Dark Chocolate Chunk Bread Pudding Recipe

Dark Chocolate Chunk Bread Pudding: The Ultimate Masterclass

The Ultimate Dark Chocolate Chunk Bread Pudding Experience

Most bread puddings suffer from a catastrophic identity crisis. They’re either soggy, beige sponges or dry, flavorless bricks that require a gallon of sauce to swallow. I’ve served my fair share of "chocolate soup" that refused to set, leaving guests polite but disappointed.

We’ve all been there staring at a tray of mush wondering where the texture went.

The secret to this Dark Chocolate Chunk Bread Pudding isn't just the chocolate; it's the structural integrity of the bread. By using day-old Brioche or Challah, we leverage a high protein, high fat crumb that acts like a sponge without dissolving.

Trust me, the difference between a "good" pudding and a "masterclass" version is all in the moisture-to-starch ratio.

Let's crack on with the chemistry of comfort. We’re using Dutch processed cocoa and espresso to build a flavor profile that’s sophisticated, not just sugary. You’ll hear the slight sizzle of the buttered dish and smell the roasted cacao notes wafting through your kitchen long before you take that first velvety bite.

The Science Behind the Perfect Custard and Cocoa Balance

To master this Chocolate Chunk Bread Pudding, you need to understand why these specific ingredients play nice together. It’s not magic; it’s molecular.

• Starch Retrogradation: Using day-old bread is mandatory because the starch molecules have already begun to recrystallize. This "staling" creates a rigid lattice that can hold 3 cups of liquid (milk and cream) without turning into a slurry.
• Lipid Protein Emulsification: When you whisk the 4 large eggs into the 1 cup of heavy cream, you’re creating an emulsion. The lecithin in the yolks binds the fats from the cream to the water in the milk, resulting in a stable, rich custard that sets firmly.
• Maillard Reaction Synergy: The 0.25 cup of Dutch processed cocoa powder and the 1 tsp of espresso powder don't just add color. They contain compounds that react with the 0.75 cup of granulated sugar under heat, deepening the savory sweet profile of the chocolate.

A Sophisticated Twist on Classic Comfort Food

Traditional bread pudding is often a dumping ground for leftovers. We’re treating this Chunk Bread Pudding like a soufflé bread hybrid. By incorporating the 1.5 cups of dark chocolate chunks (70% cacao), we create molten "pockets" rather than a uniform, boring brown mass. If you love this level of decadence, you should also try my Best Chocolate Sauce Recipe Rich Silky and Ready in 15 Minutes to drizzle over the top.

Why Bittersweet Chocolate Enhances the Custard Texture

Bittersweet chocolate contains less sugar and more cocoa solids. These solids provide structural support to the custard as it bakes. When the 70% cacao melts, it creates a "velvety" contrast against the soft Brioche.

Using chips usually fails because they contain stabilizers that prevent them from melting into the crumb; chunks are the only way to go for that professional finish.

Achieving the Ideal Golden Brown Crust

The 4 tablespoons of melted unsalted butter are key to the "shatter" on top. As the pudding bakes for 50 minutes, the fat on the surface fries the edges of the Brioche cubes. This creates a crisp, toasted exterior that protects the custardy interior from drying out.

Essential Ingredients and Substitutions

Choosing the Best Bread for Maximum Absorption

For this Dark Chocolate Chunk Bread Pudding, skip the sandwich bread. You need an enriched loaf. I recommend a St. Pierre Brioche Loaf or a local bakery Challah. The high egg and butter content in these breads ensures they don't go rubbery when soaked in the 2 cups of whole milk.

Selecting high-quality Dark Chocolate Chunks

Don't settle for "dark" chocolate that's mostly sugar. Look for Ghirardelli 70% Cacao Bittersweet Chocolate Baking Bars. Chop them by hand with a Wüsthof Chef's Knife to get those irregular shards. Small bits will melt into the custard, while larger chunks stay molten.

Dairy and Flavoring Alternatives

Pantry Staples for the Ultimate Depth of Flavor

Don't skip the King Arthur Instant Espresso Powder. It doesn't make the pudding taste like coffee; it acts as a flavor catalyst for the dark chocolate. Similarly, using Diamond Crystal Kosher Salt is crucial.

