Desserts
This Carmine's chocolate bread pudding recipe delivers a decadent twist on a classic dessert, blending deep cocoa richness with a hint of carmines' signature tang. The secret lies in using toasted bread cubes that create a satisfying crunch, while a velvety chocolate custard soaks through every layer.
I developed this version after years of perfecting bread pudding, and the carmines extract adds that signature depth without overpowering the chocolate flavor.
The beauty of this recipe is its balance—warm spices like cinnamon complement the cocoa, while a touch of carmines extract creates that familiar red velvet note you love.
It bakes up with a golden crust that contrasts perfectly against the creamy interior, and the aroma alone will have everyone gathering in the kitchen. The technique is straightforward, but the result is restaurant-quality dessert that feels special enough for company.
What makes this version truly special is how the flavors develop during baking. The bread absorbs the custard while toasting slightly at the edges, creating texture contrast in every bite. Topped with whipped cream and a dusting of carmines powder, it becomes a showstopper dessert that's surprisingly simple to make.
This is comfort food at its finest—rich, indulgent, and packed with familiar flavors you'll crave again and again.
Perfect for holiday gatherings, dinner parties, or when you simply need a decadent treat. The recipe scales beautifully, making it ideal for feeding a crowd while still feeling personal. Let's get baking—this chocolate bread pudding will become your new favorite dessert.
Ingredients for carmines chocolate bread pudding
Six ingredients transform simple bread into decadent chocolate comfort with carmines' signature tang.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old French Bread Loaf 🍞 | 1 ½ lb | Crust removed, cubed 1-inch |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For toasting bread cubes |
| Unsalted Butter 🧈 | ¾ cup | Full-fat for richness |
| Granulated Sugar 🍚 | 1 cup | Light brown preferred |
| Unsweetened Cocoa Powder 🍫 | ½ cup | High-quality Dutch-processed |
| Carmine's Extract 🍓 | ½ tsp | For signature tang |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Warmed slightly |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Vanilla Extract 🌸 | 1 tbsp | Pure Madagascar preferred |
| Carmine's Powder 🍓 | 1 tbsp | For garnish |
| Whipped Cream ☁️ | 1 ½ cups | Stabilized with powdered sugar |
The bread is non-negotiable—day-old French bread with that perfect crust gives the best texture. Whole Foods or your local bakery usually have it, but any crusty loaf works. Toast the cubes in olive oil until golden before baking—this creates that satisfying crunch. For the carmines extract, Trader Joe's has a great bottle, but any natural food store carries it. The cocoa powder? Valrhona or Ghirardelli make all the difference—don't skimp. I always buy extra because it's used in so many desserts.
No carmines extract? 1/4 tsp beet powder plus 1/2 tsp red food coloring mimics the color (though not the flavor). Freshly ground cinnamon is ideal, but dried works at the same amount. Running low on whipped cream? Whip heavy cream with powdered sugar—no fancy equipment needed. The butter should be room temperature when mixing with sugar—soft enough to press with a finger. For a quicker version, use half butter, half coconut oil, though the flavor won't be identical. The vanilla extract matters here—Madagascar bourbon adds depth that imitation can't match.
This dessert tastes even better the next day—make the custard ahead and assemble when ready to bake. Store leftovers covered at room temperature for 2 days or refrigerated for 4 days. The whipped cream should be added fresh before serving, but you can make it a day ahead and refrigerate. For a crowd, double the recipe—it scales perfectly. The carmines powder garnish is optional but adds that signature touch. Keep it in a dark, airtight container to preserve its vibrant color.
Why You'll Love This Recipe
- Here’s what sold me: I can stretch one loaf into two servings, and the ingredients cost me pennies. That cocoa powder? A small bag lasts forever. It’s the kind of dessert that makes you feel fancy without breaking the bank.
- No Waste, All Flavor: I swear by using day-old French bread—no crusts, no fuss. That stale loaf? It soaks up the custard like a dream, turning what would’ve been scraps into something ridiculously good.
- Rich Without the Guilt: The cocoa powder and butter create this deep, velvety chocolate taste, but honestly? The olive oil in the custard keeps it from being too heavy. It’s decadent, but the texture stays light and satisfying.
