Can this bread pudding be made ahead?

Yes, you can prepare chocolate bread pudding in advance. Assemble the bread pudding and refrigerate it before baking. You can keep it in the fridge for several hours or overnight. When you're ready to serve, bake it according to the recipe instructions. Just remember to give it a little extra time in the oven if you're starting from cold.

Can bread pudding be frozen?

Yes, it can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.

I can't find challah. What other breads will work?

Challah is a great choice for bread pudding due to its rich, eggy texture and slightly sweet flavor. Other good options include brioche or a sturdy French bread.

Can I substitute the bourbon in the recipe?

Yes, the bourbon can be substituted based on preference. You can use another type of liquor like rum or brandy to add a different flavor profile. If you prefer not to use any alcohol, simply replace it with more milk or coffee.

Chocolate Bread Pudding - Once Upon a Chef

Chocolate Bread Pudding

By Jenn Segal

Calling all chocolate lovers! Made from challah soaked in a rich chocolate custard, this dark chocolate bread pudding is pure comfort in every spoonful.

Servings: 6 to 8

Prep Time: 40 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour 30 Minutes, plus plus 1.5 hours to let the bread soak

Ingredients

4 ounces semi-sweet chocolate
2 cups whole milk
1 cup sugar
2 tablespoons cocoa powder
3 tablespoons unsalted butter
2 tablespoons bourbon
½ teaspoon cinnamon
4 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups (packed) 1-inch challah cubes (about 9 oz), from 1 loaf
Vanilla ice cream, for serving

Instructions

Chop the chocolate into ¼-inch chunks. Reserve ⅓ cup and set aside (you'll use this for sprinkling over the bread pudding before baking).
In a medium saucepan, whisk together the milk, sugar, and cocoa powder. Add the butter and bring to a boil. Off the heat, add the remaining chocolate, bourbon and cinnamon and whisk until smooth.
In a large bowl, whisk together the eggs, salt, and vanilla extract. Very gradually, pour the hot chocolate mixture into the egg mixture, whisking vigorously to combine (pour slowly, especially at the beginning, or the hot chocolate mixture will scramble the eggs). Add the bread cubes to the custard; cover and let soak in the fridge for at least 2 hours or overnight.
Preheat the oven to 325°F. Grease a 2-quart baking dish with butter or nonstick cooking spray. Transfer the chocolate bread mixture to the prepared baking dish. Scatter the reserved chocolate over top, then use a spoon to push about half of the chocolate bits down into the pudding. Bake until slightly puffed and set in the center, about 45 to 55 minutes. Let cool about 10 minutes, then serve warm with vanilla ice cream.
Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated overnight before baking; just remember to give it a few extra minutes in the oven if starting from cold. It can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.

Nutrition Information

Per serving (8 servings)
Calories: 381
Fat: 15 g
Saturated fat: 8 g
Carbohydrates: 53 g
Sugar: 37 g
Fiber: 2 g
Protein: 9 g
Sodium: 258 mg
Cholesterol: 127 mg