1. Lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan, or equivalent.
  2. Toss the bread cubes with 1 cup of the chopped semisweet chocolate, and place in the prepared pan.
  3. Combine the remaining chopped chocolate with the sugar, cocoa, and 1 1/2 cups of the milk or half & half in a saucepan set over low heat.
  4. Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth.
  5. Transfer to a large bowl, and whisk in the remaining milk or half & half. Whisk in the eggs, salt, and vanilla.
  7. Preheat the oven to 325°F.
  8. Bake the pudding for 45 to 50 minutes, until it's set. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving.
  9. Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar.
  10. Store, refrigerated, for up to 5 days.

Tips from our Bakers

  • A 1-pound loaf of bread or brioche should yield about 6 1/2 cups bread cubes. Otherwise use 10 to 12 slices of bread, cut into 1/2" cubes.