Chocolate Bread Pudding

Chocolate and bread pudding sound like a match made from heaven.  Actually this is my favorite chocolate bread I've ever taste in my entire life.

So many version are coming out treacly and dull, no chocolate punch at all.  I guess there is something missing or may I see they add some more ingredients that doesn't give at all that chocolaty taste.

And as a chocolate lover I have to make my own experiment to justify my query.

• SOAKED IN DAIRY COCOA AND SUGAR

RESULT: 

The bread is fully saturated

  

• SOAKED IN CUSTARD MADE WITH MELTED CHOCOLATE

RESULT: 

BREAD REMAINS DRY IN SPOTS

Here's what I discovered in order to have that melted semisweet chocolate to CHOCOLATE BREAD PUDDING.

~Soak the toasted bread in a warm mixture of heavy cream, milk, espresso and cocoa powders, and sugar to infuse each piece with chocolate before adding the rich custard made with melted chocolate.

RECIPE

photo credit: mikeandanna via photo pin cc

• 1 (12-inch) loaf challah, cut into 1/2-inch cubes (about 12 cups)
• 4 cups heavy cream
• 2 cups whole milk
• 1 cup(7 ounces) sugar
• 1/2 cup(1 1/2 ounces) Dutch-processed cocoa (Use Dutch-processed cocoa.  Natural cocoa powder will make the bread pudding too bitter.
• 1 tablespoon instant espresso powder
• 8 ounces semisweet chocolate, chopped
• 10 large egg yolks

How to cook it?

1. Heat oven to 300 degrees. Put the oven rack to middle position.  For 30 minutes put the bread on a rimmed baking sheet and toast it, stirring occasionally, until golden crisp.  Transfer to a large bowl.
2. 325 degrees increased oven temperature.  On a 13 by 9-inch baking pan grease it.  Heat 1 1/2 cups cream, milk, 1/2 cup sugar, cocoa, and espresso powder in saucepan over a medium-high heat, stir occasionally, until steaming and sugar dissolves.
3. Pour warm mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, this is for about 10 minutes.
4. Bring additional 1 cup cream to simmer in saucepan over a medium-high heat.  Remove from heat but still continue on stirring until chocolate got smooth thingy texture.
5. Transfer 1 cup chocolate mixture to medium bowl and let it cool for 5 minutes(cover it).
6. Add egg yolks, the remaining 1 1/2 cups cream, and remaining 1/2 cup sugar to bowl with chocolate mixture and whisk to combine.
7. Transfer the soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over soaked bread mixture.
8. Bake until pudding is just set and surface is slightly crisp, about 45 minutes.
9. Let it cool for 30 minutes.  Warm reserved chocolate mixture over low heat, then pour over bread pudding.
10. Serve.

Note: If you have leftover bread pudding you should refrigerate it; after that you can reheat it if you want to eat it again.