Simple bread pudding recipe with dark chocolate, made more decadent with a fruity, spiked chocolate sauce
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.
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.