The larger flakes dissolve slowly, providing tiny pops of salt that cut through the richness of the 1 cup of heavy cream.

step-by-step Dark Chocolate Chunk Bread Pudding Instructions

1. Cube 1 lb of day-old Brioche into 1 inch pieces.Note: Consistent sizing ensures even hydration and a uniform bake.
2. Grease a 9x13 Le Creuset Casserole Dish with butter.Note: This prevents the egg proteins from bonding to the ceramic, ensuring easy serving.
3. Whisk 4 Large Eggs and 0.75 cup Sugar until pale.Note: This air incorporation helps the custard rise slightly during the 50 minute bake.
4. Sift 0.25 cup Dutch processed cocoa into the egg mixture.Note: Sifting prevents "cocoa clumps" which are bitter and unappealing in the finished texture.
5. Slowly pour in 2 cups Whole Milk, 1 cup Heavy Cream, and 1 tbsp Vanilla.Note: Adding liquid gradually maintains the emulsion and prevents splashing.
6. Stir in 1 tsp Espresso Powder and 0.5 tsp Kosher Salt.Note: Espresso powder heightens the "roasted" aromatic profile of the 1.5 cups of chocolate chunks.
7. Toss Brioche cubes with the chocolate chunks in the prepared dish.Note: Mixing them in the dish saves a bowl and ensures even distribution of chocolate "pockets."
8. Pour the custard mixture over the bread and let soak for 20 minutes. Note: This "soak time" is non-negotiable for total moisture penetration into the bread's center.
9. Drizzle 4 tbsp melted Unsalted Butter over the top.Note: The butter promotes the Maillard reaction on the top crust for a crisp finish.
10. Bake at 350°F (175°C) for 50 minutes until the center is set but wobbly. Note: Use a Thermoworks Thermapen to check for an internal temp of 160°F for food safety and texture.

Expert Tips and Mistakes to Avoid

Managing the moisture in a Chunk Bread Pudding is the difference between a masterclass result and a kitchen fail. If you prefer a simpler, firmer texture, check out my Banana Nut Bread: Ultimate Moist Classic Recipe for a different take on sweet bakes.

How to Prevent a Soggy Texture

A soggy bottom happens when the bread isn't dry enough or the custard doesn't set. If your bread is fresh, toast the cubes in a 300°F oven for 10 minutes before soaking. This creates "room" for the custard to move in.

Common Troubleshooting Table

Common Myths

• Myth: You must use stale bread for it to be good.
• Truth: "Stale" (dry) is better, but "freshly toasted" works just as well to create the necessary capillary action for the custard.
• Myth: Any chocolate chip will work.
• Truth: Chips contain soy lecithin and stabilizers that prevent them from melting into "velvety" pools. Use high-quality chunks for the best result.

Storage, Reheating, and Freezing Guidelines

This Dark Chocolate Chunk Bread Pudding is remarkably resilient. Because of the high fat (40g per serving), it doesn't dry out as quickly as other desserts.

• Fridge: Store in an airtight glass container for up to 4 days. The texture actually densifies, making it almost like a fudge brownie hybrid.
• Freezing: Yes, you can freeze it for up to 3 months. Wrap individual portions tightly in plastic wrap, then place in a heavy duty freezer bag.
• The Best Way to Reheat Without Drying Out: Skip the microwave if possible. Reheat in a 350°F oven for 10 15 minutes covered with foil. This preserves the 656 kcal of richness without making the bread rubbery. If you must use a microwave, place a small cup of water inside to maintain humidity.

Serving Suggestions and Gourmet Pairings

Elevating the Dish with Homemade Crème Anglaise

While this pudding is rich enough on its own, a cold vanilla bean crème anglaise creates a stunning temperature contrast. If you're looking for a simpler topping, try this The Proper Bit of Kit Rich and Smooth Homemade Chocolate Syrup Recipe.

Variations for the Adventurous Cook

1. Salted Caramel: Drizzle caramel sauce over the bread before adding the custard.
2. Nutty Crunch: Add 0.5 cup of toasted pecans or walnuts for a texture similar to my Nantucket Corn Pudding Recipe The Creamy Corn Milk Classic.
3. Boozy Kick: Replace 0.25 cup of milk with Bourbon or Dark Rum.

Final Thoughts on this Dark Chocolate Bread Pudding Recipe

This Dark Chocolate Chunk Bread Pudding is more than just a dessert; it’s a technical achievement in balance. From the 14g of protein provided by the eggs and bread to the 35g of sugar that perfectly sweetens the bitter cacao, every gram serves a purpose.

Whether you’re making it for a crowd or just a cozy weekend treat, remember: respect the soak, use the best chocolate you can find, and don't rush the bake. Enjoy your masterclass level creation!