Dark Chocolate Raspberry Bread Pudding
Dark Chocolate Raspberry Bread Pudding is the ultimate indulgence, featuring soft brioche bread soaked in a rich vanilla bean custard, swirled with tangy raspberry jam, fresh raspberries, and decadent dark chocolate. Served warm with a scoop of creamy vanilla ice cream, this dessert is a perfect balance of sweet and tart, with a luscious texture that melts in your mouth.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Brioche bread or rolls, preferably dried out overnight
Turbinado sugar
Milk of choice
Heavy cream
Salted butter
Granulated sugar
Salt
Vanilla extract
Eggs
Dark chocolate
Fresh raspberries
Raspberry jam
Crème Anglaise (Optional):
Heavy cream
Whole milk
Vanilla bean
Egg yolks
Granulated sugar
Why You’ll Love Dark Chocolate Raspberry Bread Pudding:
Decadent Dark Chocolate: This bread pudding is laced with rich dark chocolate, adding a deep, indulgent flavor that pairs perfectly with the tartness of fresh raspberries.
Perfectly Balanced Sweet and Tart: The combination of raspberry jam and fresh raspberries brings a delightful sweetness and tartness that contrasts beautifully with the creamy vanilla bean custard.
Soft and Luxurious Brioche: Made with buttery brioche bread, this dessert has a melt-in-your-mouth texture, absorbing the vanilla bean custard for an incredibly soft and satisfying bite.
Warm and Comforting: Served warm, this dark chocolate raspberry bread pudding is the perfect comforting treat, ideal for cozy nights or special occasions.
Topped with Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy, cool contrast to the warm bread pudding, making every bite even more irresistible.
Rich, Creamy Vanilla Bean Custard: Soaked in a vanilla bean custard mix, the bread pudding has a luscious, velvety texture that makes it extra indulgent.
Elegant Yet Easy Dessert: Whether you're hosting a dinner party or enjoying a cozy night in, this bread pudding is a simple yet elegant dessert that will impress any guest.
Versatile and Crowd-Pleasing: With its combination of dark chocolate, raspberries, and vanilla, this dessert appeals to chocolate lovers, fruit lovers, and custard enthusiasts alike.
Great for Special Occasions: Dark chocolate raspberry bread pudding makes a beautiful and delicious dessert for holidays, birthdays, or any special occasion.
A Perfect End to Any Meal: This rich, flavorful dessert is the ideal way to end a meal, offering a satisfying mix of textures and flavors that will leave you craving more.
Tips for Making Dark Chocolate Raspberry Bread Pudding:
Use Fresh Brioche Bread: For the best texture, use slightly stale brioche bread, as it soaks up the vanilla bean custard beautifully without becoming too soggy. If your bread is fresh, lightly toast it to help it absorb the custard.
Infuse the Custard with Vanilla Bean: To elevate the flavor, use real vanilla bean or high-quality vanilla bean paste in your custard mix. This will give the bread pudding a rich, aromatic vanilla flavor that pairs perfectly with the dark chocolate and raspberries.
Don’t Overmix the Custard: When mixing the eggs, cream, and vanilla for the custard, be careful not to overbeat. You want a smooth, creamy texture, not too frothy, which will ensure a velvety result in the pudding.
Gently Incorporate the Chocolate and Raspberries: Fold the dark chocolate and fresh raspberries gently into the bread pudding mixture to avoid smashing the berries and to ensure the chocolate evenly melts and disperses throughout.
Let the Bread Soak the Custard: Let the bread cubes soak in the custard mixture for at least 30 minutes before baking. This allows the bread to absorb all the custard, creating a rich, creamy texture. For the best results, allow the bread to soak for 1 hour or longer.
Use Quality Dark Chocolate: Choose a high-quality dark chocolate with at least 60% cocoa for the perfect balance of rich, bittersweet flavor that complements the sweetness of the raspberries.
Layer the Ingredients for Even Distribution: For a uniform distribution of flavors, layer the bread cubes in the baking dish and sprinkle the raspberry jam and fresh raspberries between the layers, ensuring that each bite has a little bit of everything.
Check for Doneness: Bread pudding is done when the custard is set, but the middle is still slightly jiggly. If the top becomes too brown before the center is set, cover with foil and continue baking until fully cooked.
