 30 minutes or soak at room temperature, until the chocolate custard has been absorbed by the bread.

Preheat the oven to 325°F.

Bake the pudding for 45 to 50 minutes, until it’s set. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving.

Serve warm with whipped cream, ice cream, or dusted with confectioners’ sugar.

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