Bittersweet Chocolate Bread Pudding
- 20m Prep Time
- 1h Cook Time
- 1h Ready In
A rich and versatile bread pudding made with bittersweet chocolate, perfect for dessert. Serve warm with whipped cream and Salty Whiskey Caramel Sauce.
Ingredients
- 2 baguettes cut into 1-inch pieces
- 1.18 L half-and-half
- 237 ml heavy cream
- 355 ml sugar
- 10 large egg yolks
- 3 large eggs
- 29.6 ml vanilla extract
- 473 ml bittersweet chocolate chips
- Whipped Cream
- Salty Whiskey Caramel Sauce
- Fleur de sel
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 150 mg
- Iron: 1.03 mg
- Magnesium: 18.1 mg
- Phosphorus: 213 mg
- Potassium: 228 mg
- Zinc: 1.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.18 L half-and-half
- 237 ml heavy cream
- 355 ml sugar
- 10 large egg yolks
- 3 large eggs
- 29.6 ml vanilla extract
- 473 ml bittersweet chocolate chips
- Whipped Cream
- Salty Whiskey Caramel Sauce
- Fleur de sel
Prepare
- 2 baguettes, cut into 1-inch pieces
Let's Cook
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Step 1.
Preheat the oven to 325°F. Cut 2 baguettes into 1-inch pieces (about 16 cups) or use 7 banh mi buns. Spread the bread pieces on a baking sheet and toast until dry and no longer soft, about 5 minutes. Set aside, leaving the oven on.
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Step 2.
In a large mixing bowl, whisk together 5 cups half-and-half, 1 cup heavy cream, 1½ cups sugar, 10 large egg yolks, 3 large eggs, and 2 tablespoons vanilla extract until thoroughly combined. Add the toasted bread pieces and toss to coat completely.
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Step 3.
Spread half of the coated bread pieces in the bottom of a 9-by-13-inch pan. Sprinkle 2 cups bittersweet chocolate chips evenly over the top. Finish with the remaining bread pieces and pour any remaining egg mixture over the top.
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Step 4.
Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil, rotate the pan 180 degrees, and continue baking until the pudding is golden brown and puffed on top, 45 to 50 minutes more. Remove from the oven and let rest for a few minutes before serving.
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Step 5.
While the bread pudding bakes, make the Salty Whiskey Caramel Sauce: In a large saucepot over medium-high heat, combine 4 cups sugar and 2 cups water. Bring to a boil without stirring. Once boiling, brush down the sides of the pot with a clean pastry brush dipped in water to prevent crystallization. Continue boiling, brushing down the sides every 5 minutes, until the caramel turns a deep amber color, about 30 minutes. Watch closely to avoid burning.
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Step 6.
Once the caramel is dark amber, remove the pot from the heat and immediately but slowly pour in 2 cups heavy cream while whisking constantly. The mixture will bubble and steam. Then whisk in 1 cup (2 sticks) unsalted butter cut into pieces, ¼ cup whiskey, 1 tablespoon vanilla extract, and 1 tablespoon fleur de sel until the butter is melted and fully incorporated. If needed, place the pot over low heat and whisk until smooth.
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Step 7.
Remove the caramel sauce from the heat and let cool to room temperature. Store in a lidded glass jar. To serve, warm the sauce by placing the jar in a pot of hot water for a few minutes.
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Step 8.
Serve the bread pudding warm with whipped cream and the warm Salty Whiskey Caramel Sauce. Garnish with a sprinkling of fleur de sel.