The bread stays golden here; the chocolate arrives as chopped dark chocolate, half soaked in with the cubes and half scattered on top before baking.
Mini marshmallows go on for the final five to ten minutes so they soften without melting away, and a warm sauce of cream poured over dark chocolate is spooned on at the table.
When the Chocolate and Marshmallows Go In
Three separate moments, each with its own job.
The soak
Half the chopped chocolate
Pockets inside.
Into the oven
The rest of the chocolate on top
Bake 35 minutes.
Minute 35
Mini marshmallows
5 to 10 minutes more, to 160°F.
At the table
Warm chocolate sauce and powdered sugar
How to Make It
Dish ready
Heat oven to 350°F and butter a 9-by-13-inch baking dish.
Soaked with half the chocolate
Whisk the eggs, milk, cream, sugar, vanilla and salt. Add the bread cubes and half the chopped chocolate; soak 15 minutes.
Topped and baked
Transfer to the dish, scatter the remaining chocolate over the top and bake 35 minutes.
Marshmallows added
Scatter the marshmallows over the pudding and bake 5 to 10 minutes more until the custard is set at 160°F and the marshmallows soften.
Chocolate sauce
Heat 1/2 cup cream until steaming, pour over the 4 oz dark chocolate and stir smooth.
Served
Serve with the dark chocolate sauce and a light dusting of powdered sugar.
Ingredient Notes
- Dark chocolate
- Six ounces chopped for the pudding and four more for the sauce.
- Mini marshmallows
- Three-quarters of a cup, added near the end of baking.
- Brioche cubes
- Ten cups, day-old, which stay golden under the chocolate.
Success Tips
- Chop the chocolate into chunks rather than shavings so it holds as pockets.
- Pull the dish when the marshmallows are soft and just starting to colour.
- Stir the chocolate sauce from the centre outwards until it turns glossy.
Why This Recipe Works
- Splitting the chocolate gives pockets inside and a dark crust on top.
- Adding marshmallows late keeps them round and white.
- A plain vanilla custard lets the dark chocolate stand out.
- Hot cream melts the sauce chocolate smooth without a double boiler.
Serving Ideas
Spoon the pudding into shallow bowls, pour the warm sauce around it and dust lightly with powdered sugar.
Storage and Reheating
Refrigerate
Refrigerate leftovers; the sauce firms when cold and loosens again with gentle warming.
Frequently Asked Questions
Is the bread itself chocolate?
No. The bread and custard stay golden; the chocolate comes from the chunks and the sauce.
When do the marshmallows go on?
After 35 minutes of baking, for the last 5 to 10 minutes.
