In this decadent, Valentine’s Day-worthy dessert, bread cubes are soaked in a rich chocolate custard and layered with more chocolate before being baked and served warm with a drizzle of raspberry sauce.
As we head into the homestretch of January, I think it’s high time for a Valentine’s Day-friendly recipe, wouldn’t you agree? And friends, today I have a good one for you. As if plain ol’ bread pudding wasn’t delicious enough, this one is infused with chocolate and accented by a glossy raspberry sauce. But the best part? Not only is this recipe scrumptious and impressive, it is also deceptively simple to whip up.
For me, Valentine’s Day is synonymous with chocolate. And while chocolate pairs beautifully with so many flavors, raspberry is one of my favorites. Like most bread puddings, this one starts out with stale cubes of French bread. But then something special happens when melted chocolate is whisked into the bread-soaking custard. To elevate things yet another notch, a handful of chocolate chips is sprinkled between layers of soaked bread so that the resulting bread pudding flaunts a streak of melted chocolate when you scoop into it.
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This bread pudding is amazing served warm straight out of the oven, with the bread cubes chewy in some places and gooey in others, and melted chocolate ribboned throughout. But what puts it over the top is a drizzle of raspberry sauce and a generous dollop of fresh whipped cream.
Now pardon me for a moment while I make two confessions. First off, I baked this bread pudding during my baby’s (short) nap and then took pictures in the (short) span of time between picking up my 4-year-old from preschool and my 6-year-old from elementary school. This meant that, unfortunately, I ran out of time to make whipped cream. So please…just pretend that it’s there, and rest assured that when we later enjoyed this bread pudding for dessert, I made amends for my earlier transgressions by whipping up some cream.
My second admission is evident by the photos as well: I couldn’t find raspberries at the store, so I instead had to use strawberries to style this bread pudding. You probably don’t care and likely didn’t even notice, but my perfectionist tendencies are bothered by the discordance of the berry sauce not matching the berry garnish. One day I will seek therapy for my issues, but for today, I just had to get that off my chest. If you know that I know that things don’t match, that makes it okay…right? 😉
So in summary? It will make me feel better if you would just visualize this chocolatey dessert garnished with a scattering of raspberries and dolloped with a mound of soft, freshly whipped cream. Thank you for humoring your resident crazy, Type-A food blogger.
However, if worrying about potential berry clashing gives you a headache (much like the previous two paragraphs probably did), then I have another alternative for you. You can easily turn this recipe into an adults-only Kahlua Chocolate Bread Pudding by swapping out Kahlua for 1/2 cup of the milk. And you can even take it a step further by beating a couple of teaspoons of that tasty coffee liqueur into some heavy cream (which I know you’ll be whipping up in a timely fashion) to make Kahlua Whipped Cream. YUM.
Speaking of coffee, I like to add a small bit of instant coffee granules (or instant espresso powder) to chocolate based-recipes like brownies and such. You don’t really end up tasting the coffee undertone; rather, this trick just gives a bit of extra depth to the chocolate flavor.
And the fancy raspberry sauce that surely requires a multi-step process of cooking and straining fresh berries? Nah. Just use seedless raspberry jam that’s been warmed up until it’s thin enough to drizzle. Did I not tell y’all this recipe was easy?!
One last warning before I curtail the babbling and share the recipe…make sure that your ingredients are at room temperature for this one! If that means soaking your eggs in a bowl of warm water and zapping your milk and cream for a few seconds in the microwave to take off the chill, so be it. Because what do you suppose happens when you stir melted chocolate into a bowl of cold milk/cream/egg custard? Well, I’ll tell you what happens. The liquid chocolate instantly re-solidifies into hard little shards of solid chocolate. Not that that’s happened to me or anything. Just learn from my mistakes take it from me…save yourself the headache of having to equalize temperatures after the fact and make sure that none of your ingredients are cold from the get-go.
Now who’s ready for the best bread pudding you’ve ever had? Make it for your sweetie this Valentine’s Day…because nothing says ‘I love you’ like chocolate!
In this decadent, Valentine's Day-worthy dessert, bread cubes are soaked in a rich chocolate custard and ribboned with another layer of chocolate before being baked off and served warm with a drizzle of raspberry sauce.
