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So easy a kid could do it. No, really, let your kid do it.


6 to 8 Servings

Unsalted butter, room temperature (for baking dish)


pound day-old loaf brioche or challah, sliced ½” thick


cups whole milk


ounces semisweet chocolate, coarsely chopped


cup sugar


teaspoon vanilla extract


teaspoon kosher salt


large eggs

Whipped cream (for serving; optional)


Step 1

Preheat oven to 325°. Generously butter a 13x9” baking dish; arrange bread in dish, overlapping as needed to fit.

Step 2

Heat milk, chocolate, sugar, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring until chocolate is almost completely melted, about 3 minutes. Remove from heat and stir until chocolate is completely melted (this method prevents chocolate from burning). Let cool.

Step 3

Add eggs one at a time to chocolate mixture, whisking to blend after each addition. Pour over bread, pressing to help bread absorb liquid. Let sit at room temperature until bread is saturated, about 1 hour.

Step 4

Bake uncovered until bread pudding is just set (it will jiggle slightly), 30–35 minutes. Let cool slightly on a wire rack. Serve with whipped cream, if desired.

Step 5

DO AHEAD: Bread pudding can be assembled 1 day ahead. Cover and chill.