Chocolate Overload Brownie Bread Pudding

I won’t lie to you, my loyal audience, this recipe was made on the same day as my last recipe Brownie Bread Pudding with Salted Caramel Cream Sauce. In fact, I broke the custard recipe in half to make this recipe, thus only made two ramekins of the regular Brownie Bread Pudding. [I live alone, guys, give me a break.] Besides, how could I not explore this great Brownie Bread Pudding recipe with a chocolate custard instead of the usual one? Answer, I just couldn’t help myself.

Long ago, while hanging out with a vegan, I found out all you really need for a chocolate bread pudding “custard” is chocolate, any type of milk, and sugar. Because I’m not a vegan, I threw an egg in for good measure! I also used the Salted Caramel Cream Sauce, because why not?

Without further adieu, the recipe:

Chocolate Overload Brownie Bread Pudding


4 oz unsweetened baking chocolate
1&1/2 c half-and-half (or any type of milk), cold, divided
1/4 c granulated sugar
1 large egg
1 tbsp melted butter
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 jar salted caramel ice cream topping, divided
1/2 loaf Challah bread, torn into 1-inch pieces
1 recipe (8×8 inch) cakey brownies, torn into 1-inch pieces

For sauce

3/4 c + 3 tbsp heavy cream, divided
1 tbsp cornstarch
1/4 c granulated sugar
remainder of salted caramel ice cream topping

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt chocolate in microwave (takes about two minutes, stir every 30 seconds).
  3. Whisk 1/2 cup half-and-half or milk into the melted chocolate. This will take a couple minutes of whisking to make a smooth consistency. Whisk until chocolate and milk are fully combined.
  4. In a separate large bowl, whisk together the sugar and eggs. Mix in melted butter and remaining 1 c half-and-half. Add the vanilla, cinnamon, and nutmeg, mix well. Then take a handful of brownie pieces and whisk them in.
  5. Mix melted chocolate mixture into custard mixture, whisk until smooth.
  6. In 4 ramekins (or mugs), layer in the Challah bread pieces and brownie pieces, until half full. Drizzle in a thin layer of salted caramel topping, and fill the rest of the way with more Challah and brownie pieces.
  7. Beat custard once more to break up the brownie pieces. Pour custard into the ramekins (split evenly among the four ramekins).
  8. Let sit to soak in for at least one hour (see notes).
  9. Put ramekins in the oven for 30-45 minutes, or until custard is set (the bread pudding will have puffed up and not look too jiggly or moist in the center).
  10. Put on cooling rack, and make the salted caramel cream sauce.
Sauce Directions
  1. Mix 3 tbsp heavy cream with cornstarch, set aside.
  2. Put remaining 3/4 c heavy cream in a small saucepan over medium heat. Stir frequently until bobbles form on surface.
  3. Slowly add cornstarch mixture while stirring constantly. Add the remainder of the jar of salted caramel sauce.
  4. Bring mixture up to boil then stir constantly for 3 minutes.
  5. Remove from heat and stir in sugar. Let cool.
  6.  Serve bread pudding hot or cold with warm salted caramel cream sauce on top.
  • The custard is very thick! Pour it slowly over the bread and brownie pieces.
  • The less fat the milk you use has, the less time it will need to soak.
  • For best results using half-and-half, let soak overnight in fridge.
  • More custard may need to be added after it soaks for a few minutes.

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