Ingredients:

  • 1 lb day-old Brioche or Challah, cut into 1-inch cubes
  • 1.5 cups dark chocolate chunks (at least 70% cacao)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 0.75 cup granulated sugar
  • 0.25 cup unsweetened Dutch-processed cocoa powder
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon instant espresso powder
  • 0.5 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted

Instructions:

  1. Slice the brioche into 1-inch cubes. If the bread is fresh, toast it in a 300°F (150°C) oven for 10 minutes until slightly dry to better absorb the custard.
  2. In a large mixing bowl, whisk the eggs and sugar until pale. Sift in the cocoa powder and espresso powder to prevent lumps, then slowly incorporate the milk, heavy cream, vanilla, salt, and melted butter until the mixture is smooth.
  3. Place the bread cubes in a greased 9x13 inch baking dish. Sprinkle the dark chocolate chunks evenly throughout the bread cubes. Pour the chocolate custard mixture over the top, pressing down on the cubes with a spatula to ensure every piece is submerged.
  4. Let the mixture sit at room temperature for 30 minutes (or refrigerate for up to 4 hours) to allow the bread to fully absorb the custard.
  5. Preheat your oven to 350°F (175°C). Bake the pudding for 45 to 50 minutes until the edges are puffed and golden brown, and the center is set but still has a slight jiggle.
  6. Allow the pudding to rest for 15 minutes before serving to ensure the custard sets properly.