Chocolate Bread Pudding Souffls
Indulge in the decadent delight of Chocolate Bread Pudding Soufflés, a show-stopping dessert that combines the rich creaminess of bread pudding with the airy elegance of soufflés. This recipe features chunks of day-old brioche or challah soaked in a luscious mixture of melted semi-sweet chocolate, whole milk, and heavy cream, creating a pudding base that's luxuriously chocolatey. Baked in individual ramekins, these soufflés rise beautifully, offering a crisp, golden top that gives way to a soft, custard-like center. A dusting of powdered sugar adds the perfect finishing touch. Ideal for special occasions or simple nights at home, this dessert is both sophisticated and approachable, with just 20 minutes of prep time. Whether you're a chocoholic or a fan of classic comfort food with a twist, this recipe is destined to become your new favorite treat.
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Recipe Information
Ingredients
- 4 cups day-old bread (cubed, such as brioche or challah)
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (for garnish)
- 1 tablespoon butter (for greasing ramekins)
Instructions
Preheat your oven to 375°F (190°C) and grease four 8-ounce ramekins with butter. Set aside.
In a medium saucepan, combine the milk, heavy cream, and chocolate chips. Heat over medium-low, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool for 5 minutes.
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, cocoa powder, and salt until smooth.
While whisking continuously, slowly pour the slightly cooled chocolate mixture into the egg mixture until fully combined.
Add the cubed bread to the chocolate mixture and gently fold until all the bread is evenly coated. Let the mixture sit for 10 minutes to allow the bread to soak.
Divide the bread pudding mixture evenly among the prepared ramekins, filling them about 3/4 of the way full.
Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflés have risen and the tops are slightly crisp.
Remove from the oven and let cool for 5 minutes. Dust with powdered sugar before serving.
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 573.6 g | 209% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 272.6 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 877 mg | 67% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
