Chocolate Chunk Bread Pudding with Red Wine Chocolate Sauce
Servings: 8 servings
Simple bread pudding recipe with dark chocolate, made more decadent with a fruity, spiked chocolate sauce
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Ingredients
- 1 loaf day-old French bread
- 4 eggs
- 1 cup sugar
- 1 cup heavy cream
- 1 cup half and half
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 tablespoons cocoa powder
- 2 ounces bittersweet baking chocolate cut into chunks
For the Red Wine Chocolate Sauce
- ½ cup heavy cream
- 1 tablespoon cocoa powder
- ¼ cup sugar
- ½ cup red wine
- 2 tablespoons butter softened
- 6 ounces semi-sweet baking chocolate
- 1 pinch sea salt
Instructions
For the Chocolate Chunk Bread Pudding
- Tear or cut French bread into small (about one-inch) pieces and set aside.
- In a large mixing bowl, beat eggs until uniform then add sugar, heavy cream, half and half, melted butter, vanilla extract, cocoa powder, and sea salt. Stir until combined.
- Fold bread pieces into wet mixture until they have soaked up the mixture then fold in chocolate chunks.
- Transfer bread mixture into a square baking pan or medium-sized casserole dish and place into oven to bake for about 50 minutes or until top of bread pudding is golden brown and just lightly springy when pressed.
For the Red Wine Chocolate Sauce
- While bread pudding bakes, add the heavy cream, cocoa powder, and sugar to a small saucepan over medium heat and whisk until uniform. Bring to a simmer and continue simmering for about 5 minutes.
- Remove from heat and stir in wine, butter, baking chocolate, and sea salt until smooth. Let sauce sit for about 10 minutes then serve with bread pudding.