Calling all chocolate lovers! When you really want to take your love for all things chocolate to the next level, this Salted Chocolate Bread Pudding is the decadent dessert you have been waiting for. This upgraded bread pudding combines challah bread and rich chocolate custard with the light, crunchy and delicate flavors of Le Saunier de Camargue Fleur de Sel finishing sea salt.
This post has been written in partnership with Le Saunier De Camargue. All opinions are mine alone.
It doesn’t take much of an excuse for me to indulge in one of my all-time favorite desserts — bread pudding. And although bread pudding is fantastic as-is, there are so many ways to make it. But there is just something about chocolate and sea salt that makes this version one for the books.
My grandmother would only make her bread pudding twice a year, and you better believe I wasn’t too far from the kitchen. The difference in this recipe versus my grandmothers is most definitely the chocolate and sea salt. And we all know what chocolate and sea salt add to any recipe.
A little background on bread pudding…
Bread pudding actually goes all the way back to the 11th and 12th centuries, where it was used in sweet dishes, so stale bread would not go to waste. The dessert would be coined “poor man’s pudding” due to the nature of its humble beginnings during those times. This dessert is now enjoyed in many homes and restaurants and could be considered somewhat of a staple in Creole cuisine.
Ingredients you’ll need to make chocolate bread pudding:
The secret to a great bread pudding is the bread. I typically use challah or brioche for my bread. However, french bread will work as well. Whichever bread you choose, you’ll want it to be stale before using it. Allow it to sit overnight, and the next day it will be ready to soak up all that chocolate custard goodness.
Chocolate bread pudding needs lots of chocolate, and for this, you’ll need semi-sweet chocolate chips. Add a bit in between the cubes of bread before layering on the chocolate custard and use some in the end to layer on top.
To create your custard sauce, combine evaporated milk, butter, sugar, brown sugar, eggs, honey, vanilla extract, ground nutmeg, ground cinnamon, and ground turmeric.
The ingredient that brings this dessert together is the Le Saunier de Camargue Fleur de Sel sea salt. It is the perfect finisher for this bread pudding and enhances its flavor, texture, and overall experience.
Why Le Saunier de Camargue Fleur de Sel sea salt?
Hailing from the South of France, Le Saunier de Camargue Fleur de Sel(“flower of salt”) is the ultimate finishing salt and is known for its great taste and delicate crunch. It is harvested by hand, 100% natural, and free from additives. Our mantra is all about turning something good into something great, and this sea salt does just that. It elevates your dish with minimal effort.
How to make chocolate bread pudding:
This recipe begins with the bread you choose, and I chose to go with one of my favorites, a challah bread loaf. (You want to make sure your bread sits for at least a day before starting this recipe.) Cut your bread loaf into cubes and set to the side.
Add your butter and chocolate chips to a warm cooking pot on low heat and stir until melted. Once the chocolate is smooth and creamy, remove from heat.
In a large bowl, all remaining ingredients and whisk until well combined. Fold this mixture into the melted chocolate.
Place the bread pieces into a casserole dish along with a handful of chocolate chips dispersed evenly in between the bread cubes. Pour your chocolate custard sauce evenly over the bread pieces and cover. Place in the refrigerator for at least 1 hour.
When it’s ready for the oven, sprinkle on a few more chocolate chips.
Bake this dish at 350 degrees for 45 minutes, then remove from heat.
Sprinkle the Le Saunier de Camargue Fleur de Sel sea salt evenly over the top of the dish to enhance the flavor profile and texture. Allow it to cool for 10 minutes, then serve.
What is the consistency of bread pudding?
When your bread pudding is removed from the oven and cooled when you cut into the desert, it should be moist, soft, somewhat mushy/wet, but remain intact (and whole) when removed from the baking dish. The key is to make sure your bread is completely soaked before baking.
If you’re a chocolate lover and a fan of bread pudding, this Salted Chocolate Bread Pudding will be right up your alley.
You can serve this warm topped with vanilla ice cream or simply with a dollop of whipped topping. Either way, you feel like you are eating a dessert made special for you that is perfect for the holidays. Enjoy!
This decadent Salted Chocolate Bread Pudding combines challah bread, rich chocolate custard, & sea salt for a dessert fit for chocolate lovers!
1 lb. Challah Bread Loaf
8 tbsp. Butter
14 oz. Semi-Sweet Chocolate Chips
4 cups Evaporated Milk
1 cup Sugar
1/3 cup Brown Sugar
4 Large Organic Eggs
1 tbsp. Honey
1 1/2 tsp. Vanilla Extract
1 tsp. Ground Nutmeg
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Turmeric
1 tsp. sea salt
Cut the challah bread into cubes then set to the side.
Add butter and 12 oz. chocolate chips (save 2 oz. for later step*) to a warm pot on low heat and stir until melted. Remove from heat.
In a large bowl, combine evaporated milk, sugar, brown sugar, honey, vanilla extract, nutmeg, cinnamon, turmeric, and eggs. Mix together until smooth. Combine this mixture into the melted chocolate until blended.
Add bread cubes into a casserole dish. Add a few chocolate chips in between the bread cubes. Cover evenly with the chocolate custard. Cover and refrigerate for at least 1 hour.
Before baking, add additional chocolate chips over the top of the dish. Bake for 45 minutes at 350 degrees.
Sprinkle sea salt evenly over the top of the dish and allow the cool for 10 minutes.