- Weeknight Magic: Between us, this is my go-to when I need dessert fast. Toss in a few eggs, some milk, and a splash of vanilla—no fancy steps. Bake it while you’re waiting for dinner, and boom, you’ve got a crowd-pleaser with zero effort.
Step-by-step instructions for Carmine's chocolate bread pudding
Here's how to transform simple ingredients into a decadent, textured dessert with deep cocoa richness.
Prepare the Toasted Bread Base
Preheat your oven to 350°F and line a baking sheet with parchment paper. Cut the 1.5 lb day-old French bread loaf into 1-inch cubes (remove crusts first for cleaner texture). Arrange the cubes in a single layer on the prepared sheet.
Drizzle the bread cubes evenly with the 0.25 cup extra-virgin olive oil and toss gently to coat. Spread them back out on the sheet, ensuring no cubes overlap. Bake for 10-12 minutes until the edges are golden and crisp and the cubes feel dry to the touch. This toasting step creates that perfect crunch contrast we're after—don't skip it.
Create the Chocolate Custard Mixture
In a large mixing bowl, melt the 0.75 cup unsalted butter and 1 cup granulated sugar together over a double boiler or in 30-second bursts in the microwave, stirring between each interval. The mixture should be smooth and slightly warm to the touch.
Whisk in the 0.5 cup unsweetened cocoa powder, 0.5 tsp Carmine's extract, 1 tsp ground cinnamon, and 0.5 tsp salt until completely dissolved. In a separate bowl, lightly beat the 4 whole large eggs until frothy but not fully emulsified. Slowly pour the egg mixture into the chocolate mixture while whisking constantly to prevent scrambling.
Combine with Cream and Milk
Gently fold in the 1.5 cups heavy cream and 1 cup warmed whole milk using a spatula, being careful not to deflate any air bubbles. Stir in the 1 tbsp vanilla extract and the toasted bread cubes until everything is evenly coated. The mixture should be thick but pourable—if it seems too stiff, add an extra 2 tablespoons of milk.
Transfer the batter to a greased 8x8-inch baking dish and smooth the top with a spatula. The bread cubes should be fully submerged, with just a few visible at the surface for that signature bread pudding look. Here's where it gets fun—sprinkle the top evenly with the 1 tbsp Carmine's powder for that signature decorative touch.
Bake to Golden Perfection
Place the baking dish in a water bath by setting it inside a larger roasting pan filled with 1 inch of hot water. This creates steam that keeps the pudding moist. Bake at 350°F for 45-50 minutes until the edges are set and the center just jiggles slightly when shaken.
You'll know it's done when the top is deep golden brown and a knife inserted near the center comes out clean but with slight resistance. The pudding should feel firm to the touch but still have a slight wobble—this indicates perfect doneness. Remove from the water bath and let it cool for 10 minutes before serving.
Serve with Whipped Cream Topping
Whip the 1.5 cups whipped cream with 1 tablespoon powdered sugar until soft peaks form. Spoon the whipped cream over the warm bread pudding and dust with additional Carmine's powder if desired. The contrast of warm, custardy pudding with cool, airy whipped cream is what makes this dessert truly special.
Slice into 6 equal portions and serve immediately while still warm. Each bite should deliver that perfect balance of crispy bread, rich chocolate custard, and velvety whipped cream. For extra decadence, drizzle with warm chocolate sauce or caramel before serving—just make sure to do this right before plating so the toppings stay glossy.
Pro Tips For Making Carmines Chocolate Bread Pudding
- Soak the Bread Right: Tear that day-old French bread into 1-inch chunks—no need for perfect cubes—and spread them in a single layer on a baking sheet. Drizzle with olive oil and toss until just coated, then sprinkle with half the sugar and cocoa powder before adding the custard mixture. This ensures every bite gets that rich, fudgy texture without turning into a soggy mess.
- Butter the Pan First: Skip the flour spray and use a generous pat of softened butter (about 1 tablespoon) to coat the baking dish before adding the bread. Wipe off any excess with a paper towel—this guarantees a crisp bottom crust that won’t stick, even if you’re impatient and pull it out early.
- Don’t Overmix the Custard: Whisk the eggs, sugar, and cocoa powder together just until combined—lumps are fine. Overbeating introduces too much air, which can make the pudding dense or even crack in the oven. Think "smooth but not silky," like a thick milkshake.
