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Studded with prunes and chocolate and gently flavored with orange zest, this bread pudding stands out from similar recipes. Serve it alone or with crème fraîche.
Pour the milk into a small pot and bring to a simmer over medium-low heat. Put 80 g [3/4 cup] chocolate in a heat-proof bowl. Pour the milk over the chocolate and let sit for 5 minutes. Stir until the chocolate has completely melted into the milk. Cool to room temperature.
Preheat the oven to 350F. Butter a 2-quart [2 l] baking pan. In a large bowl, mix together the remaining 150 g [2 cup] chocolate with the bread and dried plums. Evenly distribute the mixture in the prepared pan.
Whisk together the eggs, sugar, cinnamon, salt, vanilla, and zest. Whisk in the chocolate milk. Pour over the bread and let sit for 15 minutes so the bread can absorb the custard.
Bake until the custard is nearly set, about 35 minutes. Serve warm or at room temperature.
420 ml /1 3/4 cups whole milk
210 g /1 1/4 cups bittersweet chocolate pieces or chips
145 g / 3 1/2 cups bread cubes from brioche or challah
200 g / 1 1/2 cups Diced Dried Plums
4 large eggs
50 g / 1/4 cup sugar
1 g / 1/4 teaspoon cinnamon
1 g / 1/4 teaspoon salt
10 g / 2 teaspoons vanilla extract
2 g / 1 tablespoon orange zest
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