This dessert is so lovely! The chocolate flavor from the rich custard and mini chocolate chips combined with the light, crunchy pecan pieces, and the luscious caramel makes this such a wonderfully indulgent dessert that is perfect for celebrating date night, Valentine’s Day, or even any other holiday!

I made a video featuring this recipe, as well as my Valentine’s Day Popcorn and my Red Velvet Mug Cakes for Two! Check it out here:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Ingredients:

• 1-2 slices of bread
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk
• 1 1/2 teaspoons unsweetened dark cocoa powder
• 1/4 cup granulated sugar
• Very light pinch of salt
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 4 tablespoons caramel, divided
• 1 tablespoons mini chocolate chips, divided
• 2 tablespoons chopped pecan pieces

Click here to purchase a container of Hershey’s unsweetened dark cocoa powder (best value is with Amazon Fresh):

Click here to purchase a 6 containers of Hershey’s unsweetened dark cocoa powder (great value on Amazon):

Equipment:

• Bread knife
• Baking sheet
• Aluminum foil
• Saucepan
• Whisk (x2)
• Small or medium-size mixing bowl
• Medium mixing bowl
• Strainer/sifter
• Spoon
• 2 ramekins (8 ounce size)

I use the bread knife from my Cosmic Knife Set:

Here is a link for the ramekins I use:

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Directions:

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil and then spray it with non-stick cooking spray.
2. Cut the bread slice(s) into small cubes. Spread the bread pieces onto the foil-lined baking sheet, and then bake this for approximately 12-15 minutes. Once the bread is out of the oven, adjust the oven temperature to 350°F.
3. While the bread pieces bake, prepare the custard mixture. To a saucepan, add the heavy whipping cream, whole milk, and unsweetened dark cocoa powder. Give that a quick whisk and then place the pan on medium-high heat on the stove until it reaches a simmer.
4. While the cream mixture comes to a simmer, to a small or medium-size mixing bowl, add the granulated sugar and salt. Give that a quick whisk and then add the large egg yolks. Whisk these ingredients together until the mixture slightly lightens in color, about 1-2 minutes.
5. Once the cream mixture is brought to a simmer, remove from the heat. Slowly pour some of the cream mixture into the egg yolk and sugar mixture, making sure to whisk constantly as the warm dairy is added. Pour more of the cream into the mixing bowl in small increments, until about half of the dairy mixture is has been added to the mixing bowl. Make sure to whisk constantly while doing so.
6. Whisk constantly while you pour the mixing bowl contents back into the saucepan. Place the saucepan back on the stove, stirring frequently, and cook over a medium-low heat until it thickens and coats the back of a spoon. Then, add the vanilla extract and mix it into the custard.
7. Pour this mixture over the dried bread pieces in a medium-size mixing bowl fitted with a strainer.* Mix the custard and bread pieces around to ensure that all the bread pieces get coated in custard. Set this aside to let the bread absorb the custard mixture for about 5 minutes.
8. Now, on top of a small baking sheet lined with parchment paper, spray two 8 oz. ramekins with non-stick cooking spray. First, spoon some of the bread pudding mixture into the ramekins, filling them about half-way. Then, to each ramekin, add about 2 tablespoons of caramel, 3/4 teaspoon of mini chocolate chips, and then ½ tablespoon of chopped pecans. Add the rest of the custard bread mixture, and then to each ramekin, sprinkle the remaining ½ tablespoon of chopped pecans and then the remaining 3/4 teaspoon of mini chocolate chips. Bake this at 350°F for about 35-40 minutes.
9. Remove the pan from the oven and place on a cooling rack. Allow the bread pudding to cool for at least 5 minutes. To finish the dessert, add another tablespoon of caramel to each ramekin.**

Notes:

• *You do not have to strain the custard, but I always like to do this whenever I make a custard base.
• **This bread pudding can actually be enjoyed warm or cold.

Thank you so much for checking out this post! Let me know how you enjoy this recipe in the comments below!