Ingredients
- 2 cups semi-sweet chocolate chips, divided
- 1/2 teaspoon instant coffee granules or espresso powder
- 4 eggs, at room temperature
- 3/4 cup firmly packed brown sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups whole milk, at room temperature
- 1 cup heavy cream, at room temperature
- 6 cups cubed stale French bread
- 1/2 cup seedless raspberry jam, warmed until thin
- Fresh whipped cream
Instructions
- Melt 1 cup chocolate chips by putting in microwave for 30 seconds at a time, stirring between each interval until smooth (it should take about 1 1/2 minutes total for chocolate to melt). Stir instant coffee granules into warm melted chocolate and set aside to cool.
- In a large bowl, whisk eggs. Beat in brown sugar and vanilla. Blend in cooled, melted chocolate until mixture is very smooth. Gradually stir in milk and cream and mix well. Fold bread cubes into milk mixture and set aside to soak for 30 minutes, stirring occasionally to ensure that bread is evenly soaked.
- While bread is soaking, preheat oven to 350°F. Grease an 8-cup capacity baking dish (such as an 8- by 8-inch square dish or a deep 9-inch round dish) with butter.
- Scoop half of the soaked bread mixture into prepared baking dish. Evenly sprinkle with 3/4 cup chocolate chips. Pour remaining soaked bread on top of chocolate chips and spread into an even layer. Sprinkle remaining 1/4 cup chocolate chips on top.
- Bake for about an hour or until center is set. Start checking for doneness at about the 45 minute mark and then every 5 minutes thereafter.
- Drizzle raspberry jam over the top of the bread pudding and onto serving plates, if desired. Serve warm with whipped cream.
Notes
To lighten up this recipe, all milk may be used in place of the heavy cream. Also, 2% milk may be substituted for whole milk.
All ingredients should be at room temperature so that the melted chocolate does not re-solidify when it hits cold milk/cream/eggs.
You may decrease or omit the coffee/espresso granules if you are afraid of tasting them, but they mainly serve to enhance the flavor of the chocolate.
Variation ~ KAHLUA CHOCOLATE BREAD PUDDING: *Replace 1/2 cup milk with 1/2 cup Kahlua coffee liqueur *Beat 1-2 teaspoons Kahlua into 1 cup heavy cream for Kahlua Whipped Cream garnish
More yummy desserts…
Easy Homemade Peanut Butter Cups
{One-Bowl, Big-Batch} Monster Cookie Bars
Samantha, this bread pudding looks decadently delicious! I cannot stop laughing over the part about the “berry clashing,” mostly because I can so relate!! 🙂 We all have those things that just have to be right, and that’s what makes each of us special! Berry clash or not, (and I can totally see the whipped cream!) this looks amazing! Pinning! Thanks for sharing and the apple dish looks wonderful also!
Thank you for your commiseration, Cindy, and for assuring me that you were indeed able to visualize the whipped cream! 😉 I know that I am bizarre, but at least I embrace my quirks…ha! I appreciate the pin, and I hope you’re having a fabulous day!
Discovered your blog through Moonlight & Mason Jars! So excited to follow you and see what delicious treats you come up with. This bread pudding looks absolutely amazing, looks like I have something to make for my wife for valentines days! Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Thanks so much for stopping by! I hope your wife loves this dessert on Valentine’s Day! You sound like a good husband planning chocolate for her… 😉 I really appreciate the thoughtful comment…have a great afternoon!
haha.. you are too funny! The missing whip cream and strawberries instead of raspberries aside this dessert sounds amazing!
I am a total chocolate freak and have never made bread pudding before. But this dish looks so incredibly decadent and chocolaty.. yup.. totally going to make it. Make it will be my fast breaking dessert! 🙂 Pinning!
Hi Samantha! Stopping by from the Party Bunch and had to come check out this amazing Bread Pudding. How gorgeous!! The chocolate is making me want to have it for breakfast!! Have pinned! ~Erin
Thanks so much, Erin! Nothing wrong with chocolate for breakfast…or lunch, or dinner… 😉 Hope you get to try this one, and I appreciate the pin. Happy Friday!
What a beautiful and decadent dessert! Forget the whipped cream…your photos are stunning! Right down to your heart shaped pan. I LOOOOVE this – pinning! til I can make it. Thanks so much for sharing at Weekend Potluck!
Thank you so much for the kind words! I get excited every year around Valentine’s Day that I get to use that heart dish… 😉 I hope you love this when you try it! I really appreciate you hosting Weekend Potluck each week and also the pin. Have a great weekend! 🙂
Oh gosh, I am envying your heart shaped pan!! I am going to pin this to my group valentine’s board. If you want to join here is the link: http://www.pinterest.com/bethfosler/valentines-day-food/
Thank you, Beth! I get excited about using that baking dish every year. 😉 And thanks for the pin and the invite to the Valentine’s board…I’ll definitely check it out!