Serve Warm with Ice Cream: Serve the bread pudding warm, topped with a scoop of vanilla ice cream. The cold ice cream will melt into the warm pudding, adding a creamy texture and contrast to the rich, gooey dessert.
Make Ahead for Convenience: You can assemble the bread pudding ahead of time, cover it, and refrigerate it overnight. This allows the flavors to meld, and you can simply bake it the next day for a hassle-free dessert.
How to Store Dark Chocolate Raspberry Bread Pudding:
Store in an Airtight Container: Keep any leftover dark chocolate raspberry bread pudding in an airtight container at room temperature for up to 2 days. This helps retain the pudding’s soft texture and rich flavors.
Refrigerate for Longer Freshness: If you need to store the bread pudding for longer, place it in the fridge, where it will stay fresh for up to 4 days. Make sure it is covered tightly to prevent it from drying out or absorbing other odors in the fridge.
Freeze for Long-Term Storage: For longer storage, freeze dark chocolate raspberry bread pudding in an airtight, freezer-safe container or wrap it tightly in plastic wrap and foil. It will last for up to 2 months in the freezer. Be sure to thaw it in the fridge overnight before reheating.
Reheat in the Oven for Best Results: When you’re ready to enjoy your leftovers, reheat bread pudding in the oven at 350°F (175°C) for about 10-15 minutes to bring back its warm, creamy texture. You can also microwave individual servings for 30-60 seconds if you’re in a hurry.
Serve with Fresh Ice Cream: If you’ve stored the bread pudding in the fridge or freezer, it’s best to reheat it before serving. Add a fresh scoop of vanilla ice cream when serving, as it won’t keep well after being added to leftovers.
Reheat Gently to Maintain Texture: When reheating, avoid overcooking the bread pudding to prevent it from becoming too dry. The goal is to warm it through while keeping the texture rich and custardy.
Use Individual Portions for Easy Storage: For convenience, divide the bread pudding into single-serving portions before storing. This allows for easy reheating and reduces waste.
FAQs:
Q: What makes dark chocolate raspberry bread pudding so special?
A: Dark chocolate raspberry bread pudding is a decadent dessert made with soft, buttery brioche bread soaked in a rich vanilla bean custard, complemented by sweet raspberry jam, fresh raspberries, and bittersweet dark chocolate. It's the perfect balance of sweet, tart, and creamy, served warm with a scoop of vanilla ice cream.
Q: Can I use other types of bread for this recipe?
A: While brioche is the best choice for its rich, soft texture, you can substitute with challah or French bread. However, keep in mind that brioche provides a more buttery, tender result compared to other breads.
Q: How can I store leftover dark chocolate raspberry bread pudding?
A: Store leftover bread pudding in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in the oven at 350°F (175°C) for 10-15 minutes to restore its creamy texture.
Q: Can I freeze dark chocolate raspberry bread pudding?
A: Yes! You can freeze bread pudding for up to 2 months. Wrap it tightly in plastic wrap and foil, or store it in an airtight, freezer-safe container. Thaw it in the fridge overnight before reheating.
Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the bread pudding the night before, cover it, and refrigerate it overnight. Bake it the next day for an easy, stress-free dessert.
Q: How do I prevent the bread pudding from becoming soggy?
A: To avoid sogginess, make sure the bread cubes are not overly fresh. Slightly stale bread absorbs the custard better without becoming mushy. Also, allow the bread to soak in the custard mixture for at least 30 minutes before baking.
Q: What can I serve with dark chocolate raspberry bread pudding?
A: Serve this indulgent dessert with a scoop of vanilla ice cream for a creamy contrast to the rich, warm bread pudding. Whipped cream or a drizzle of raspberry sauce would also complement it nicely.
Q: Can I use frozen raspberries instead of fresh?
A: Yes, frozen raspberries can be used if fresh ones are unavailable. Just be sure to gently fold them into the bread pudding mixture to avoid crushing them, and adjust baking time if needed as frozen raspberries release more liquid.
Q: How do I know when the bread pudding is done?
A: The bread pudding is done when the custard is set but still slightly jiggly in the center. If the top gets too brown, cover it with foil and continue baking until it's fully set and golden.
Q: Can I make this recipe without dark chocolate?
A: Yes, you can substitute dark chocolate with milk chocolate or white chocolate, depending on your preference. The flavor will be different, but it will still be delicious!
Check out my other bread pudding recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this dark chocolate raspberry bread pudding. Happy baking!
