Coastal Maine is my happy place. For so many reasons, Maine holds my heart. This year we rented a house in Wells, and reveled in all of the goodness that comes with a quiet week near the ocean.
One of the “Bucket List” items for us is stopping at the When Pigs Fly Bakery in Kittery. They have large beautiful displays of artisan breads as well as classic breads, olive oils, baked goods, and pizza. For us, we always end up with at least two loaves: Orange, Toasted Walnut, and Cranberry Bread, and of course, Chocolate Bread. Oh yes, it’s a thing. If you ever get the chance, you need to go. If you don’t think Maine is in your future- not to worry…they have an online store and ship their products! www.sendbread.com
Bread is an indulgence for me. Chocolate Bread? You get the picture. So, when we are left with almost a whole loaf, it’s not going stale, it’s going to be transformed into something next level.
This Triple Chocolate Chunk Bread Pudding is a chocolate bread, with a chocolate custard, and chocolate chunks for good measure. Yep, that’ll do.
To make this bread pudding I did three things that I think impacted the end product:
- I let the cubed bread dry out overnight.
- I let the bread cubes sit in the custard to soak it up really well for 30 minutes before baking.
- I cooked it for a base time and then added increments of ten minutes until it was set.
All three things made a perfect storm for the perfect dessert. Another thing I tried and loved was in the prep of the casserole dish. Instead of adding cinnamon to the actual recipe, I used a combination of cocoa and cinnamon to coat the inside of the dish after buttering it. It was just enough.
You can eat this right out of the oven (or wait a while). It’s even good the next day if it lasts that long. Top it with fresh whipped cream (or even the kind from the can…I won’t tell).
Thank you for coming to the table!
Chrissy
Triple Chocolate Chunk Bread Pudding
Decadent chocolate bread pudding made with three layers of chocolate. Chocolate bread, chocolate custard, and chocolate chunks! Served warm with fresh whipped cream or the next day cold, it’s indulgent and delicious.
- Cook Time: 45-60 Minutes
- Total Time: 43 minute
- Method: Baking
- Cuisine: Dessert
Ingredients
One loaf Chocolate Bread, cubed and dried out
5 Eggs
2 Cups Heavy Cream
1 TBSP Vanilla
1/3 C Dutch Processed Cocoa
2/3 C Light Brown Sugar
1 Cup Chocolate Chunks
1 TBSP Butter (softened) to coat Casserole Dish
2 TBSP Cinnamon and Cocoa to dust casserole dish after buttering
Instructions
Cut up bread into cubes and set out to dry.
Combine eggs, cream, vanilla, cocoa, and light brown sugar together until combined.
Toss bread into the mixture and coat. Let sit together for a minimum of thirty minutes so the bread gets saturated. Add the chocolate chunks (of your choice) to the mix and get ready to bake this chocolate goodness.
Use 1 TBSP butter (softened) to coat the inside of your casserole dish. I use a French White medium round dish for this recipe. Then dust the buttered dish with cinnamon and cocoa. Tap out remainder of powder and set aside.
When the bread and egg mixture are thoroughly combined, put into prepared casserole dish.
Bake at 350*
I baked this dessert for a base time of 45 minutes. However, when I checked on it, I decided to let it go another 10 minutes. Checked on it again and went another 10 minutes for 65 minutes total baking time. The thing about bread pudding is you want it cooked thoroughly. So take the time to test the center and make sure it is done. You don’t want it over cooked- so you need to find the sweet spot with this, pun intended.
Notes
I baked this dessert for a base time of 45 minutes. However, when I checked on it, I decided to let it go another 10 minutes. Checked on it again and went another 10 minutes for 65 minutes total baking time. The thing about bread pudding is you want it cooked thoroughly. So take the time to test the center and make sure it is done. You don’t want it over cooked- so you need to find the sweet spot with this, pun intended.