Get ready to transform ordinary bread into an extraordinary dessert that will make your taste buds dance with pure chocolate ecstasy! This Chocolate Ribbon Bread Pudding is not just a dessert; it's a decadent journey through layers of rich, velvety chocolate and perfectly soaked bread that promises to turn any ordinary evening into a gourmet experience. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade dessert, this recipe is your golden ticket to chocolate paradise.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups cubed day-old bread
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, tear or cut the day-old bread into roughly 1-inch cubes. Set aside to allow bread to slightly dry out further.
- In a separate large saucepan, combine milk and heavy cream. Heat over medium heat until it reaches a gentle simmer, but do not boil.
- In a separate mixing bowl, whisk together eggs, sugar, and vanilla extract until smooth and well combined.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Sift cocoa powder into the liquid mixture, whisking thoroughly to create a smooth chocolate custard base.
- Gently fold the bread cubes into the chocolate custard, ensuring each piece is evenly coated. Let the bread soak for 10 minutes to absorb the liquid.
- Sprinkle semi-sweet chocolate chips throughout the soaked bread mixture, creating pockets of melted chocolate.
- Transfer the mixture to the prepared baking dish, spreading it evenly and ensuring all bread is submerged in the custard.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from oven and let cool for 15 minutes before serving. The pudding will continue to set as it cools.
- Optional: Serve warm with a scoop of vanilla ice cream or a drizzle of additional melted chocolate on top.
Tips
- Bread Selection: Use day-old bread for the best texture. Slightly stale bread absorbs the custard better and prevents a soggy result.
- Temperature Matters: When combining warm milk with eggs, always temper slowly to prevent scrambling. Pour gradually while whisking constantly.
- Chocolate Intensity: For extra chocolate lovers, consider using a mix of milk and dark chocolate chips for complex flavor layers.
- Soaking Time: Allow bread to soak in the custard for at least 10 minutes to ensure maximum flavor absorption.
- Baking Precision: Watch your pudding closely in the last 10 minutes of baking. The top should be golden brown, but the center should remain slightly jiggly.
- Serving Suggestion: Serve warm with vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent experience.
- Make-Ahead Tip: This pudding can be prepared in advance and reheated, making it perfect for entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 120mg
