This chocolate bread pudding by the doyenne of baking, Dorie Greenspan, come together easily. Just brioche, raisins, milk, cream, eggs, sugar, and, of course, chocolate. A stunner.
As author Dorie Greenspan says, “thanks to its ample amount of fine chocolate, this pudding transcends its homey origins and belies the fact that all you have to do to prepare it is heat some milk and cream, beat some eggs, soak some bread, and slide the pan into the oven.” Amen to that. Originally published July 24, 2006. –Renee Schettler Rossi
LC Any Which Way Note
We wanted to share author Dorie Greenspan’s thoughts on what size pan to reach for when making this indulgent dessert. “I like to use a pan large enough to create a pudding that’s only about an inch high. If you’d like a deeper pudding, you can make the pudding in a 7-by-11-inch baking pan or in something deeper, like a soufflé mold. Alternatively, you can make individual puddings—depending on the size of the cups or ramekins you use, you’ll need 8 to 10. Of course, with any change of pan, you’ll have to change the baking time, which is not difficult since, as you’ll see, it’s easy to tell when the pudding is properly baked.” Seems clear enough to us.
Dorie Greenspan's Chocolate Bread Pudding
- Quick Glance
- Quick Glance
- 30 M
- 1 H, 45 M
- Serves 8
IngredientsEmail Grocery List
A La Mode
Try this dessert dolloped or topped with chocolate sauce, or whipped cream, crème fraîche, or crème anglaise flavored with vanilla or rum or Grand Marnier or brandy.
Recipe Testers Reviews
While this chocolate bread pudding isn’t a pretty dish, it sure does taste good. I used challah bread and dried cherries for my recipe. Next time I’ll add more cherries because I felt the recipe was just so-so if you didn’t get a dried cherry in each bite. There’s just something about the taste of the cherry that makes the flavor so much better. While a teakettle would’ve been ideal for making the water bath, I don’t own one. However, my pot of boiling water and a measuring cup worked just fine.
Just like a little kid, I couldn’t wait for it to cool to room temperature. I waited a little bit, then just had to try some while it was warm. I was concerned when I saw bread that wasn’t soaked with the chocolate mixture. Then I looked at the photo of the one Dorie made and hers was the same way. That made me feel better.
My personal preference is to eat it warm. I didn’t like it as much when it was room temperature or chilled. But, serve it warm with a drizzle of caramel or hot chocolate sauce and a dollop of whipped cream and it puts this dish over the top. Next time I’ll make an alcohol-infused crème anglaise and try it that way, though I’ll always eat it warm.