This looks seriously amazing! Yum!
Thank you, Ginnie! I hope you get to try this recipe…it is pretty darn tasty. 😉 I appreciate you stopping by!
This bread pudding looks so good, it totally stood out in all the links at the link party. How do you get such awesome pictures, you must be professional! I hope to someday get pictures and delicious looking food like yours someday!
You are too sweet, Shamene! Believe me, I am far from a professional photographer…I get plenty of not-so-great shots for every decent one. But I so appreciate your encouraging words! I think we’re all learning and improving with each blog post. 🙂
Can this be made without the coffee? (I REALLY dislike anything with coffee/mocha flavor!)
Absolutely, Barbara! It won’t hurt at all to leave it out. 🙂 Enjoy!
What a unique dessert! Love the raspberry sauce too!
Thank you, Julia! Raspberry pairs so well with chocolate, doesn’t it? I hope you get to try this recipe, and I hope you enjoy it if you do! 🙂
This chocolate bread pudding makes me so hungry. Your pictures are wonderful!!
Thanks for stopping by and linking up at Saturday Dishes. I pinned them!!
Blessings,
Diane Roark
Thanks so much for the kind words, Diane! I appreciate the pin, and I’m so happy to have had you stop by. Hope you’re having a wonderful weekend!
Stopping by from the Newlywed Pilgrimage Link Up. And I am glad I did! This is such a great idea! Looks amazing 🙂
Thank you, Amy, and welcome! Hope you get to try this bread pudding…it’s easy and yummy! 🙂
This looks absolutely fantastic and you say “simple to whip up!” Sounds great to me!! Thanks so much for sharing at Saturday Dishes!!
It really is simple, Lucy (and yummy)! Thanks for hosting Saturday Dishes, and thanks for hopping over to check out my post! 🙂
Congratulations…this post is being featured on Create It Thursday! Thanks for sharing such a great idea with us last week.
Thanks so much for the feature, Leslie! I always enjoy your party and I appreciate you hosting each week! Hope you’re staying warm… 🙂
I am a novice cook and just starting to try new things. This looks great!
Can it be made in advance, like a few hours before serving, and still be good?
And I have a heart shaped pan, but it is aluminum. Would that change cooking time or temp?
Thanks!
Hi Heather! Yes, if you need to make it a few hours ahead of time, I would just leave it on the counter until you’re ready to serve. It’s great at room temperature, or you could reheat if you prefer it warm. I usually just reheat individual servings by covering with a damp paper towel in the microwave, since reheating in the oven is probably best done with a water bath to keep the bread pudding moist and I never want to go to that much trouble. 🙂 If you’re going to bake it more than a few hours ahead of time, it probably does need to be stored in the refrigerator until you’re ready to serve.
The cooking temperature should remain the same regardless of the type pan you use, and the aluminum should work just fine. The cooking time could be slightly altered if your pan is much larger or smaller than an 8-cup capacity (which is about an 8×8″ pan). If your pan is smaller and your bread pudding ends up taller/thicker as a result, you may have to cook just a little bit longer (and vice-versa if your pan is larger). You want the bread pudding to be set in the center (not too jiggly), but you don’t want to cook it too long or it will dry out.
This recipe really is easy, so don’t be intimidated! Let me know if this makes sense or if you have any other questions. 🙂
That chocolate bread pudding looks so amazing I just had to make it! It’s actually in the oven right now as I am typing to you… ha ha, yum! Thanks for sharing your recipe. Btw, do you mind sharing where you got your heart shaped dish. I love it! Danielle
Hi Danielle! I hope the bread pudding was a hit! My heart shaped dish is from Williams Sonoma, but I’ve had it for years (like 10+), so I don’t know that WS carries it anymore. But I imagine someone does…I’ll keep my eyes peeled and e-mail you a link if I see one similar. 🙂 Hope you have a great weekend!
I was searching for an easy bread pudding recipe and came across yours-wow! I had to decrease the size (just me and my hubby), used bittersweet chocolate (the darker, the better for us), and raspberries, then topped it with sugar-free vanilla ice cream and a drizzle of Kahlua. It was fantastic! I used individual heart-shaped baking dishes so it looked great, too. My husband says, “It’s a keeper!” Thanks and I’m looking forward to trying more food from your website!
I’m so happy to hear that this bread pudding was a hit, Kathy! It sounds delicious with your modifications. 🙂 I’m looking forward to you stopping back by to visit soon and I hope you find more recipes to try out then. Have a great week!