Scripps College Double Chocolate Bread Pudding
Indulge in the decadent delight of Scripps College Double Chocolate Bread Pudding, a luxurious dessert that transforms day-old brioche or challah bread into a rich, chocolate-infused masterpiece. Perfectly balanced with bittersweet and semi-sweet chocolate, this recipe features a velvety custard base of heavy cream, whole milk, cocoa powder, and melted chocolate, resulting in a deeply indulgent flavor. The bread cubes are soaked in the chocolate mixture, baked until irresistibly crispy on top yet soft and gooey inside, and finished with a sprinkle of chocolate chips for added texture. Ready in under an hour, this breathtaking dessert is perfect served warm, with a dusting of powdered sugar or a scoop of vanilla ice cream. A must-try for chocolate lovers craving comfort food that's gourmet-worthy. Keywords: double chocolate bread pudding, brioche dessert, chocolate custard, Scripps College recipe.
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Recipe Information
Ingredients
- 8 cups Day-old brioche or challah bread
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 tablespoons Unsalted butter
- 0.25 cup Cocoa powder
- 8 ounces Bittersweet chocolate, chopped
- 5 units Large eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Kosher salt
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Cut the day-old brioche or challah bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and unsalted butter. Heat until the butter is melted and the mixture is warm but not boiling.
Whisk in the cocoa powder until fully dissolved, then remove from heat and stir in the chopped bittersweet chocolate. Continue stirring until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, vanilla extract, and kosher salt. Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Pour the chocolate custard evenly over the bread cubes in the baking dish, pressing down gently with a spatula to ensure all the bread is soaked. Let it sit for 10-15 minutes to allow the bread to absorb the custard.
Sprinkle the semi-sweet chocolate chips evenly over the top of the soaked bread mixture.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is set and slightly crispy, and the pudding is no longer jiggly in the center.
Remove from the oven and let the bread pudding cool for at least 10 minutes before serving.
Optionally, dust the top with powdered sugar before serving. Serve warm, on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
11867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 595.9 g | 764% | |
| Saturated Fat | 327.4 g | 1637% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2510 mg | 837% | |
| Sodium | 8064 mg | 351% | |
| Total Carbohydrate | 1392.4 g | 506% | |
| Dietary Fiber | 81.9 g | 292% | |
| Total Sugars | 567.0 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1553 mg | 119% | |
| Iron | 95.7 mg | 532% | |
| Potassium | 4206 mg | 89% | |
*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.