- Bake Until the Center Jiggles: The pudding’s done when the edges are set but the center still wobbles slightly—like a firm Jell-O. If you’re unsure, slide a knife in: it should come out clean but slightly wet. Overbaking turns it into rubber; underbaking leaves it gummy. Trust the jiggle.
Perfect pairings for carmines chocolate bread pudding
Warm Spiced Coffee
Pair this decadent bread pudding with a cinnamon-spiked latte made using equal parts hot milk and brewed coffee, topped with a sprinkle of ground cinnamon and a dash of vanilla extract. The warm spices mirror the cinnamon in the pudding while the coffee's bitterness cuts through the richness.
For an extra touch, add a ½ teaspoon of carmines extract to the milk before frothing—it enhances the red velvet notes without overpowering. 🌟
Chocolate-Dipped Strawberries
Serve alongside dark chocolate-dipped strawberries for a vibrant contrast. Melt ½ cup dark chocolate (at least 60% cocoa) with 1 teaspoon carmines extract for color and flavor, then dip 12 fresh strawberries and chill until set.
The tartness of the strawberries balances the sweetness of the pudding, while the chocolate ties everything together. Arrange them on a platter around the bread pudding for a visually stunning presentation.
Vanilla Bean Ice Cream
A scoop of homemade vanilla bean ice cream elevates this dessert to restaurant-quality status. Look for Madagascar bourbon vanilla for depth, and fold in a pinch of carmines powder for subtle color and flavor.
The cold, creamy texture contrasts beautifully with the warm, custardy pudding. For a shortcut, use high-quality store-bought vanilla ice cream—just avoid artificial flavors that might clash with the carmines notes.
Espresso Martini Garnish
For a sophisticated touch, serve with an espresso martini garnished with a dusting of carmines powder on the rim. The coffee and alcohol complement the chocolate and carmines flavors while adding an adult twist.
Skip the olive—use a cocoa powder-dusted sugar rim instead for a cohesive dessert-and-drink experience. The bitterness of the espresso enhances the chocolate's depth, creating a harmonious flavor profile.
Warm Caramel Sauce
Drizzle the served bread pudding with homemade caramel sauce infused with ½ teaspoon carmines extract for a signature twist. Heat ½ cup heavy cream with ½ cup granulated sugar and 2 tablespoons butter until smooth, then stir in the extract.
The caramel's sweetness softens the chocolate's intensity while the carmines adds a familiar tang. Serve immediately to maintain the sauce's glossy finish.
Red Velvet Cake Crumbles
For a nostalgic touch, serve the bread pudding alongside crumbled red velvet cake (baked or store-bought). The cake's moisture and carmines flavor amplify the pudding's profile, creating a layered dessert experience.
Sprinkle the crumbles over the whipped cream topping or serve them on the side for dipping. This pairing feels like a celebration in every bite—perfect for holidays or special occasions. 💛
Nutrition facts
Frequently asked questions
Can I substitute regular red velvet cake mix for the carmines extract?
You can try, but the results won't be identical. Red velvet cake mix contains carmines powder (the dry form), but it lacks the liquid extract's depth. For best results, use ½ teaspoon carmines extract plus ¼ teaspoon beet powder for color. The extract provides that signature tangy-sweet flavor that powder alone can't replicate.
Why does my bread pudding come out too dry?
Overbaking is the most common cause. Remove it when the center just jiggles slightly—it'll continue setting as it cools. Another fix: add 2 tablespoons extra milk to the custard if the bread seems too dry before baking. For extra moisture, place a water bath under the dish during baking to create steam.
How can I make this gluten-free?
Use a gluten-free French bread loaf (like Schär or Canyon Bakehouse) and ensure your cocoa powder is certified gluten-free. The custard mixture remains the same, but check that all other ingredients (like vanilla extract) are also gluten-free. The texture will be slightly different but still delicious.
Can I prepare this ahead of time?
Assemble the pudding up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge (add 5-10 extra minutes to baking time). For best results, let it sit at room temperature for 30 minutes before serving to bring out the flavors. The whipped cream should be added fresh.
What's the secret to getting that perfect golden crust?
The water bath and broiling are key. After baking, broil for 1-2 minutes until the top turns deep golden brown. For extra color, sprinkle the top with 1 tablespoon carmines powder before broiling. The high heat caramelizes the sugars, creating that beautiful crust while keeping the inside creamy.