Bread pudding is often an after-thought—just a convenient way to use up old bread. It’s enjoyable, sure. But no one really buys bread thinking, “I’m going to wait for this to go stale so I can make bread pudding out of it.” It’s shameful because, given the chance, bread pudding is a great dessert in its own right; one that can be made even better with a few tweaks. Case in point: this dark chocolate sesame bread pudding recipe.
How to Make Dark Chocolate Sesame Bread Pudding
This quick and easy recipe follows the usual bread pudding steps. Plus, it needs only a couple of ingredients you probably already have on-hand, especially if you’re a frequent baker.
First, combine the bread, dark chocolate chips, and sesame seeds in one container. If you don’t have chips, feel free to use chopped dark chocolate instead.
Then, combine the evaporated milk, heavy cream, sesame oil, eggs, and white sugar, whisking until smooth.
Transfer the wet custard mixture to the bread mixture, then toss it so that everything is well-distributed and immersed in the liquid.
Cover the mixture with plastic wrap (or even better, use a mixing container that has a lid!) then leave it in the fridge for at least an hour up to overnight. This will give the bread enough time to soak in the custard so that it takes on more flavor and ends up creamy once baked.
An hour before baking, heat up your oven to 450F. Take out your mixture and transfer it to a greased 9×13-inch baking pan. Alternatively, you can use whatever oven-safe dish that can fit everything. You can top it with some sprinkles of brown sugar or with even more dark chocolate and sesame seeds.
Bake the bread pudding for 45 minutes. You’ll know if it’s ready when it’s set, puffy, and well-browned. The top should also be caramelized if you’ve put some brown sugar on top.
Sweet, Slightly Savory Bread Pudding
This dark chocolate sesame bread pudding is gooey on the inside and a little bit crispy on top. There’s a good amount of melted dark chocolate smeared in every bite. The combination of dark chocolate and sesame (in both seeds and oil forms) might be odd. But the latter gives it a nice nuttiness and slight savoriness that cuts through the creaminess and sweetness of the dessert. You can use milk chocolate (or even white chocolate) for this. But the richness and bitterness of the dark chocolate work best.