Okay, first put out of your head that this is a plain ol’ bread pudding, because this easy Chocolate Bread Pudding is ANYTHING but ordinary! Simple, real-food ingredients turn bread, chocolate, cream, and eggs into a rich, gooey, decadent chocolate delight!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why We Love Chocolate Bread Pudding
A few years ago, a dear friend surprised me with this Chocolate Bread Pudding for my birthday. Let me tell you, even though I’m not a die-hard chocolate fan, I was blown away. This recipe is so irresistible that I knew it had to have a permanent spot on my blog. It’s foolproof and packed with flavor.
What I love most about this dessert is how simple it is to prepare. You can create something truly extraordinary using just real, everyday ingredients like bread, chocolate, cream, and eggs. And the best part? You can assemble it ahead of time and bake it fresh when you’re ready to serve, making it perfect for dinner parties or special gatherings.
Speaking of entertaining, I served this recently with my homemade Crème Anglaise sauce at a dinner party, and the response was amazing—plates were literally licked clean! Trust me, this isn’t your average bread pudding. It’s rich, gooey, and absolutely unforgettable. Whether you’re a chocolate lover or not, this dessert is guaranteed to win you over.
Looking for more make-ahead delicious breakfasts? Try our Overnight Cinnamon French Toast, Gooey Cinnamon Rolls, or Chile Relleno Casserole.
What is Chocolate Bread Pudding?
Chocolate Bread Pudding happens when simple ingredients like bread, cream, and chocolate are transformed into something truly magical! Gooey, rich, and melt-in-your-mouth delicious rich chocolate custard surrounding a crisp, golden top that’s pure perfection.
Serve it warm with a drizzle of Crème Anglaise or a scoop of ice cream, and just watch—it’ll disappear in no time. Easy, cozy, and completely irresistible, this dessert will make you rethink what bread pudding can be!
What does chocolate bread pudding taste like?
Chocolate bread pudding tastes like a big chocolate hug in dessert form! It’s soft and custardy inside, with just enough crispy golden bits on top to keep things interesting. Think gooey brownie vibes mixed with warm pudding magic. Toss on some sauce or a scoop of ice cream, and it’s game over—you’ll be going back for seconds (or thirds)!
Chocolate Bread Pudding Ingredients
- Bread (day old): I used Challah bread (or other bread like brioche or a quality white bread or soft French bread works well, too); stale bread works best, allow it to sit out while you make the custard.
- Dark Chocolate: For the best results, stick with quality chocolate that’s 60-75% cocoa solids—it makes all the difference! While chocolate chips will work in a pinch, they often contain stabilizers that can affect how well they melt. For a smoother, more luxurious texture, grab a good chocolate bar and chop it up yourself. It’s worth the extra step!
- Butter: I typically use salted butter in my baking, you may use unsalted, just add ¼ teaspoon of salt. Use real butter, pretty please!
- Heavy whipping cream: I love using organic for this recipe! Some recipes use whole milk, I go all out here for the custard base.
- Bourbon (or dark rum) adds amazing flavor; if you prefer not to use it, replace it with 1 tablespoon vanilla or try my bourbon vanilla!
- Sugar: Caster Sugar is a superfine sugar or Bakers sugar (see notes on how to make your own)
- Eggs: I always use large eggs in baking, bringing them to room temperature.
- Cinnamon: Just a little pinch does the trick! It’s amazing how well cinnamon and chocolate complement each other—it adds a subtle warmth that takes the flavor to the next level.
How to Make Chocolate Bread Pudding
Step 1 – Prep Bread and Custard
Butter a 7x9x2 inch baking dish and set aside.
Remove crusts from the sliced bread. You should have about 9 square(ish) pieces of bread. Cut each piece into four triangles. Lay out in a single layer to get a little “stale” while you make your chocolate custard.
In a glass bowl set over a saucepan with barely simmering water (make sure the bowl does not touch the water), place chocolate pieces, whipping cream, bourbon, sugar, butter, and cinnamon.
Wait until the chocolate and butter have melted, whisking gently, making sure the sugar has dissolved. Remove the bowl from heat and stir it to mix all of the ingredients.
In a small mixing bowl, whisk the eggs. Using a ladle, while whisking, pour a small amount of eggs into the chocolate mixture to temper the eggs so you do not cook them! Continue adding a little until you have added an entire ladle of eggs. Whisk the egg-chocolate mixture into the balance of the eggs until thoroughly blended.
Note: If you “cooked” some of your eggs, pour the custard through a fine mesh sieve before moving on to the next step. The sieve will catch any cooked bits.
Step 2 – Assemble Chocolate Bread Pudding
Ladle about ½ inch of the chocolate mixture into the bottom of the prepared baking dish, arranging one layer of the bread triangles over the chocolate, overlapping in rows. Pour half the remaining chocolate mixture over the first layer. Repeat with the rest of the bread triangles, finishing with the rest of the chocolate mixture.
