Quick Recipe Version (TL;DR)
Quick Ingredients
- 280 g (about 6 cups) day-old brioche or challah, in 2.5 cm (1 in) cubes
- 80 g (1/2 cup) golden raisins
- 60 g (1/2 cup) chopped dried cherries or cranberries
- 60 ml (1/4 cup) dark rum, orange liqueur, or apple juice
- Zest of 1 medium orange
- 500 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 150 g (3/4 cup) granulated sugar
- 30 g (1/3 cup) unsweetened cocoa powder, sifted
- 5 large eggs
- 1 tsp vanilla extract, 1/4 tsp fine sea salt
- 115 g (4 oz) dark or semi-sweet chocolate, chopped (to melt)
- 85 g (3 oz, about 1/2 cup) chocolate chunks or chips
- Butter and 1–2 tbsp sugar for the pan
- Cocoa or powdered sugar, chocolate shavings, whipped cream for serving (optional)
Do This
- 1. Grease and sugar a 23 x 13 cm (9 x 5 in) loaf pan. Soak raisins and dried cherries in rum or juice 20–30 minutes.
- 2. Gently heat milk, cream, sugar, cocoa, salt, and vanilla until hot but not boiling. Stir in 115 g chopped chocolate to melt; cool slightly.
- 3. Whisk eggs, then slowly whisk in warm chocolate mixture to make a smooth custard.
- 4. Combine bread cubes, soaked fruits (with their liquid), and orange zest. Pour custard over and let stand 20–30 minutes, stirring once or twice.
- 5. Layer soaked bread mixture into pan, scattering chocolate chunks between layers. Press down lightly.
- 6. Bake in a 160°C / 325°F water bath for about 40 minutes, until just set with a slight jiggle. Cool to room temperature.
- 7. Chill at least 4 hours or overnight. Unmold, slice, dust with cocoa or powdered sugar, garnish, and serve chilled.
Why You’ll Love This Recipe
- Elegant yet comforting: it is basically a sophisticated chocolate bread pudding that slices like a fancy French dessert.
- Make-ahead friendly: it must be chilled, so it is perfect for entertaining and stress-free desserts.
- Layered flavor: orange zest, soaked dried fruits, and two kinds of chocolate create deep, complex flavor in every bite.
- Beautiful presentation: once unmolded and sliced, the marbled layers of custard, bread, chocolate, and fruit look stunning on a plate.
Grocery List
- Produce: 1 medium orange (for zest)
- Dairy: Whole milk, heavy cream, unsalted butter, large eggs, optional whipped cream or crème fraîche
- Pantry: Brioche or challah, granulated sugar, unsweetened cocoa powder, dark or semi-sweet chocolate, chocolate chunks/chips, golden raisins, dried cherries or cranberries, dark rum or orange liqueur (or apple juice), vanilla extract, fine sea salt, cocoa powder or powdered sugar, optional candied orange peel
Full Ingredients
For the Bread and Fruits
- 280 g day-old brioche or challah, cut into 2.5 cm (1 in) cubes (about 6 cups loosely packed)
- 80 g golden raisins (about 1/2 cup)
- 60 g dried cherries or dried cranberries, roughly chopped (about 1/2 cup)
- 60 ml dark rum, orange liqueur, or apple juice (1/4 cup)
- Zest of 1 medium orange, finely grated
For the Chocolate Custard
- 500 ml whole milk (2 cups)
- 240 ml heavy cream (1 cup)
- 150 g granulated sugar (3/4 cup)
- 30 g unsweetened cocoa powder, sifted (about 1/3 cup)
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 5 large eggs, at room temperature if possible
- 115 g dark or semi-sweet chocolate, finely chopped (4 oz) – for melting into the custard
For Layering and the Pan
- 85 g dark or semi-sweet chocolate chunks or chips (3 oz, about 1/2 cup), for pockets of melted chocolate
- Butter, for greasing the loaf pan (about 1 tbsp)
- 1–2 tbsp granulated sugar, for dusting the pan (optional but lovely for a caramelized crust)
To Finish and Serve (Optional but Recommended)
- Unsweetened cocoa powder or powdered sugar, for dusting
- Dark chocolate curls or shavings
- Extra dried fruit or thin strips of candied orange peel
- Lightly sweetened whipped cream or crème fraîche
Step-by-Step Instructions
Step 1: Prepare the pan, bread, and fruits
Grease a 23 x 13 cm (9 x 5 in) loaf pan generously with butter, making sure to cover the corners and up the sides. If you like an extra caramelized edge, sprinkle 1–2 tbsp of granulated sugar all over the buttered interior, then tap and tilt to coat evenly, discarding any excess. Set the pan aside.
Cut the brioche or challah into roughly 2.5 cm (1 in) cubes. If the bread is very fresh and soft, spread the cubes on a baking sheet and leave them out for 30–60 minutes, or dry them briefly in a low oven (about 120°C / 250°F) for 10–15 minutes until slightly stale but not browned.
Place the golden raisins and chopped dried cherries or cranberries in a small bowl. Pour over the rum, orange liqueur, or apple juice. Stir and let the fruit soak for 20–30 minutes while you prepare the custard. The fruit will plump and absorb much of the liquid, which adds flavor and moisture to the dessert.
Step 2: Make the chocolate custard base
In a medium saucepan, combine the milk, heavy cream, sugar, cocoa powder, vanilla, and salt. Whisk thoroughly to disperse the cocoa and sugar. Place the pan over medium heat and warm the mixture, whisking occasionally, until it is steaming and just starting to bubble around the edges. Do not let it boil.
