Chocolate Orange Souffl Bread Pudding
Indulge in the rich, decadent flavors of this Chocolate Orange Soufflé Bread Pudding, a dessert that combines the airy elegance of a soufflé with the comforting texture of bread pudding. Made with cubes of buttery brioche or challah bread, this sweet treat is infused with citrusy orange zest, tangy fresh orange juice, and luxurious dark chocolate, creating an irresistible flavor profile. The magic lies in the gently folded egg whites, which give the pudding a light, fluffy texture while keeping it delightfully moist. Baked to golden perfection and dusted with powdered sugar, this dessert is perfect for special occasions or as a show-stopping finale to any meal. Serve it warm, paired with whipped cream or a scoop of vanilla ice cream, for a truly memorable culinary experience.
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old brioche or challah bread
- 6 ounces Dark chocolate (70% cacao or higher), chopped
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 4 Large eggs, separated
- 1 tablespoon Orange zest
- 0.25 cup Freshly squeezed orange juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish with butter or cooking spray.
Spread the cubed brioche or challah bread evenly in the prepared baking dish.
In a medium saucepan, add the heavy cream, whole milk, and butter. Heat over medium-low heat until the butter is melted and the mixture is warm but not boiling, stirring occasionally.
Remove the saucepan from the heat and stir in the chopped dark chocolate until fully melted and smooth.
In a large bowl, whisk together the egg yolks, granulated sugar, orange zest, orange juice, vanilla extract, and salt until well combined and slightly thickened.
Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs and create a smooth custard.
Pour the custard evenly over the bread cubes, pressing the bread down gently with a spatula to ensure it is fully soaked. Let it sit for 15 minutes while preparing the egg whites.
In a clean mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium-high speed until stiff peaks form.
Gently fold the beaten egg whites into the soaked bread mixture in three additions, being careful not to deflate the whites.
Bake the bread pudding in the preheated oven for 35-40 minutes or until puffed, golden brown, and set in the center.
Remove from the oven and allow to cool for 5-10 minutes. Dust with powdered sugar before serving.
Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 32.9 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 38.1 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 413 mg | 9% | |
*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.
