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Dark chocolate bread pudding

Journal

This bread pudding is the definition of wickedly wholesome! We used decadent dark chocolate, our sprouted buns, and 2% milk when we created this recipe, making it sinful and heavenly all at the same time. Consider this dessert recipe a delicious base for your sweet experiments. Add a tablespoon of liqueur to the sauce (we like orange and coffee flavors) or add two bananas and a handful of chopped walnuts to the bowl when you mix the bread cubes with the batter to make a chunky monkey treat.

Ingredients

  • 4 tbsp unsalted butter, melted, plus more for the dish
  • 8 Angelic Bakehouse burger buns, cubed
  • 3 large eggs plus 3 egg yolks
  • 1½ cups milk
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 6 oz dark chocolate, chips or chopped
  • 4 oz dark chocolate
  • 1 tbsp milk or liqueur

Instructions

  1. Preheat the oven to 350° F and butter a shallow 2-quart baking dish.
  2. Toss the hamburger buns with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
  3. Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Gently pour toasted hamburger bun cubes into the egg mixture and combine. Pour into prepared baking dish and top with 4 oz. dark chocolate.
  4. Cover the baking dish with foil and bake 30 minutes. Uncover, top with the 2 oz chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
  5. To make the sauce, stir the butter, chocolate and milk or liquor over medium low heat in a small saucepan until melted and shiny.
  6. Serve the bread pudding with the chocolate sauce.