Maybe you think of bread pudding as an afterthought—just a convenient way to use up old bread. It’s enjoyable, sure. But you don't buy bread thinking, “I’m going to wait for this to go stale so I can make bread pudding out of it.”
That's until you make this dark chocolate sesame bread pudding. After the first bite, you'll be leaving bread out to get stale on purpose.
- 6–7 cups day-old bread, cubed
- 1 ½ cups dark chocolate chips
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 4 eggs
- 2 cups evaporated milk
- 1 cup heavy cream
- ⅔ cup white sugar
- 2 tbsp sesame oil
- brown sugar, for sprinkling (optional)
Prepare bread pudding: Combine bread, chocolate chips, and black and white sesame seeds in a large bowl. In a separate bowl, add eggs, evaporated milk, heavy cream, white sugar, and sesame oil. Whisk to combine. Pour milk mixture into the bread and chocolate, then toss until fully coated. Cover bowl and let soak in the fridge for 1 hour up to overnight.
Prepare for baking: Preheat oven to 350°F or 176°C.
Bake: Lightly grease a 9x13-inch baking pan with butter or neutral oil. Transfer bread pudding into the pan in an even layer. Sprinkle brown sugar, if using, over the bread. Bake in preheated oven for 45 minutes, or until bread pudding is well-browned, puffed, and caramelized at the top. Let cool slightly before serving.