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Chocolate Bread Pudding

Once a product of frugality, bread pudding was the clever cook's way of using up leftover bread. But this rich, comforting dessert is reason enough to go out and buy a loaf. This chocolate version is dense and decadent enough to melt a chocolate lover's heart.

  • Servings: 10
Chocolate Bread Pudding

Source: Martha Stewart Living, January 2001


  • 2 cups heavy cream
  • 2 cups milk
  • 1 whole vanilla bean, split in half lengthwise, seeds scraped
  • 3 cinnamon sticks (optional)
  • 1 loaf brioche (about 1 pound, or you may substitute white bread)
  • 12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1 package (8 ounces) creme fraiche


  1. Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.

  2. Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.

  3. Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.

  4. Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.

  5. Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

Cook's Note

A 9-by-13-inch glass baking dish may be used in place of a gratin dish.

Reviews (2)

  • naveisa 26 Nov, 2008

    The cinnamon has to be added. I make this every year since I found it in the 1999 October issue for Thanksgiving and it adds that "what's that flavor" mystery that is so yummy!!

  • CreativeArtist 26 Jan, 2008

    This is an excellent recipe that guests and your family will love. I used Scharfen Berger bittersweet chocolate. I also omitted the cinnamon and made my own brioche and topped it with dried cherry sauce and sweetened whipped cream. It makes this recipe even more special.

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