Remove the pan from the heat and immediately add the 115 g (4 oz) finely chopped chocolate. Let it sit for 1 minute to soften, then whisk until the mixture is completely smooth and glossy. If there are stubborn bits of cocoa or chocolate, you can briefly return the pan to very low heat, whisking constantly, just until everything is melted and blended. Set aside to cool for 5–10 minutes; it should be warm, not piping hot, before you add the eggs.
Step 3: Whisk in the eggs to finish the custard
In a large mixing bowl, lightly whisk the 5 eggs until the yolks and whites are just combined. While whisking constantly, slowly pour in a small amount of the warm chocolate mixture to temper the eggs. Continue gradually adding the chocolate mixture, whisking steadily, until it is all incorporated and you have a smooth, pourable chocolate custard.
If you see any small bits of cooked egg or undissolved cocoa, pour the custard through a fine-mesh sieve into a clean bowl or large jug. This extra step helps ensure a silky, restaurant-quality texture in the finished diplomate.
Step 4: Soak the bread with the custard and fruits
In a large bowl, combine the bread cubes, soaked dried fruits, and any remaining soaking liquid from the bowl. Add the finely grated orange zest and toss gently to distribute the fruit and zest through the bread.
Pour the warm chocolate custard over the bread mixture. Gently press the bread down with the back of a spoon or a spatula so it is submerged. Let it stand at room temperature for 20–30 minutes, giving it a gentle stir once or twice, until the bread is thoroughly saturated and most of the custard has been absorbed. This soaking time is key to a luscious, custardy texture rather than dry pockets of bread.
Step 5: Layer in the pan with chocolate chunks and bake in a water bath
Preheat your oven to 160°C / 325°F. Place a folded kitchen towel in the bottom of a large roasting pan or deep baking dish; this helps keep the loaf pan from sliding and promotes gentle, even heat. Set a kettle of water to boil.
Spoon about half of the soaked bread mixture into the prepared loaf pan and spread it into an even layer. Scatter about half of the chocolate chunks or chips over this layer. Add the remaining bread mixture on top, smoothing the surface. Sprinkle the remaining chocolate chunks evenly over the top and gently press them down so they nestle just below the surface.
Place the loaf pan into the larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the loaf pan, forming a water bath. Transfer everything to the oven and bake for 35–45 minutes, or until the diplomate is puffed around the edges and the center is mostly set but still has a slight wobble when you gently jiggle the pan.
Step 6: Cool, chill thoroughly, unmold, and serve
Carefully remove the roasting pan from the oven and lift out the loaf pan. Place it on a wire rack. Let the diplomate cool to room temperature in the pan; this will take about 1 hour. As it cools, it will deflate slightly and set more firmly.
Once at room temperature, cover the loaf pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. Chilling transforms it from a soft bread pudding into a sliceable, elegant dessert.
To unmold, run a thin knife around the inside edges of the pan. If you used sugar in the pan it may feel slightly caramelized; be gentle but firm. Invert a serving platter over the pan, then flip the whole thing upside down. Give the pan a few taps to help release the diplomate, then lift it off. If it resists, dip the bottom of the pan briefly in warm water and try again.
Slice with a sharp, thin-bladed knife into 8–10 neat slices. Wipe the blade between cuts for the cleanest layers. Dust the top lightly with cocoa powder or powdered sugar and garnish with chocolate shavings and a few pieces of dried fruit or candied orange peel. Serve well chilled, on its own or with a spoonful of whipped cream or crème fraîche.
Pro Tips
- Use day-old bread: Slightly stale brioche or challah soaks up custard beautifully without falling apart. If your bread is fresh, dry it briefly in a low oven.
- Do not skip the soaking step: Giving the bread 20–30 minutes in the custard ensures a velvety, evenly moist texture.
- Water bath matters: Baking in a bain-marie (water bath) keeps the custard gentle and prevents curdling or rubbery edges.
- Watch the jiggle: Take the diplomate out of the oven when the center still has a slight wobble. It will firm up as it cools and chills.
- Chill thoroughly before slicing: Overnight chilling makes slicing clean and reveals beautiful, well-defined layers of bread, fruit, and chocolate.
Variations
- Spiced winter version: Add 1/2 tsp ground cinnamon and a pinch of ground cardamom or nutmeg to the custard. Use dried figs or apricots in place of some of the raisins and cherries.
- Nutty hazelnut or almond version: Fold 60 g (1/2 cup) toasted chopped hazelnuts or almonds into the soaked bread mixture along with the fruits. Top with a few extra nuts for crunch.
- Alcohol-free family version: Soak the dried fruits in apple juice or orange juice only. Add an extra 1/2 tsp vanilla or a drop of almond extract for more aroma.
Storage & Make-Ahead
This dessert is perfect for making ahead. Once baked and fully cooled, keep the diplomate covered in the loaf pan or on a platter in the refrigerator for up to 4 days. Slice just before serving for the best presentation. Individual slices can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator. For a slightly softer texture, you can let refrigerated slices sit at room temperature for 10–15 minutes before serving, but it is traditionally enjoyed well chilled.
Nutrition (per serving)
Approximate values per serving (1/10 of the recipe, without whipped cream): about 460 calories; 7 g protein; 35 g fat; 37 g carbohydrates; 26 g sugars; 2 g fiber; 230 mg sodium. Actual values will vary based on the exact ingredients and brands you use.
