Go Back Email Link
This Death By Chocolate Bread Pudding is made with fluffy cubes of challah bread, rich chocolate custard, and a generous drizzle of Nutella ganache! Decadent would be an understatement.

Death By Chocolate Bread Pudding

Fluffy cubes of challah bread soaked in rich dark chocolate custard and generously drizzled with the silkiest Nutella ganache! Decadent would be an understatement.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Soaking Time 1 hour
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Bread Pudding:

  • 8 ounces semi-chocolate chips or chopped
  • 1 cup heavy cream
  • 1 cup whole milk
  • ⅓ cup brown sugar
  • 2 Tablespoons cocoa powder
  • 3 egg yolks
  • 1 egg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 12 ounces day-old challah bread cut into 1-inch cubes*
  • 1 cup milk chocolate chips divided

Nutella Ganache:

  • ½ cup Nutella
  • ¼ cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions
 

Make the Bread Pudding:

  • Place the chocolate in a large mixing bowl; set aside.
  • Pour the heavy cream, milk, brown sugar, and cocoa powder into a medium saucepan. Cook over medium-high heat until the sugar is dissolved and the mixture begins to boil. Immediately pour hot cream mixture over the chocolate and allow to sit for 5 minutes. Stir until smooth.
  • In a separate bowl, whisk the egg yolks and egg together. Slowly whisk in a few tablespoons of the chocolate cream mixture. Pour the egg mixture into the chocolate cream, and whisk until smooth. Stir in the salt and vanilla. Gently fold in the bread and 2/3 cup of the milk chocolate chips.
  • Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure all of the pieces are saturated in the custard. Allow to sit and soak for at least an hour**.
  • Preheat the oven to 350ºF. Bake the bread pudding for 35-40 minutes. I baked it covered for the first 20 minutes, then removed the foil for the remaining time to allow it to get slightly crisp on the top. After it's done baking, immediately sprinkle the remaining 1/3 cup of the milk chocolate chips evenly over the bread pudding.

Make the Ganache:

  • Place the Nutella and chocolate chips in a medium bowl. Pour the heavy cream into a glass measuring cup and heat in the microwave until it begins to boil.*** Once the cream is hot, pour it over the Nutella and chocolate chips. Wrap the bowl in plastic wrap and let sit for 5 minutes. Remove the plastic wrap and stir ganache until smooth.

To Serve:

  • Scoop bread pudding onto a plate or in a bowl. Drizzle with Nutella ganache and top with whipped cream or ice cream.

Notes

*You could also use brioche, french bread, croissants, or a baguette. Whichever bread you use, leave it out overnight so it’s stale and can really soak up the custard. Moist bread creates a soggy bread pudding.
*If your bread isn't dry/stale, cut it into cubes and scatter it evenly in a single layer on a baking sheet. Toast in a preheated 350ºF oven for about 8-10 minutes.
**I allowed my bread pudding to soak overnight.
***Heavy cream can also be heated over the stove in a small saucepan.
****Cover leftover bread pudding with plastic wrap and store in the refrigerator for up to 5 days. To reheat, warm in the microwave for 30-45 seconds.