There is something about bread pudding that I adore and can’t get enough to eat. I make all types of bread puddings, savory, sweet, and chocolate. And Chocolate Bread Pudding is a perfect dessert for Valentine’s Day. Who doesn’t love dark chocolate!
Serve the Chocolate Bread Pudding with Bourbon Sauce.
- 8 cups 1-inch cubes French or Italian bread
- 4 cups milk
- 1 cup sugar
- 6 ounces bittersweet chocolate, coarsely chopped, Ghiradelli Chocolate
- 8 eggs, lightly beaten
- 1 tablespoon finely shredded orange peel
- 1 teaspoon vanilla, Nielsen-Massey Pure Vanilla Extract
- ⅛ teaspoon salt
- 1⁄2 cup butter, soften, Cabot Creamery
- 1 cup sugar, Domino’s Sugar
- 1 large egg, well beaten
- 2 tablespoon bourbon
Step 1. Preheat oven to 325°F. Butter a 3-quart rectangular baking dish. Spread bread cubes evenly in the prepared baking dish; set aside.
Step 2. In a medium saucepan, combine milk, sugar, and chocolate. Cook over medium heat until chocolate is melted, whisking frequently. Remove from heat.
Step 3. In a large bowl, combine eggs, orange peel, vanilla, and salt. Gradually whisk in chocolate mixture. Pour evenly over bread in dish. Press down lightly with a rubber spatula or the back of a large spoon to moisten all of the bread.
Step 4. Bake, uncovered, for 45 to 50 minutes or until evenly puffed and set. Cool on a wire rack for 30 minutes. Serve warm with Bourbon sauce
Step 1. Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves. Add egg, stirring briskly with a wire whisk until well blended. Cook over medium heat for 1 minute. Remove from heat, cool slightly; stir in bourbon.
To Make Ahead: Prepare as directed through step 3. Cover and refrigerate overnight. Uncover and bake as directed.