Use a fork to gently press the bread into the liquid mixture making sure all pieces are soaked. Cover the dish with plastic wrap, allowing to sit at room temperature for 2 hours before transferring to the fridge for a minimum of 24 hours, ideally 48 hours.
Step 3 – Baking
Preheat oven to 350° F (175° C) and move the oven rack to the higher side of the oven (not all the way to the top), but in the upper third of the oven. Remove bread pudding from fridge and allow to come to room temperature you preheat your oven.
Remove plastic wrap from the dish and bake for 30-35 minutes, checking at 25. The top should be crispy and the inside should be “soft and squidgy” a quote from the original recipe on Delia Online, I love that description!
Let stand for 10 minutes before serving. Serve with well-chilled heavy cream, chocolate ice cream, or vanilla ice cream, or try it with this amazing Creme Anglaise!
10 Bread Pudding Variations
- White Chocolate Bread Pudding: Swap dark or milk chocolate for white chocolate to create a rich, creamy twist. Add fresh berries or drizzle with a white chocolate sauce for extra flair.
- Chocolate Chip Bread Pudding: Stir in ½ to 1 cup of chocolate chips (milk, dark, or white) for melty pockets of chocolate in every bite.
- Peanut Butter Chocolate Bread Pudding: Add a swirl of peanut butter to the custard before pouring it over the bread, or toss in peanut butter chips for a sweet and salty combo.
- Mocha Bread Pudding: Mix a tablespoon or two of espresso powder into the custard for a chocolate-coffee flavor that’s perfect for coffee lovers.
- Nutty Chocolate Bread Pudding: Add chopped pecans, walnuts, or hazelnuts for a crunchy texture and nutty depth of flavor.
- Spiced Chocolate Bread Pudding: Add a pinch of cinnamon, nutmeg, or chili powder for a warm or slightly spicy kick that complements the chocolate.
- Caramel Chocolate Bread Pudding: Drizzle caramel bourbon sauce over the pudding before or after baking for an extra layer of sweetness.
- Mint Chocolate Bread Pudding: Add a teaspoon of peppermint extract to the custard, or toss in crushed peppermint candies for a festive touch.
- Orange Chocolate Bread Pudding: Mix in orange zest or a splash of orange liqueur for a bright, citrusy twist on the classic chocolate flavor.
- Nutella Chocolate Bread Pudding: Spread Nutella on bread slices before cubing or mix it into the custard. Drizzle extra Nutella on top and sprinkle with hazelnuts or sea salt.
Gluten-Free Chocolate Bread Pudding Recipe
Find a delicious soft gluten free bread, everything else else is already gluten-free! Assemble and bake as directed!
What is Caster Sugar?
Caster sugar might sound fancy, but it’s just superfine sugar! While the term is more common in the UK, in the U.S. it’s often labeled as Superfine or Baker’s Sugar. Its fine texture dissolves faster than regular granulated sugar, making it perfect for delicate desserts like meringues, custards, or smooth batters. Most grocery stores carry superfine sugar, but if not, it’s easy to make at home.
How to Make Your Own Caster Sugar
Making caster sugar is quick and easy! Just measure out the amount of granulated sugar you need (add a little extra to account for any loss), then process it in a food processor for 1-2 minutes. Watch closely—you want it finely ground but not powdered sugar! Placing a towel over the processor can help contain the sugar dust. Voilà, homemade caster sugar in no time!
Chocolate Bread Pudding FAQ’s
Absolutely, in fact, the longer it will sit the better. What I love most about this recipe, is that it is better to make it 1-2 days ahead of time, allowing all those flavors to mingle before baking.
It’s called bread pudding because it starts with bread as the main ingredient, soaked in a custard made from milk, cream, eggs, and sugar, then baked until the texture becomes soft and pudding-like.
Originally a way to use up stale bread, it’s a simple and practical dessert that’s been around for centuries. Over time, variations like this Chocolate Bread Pudding have turned it into a rich, comforting treat that’s both easy to make and incredibly satisfying.
To make this Chocolate Chip Bread Pudding, follow the recipe as written, but sprinkle ½ to 1 cup of quality chocolate chips evenly over the bread cubes before pouring the custard over the top. You can mix some into the bread as well for extra chocolaty bites. Let it soak, bake until golden and set, and serve warm with your favorite sauce or a scoop of ice cream. Simple and so delicious!
Bread pudding doesn’t typically need to be covered while baking unless the top is browning too quickly. Baking it uncovered makes the top golden and crispy while the inside stays soft and custardy. If you notice the top getting too dark before the pudding is fully set, you can loosely cover it with foil during the last 10-15 minutes of baking.
Equipment Needed For Chocolate Bread Pudding
- You’ll need a pan roughly 7x9x2 deep; the larger of this Staub Baker Set works perfectly and it makes up crispy on top, creamy and gooey in the center.
- Sturdy whisk and a ladle to spoon that dreamy chocolate custard.
- Pyrex Bowl for a double boiler, I have found these work the best!
How to Serve Chocolate Bread Pudding
- Classic: Serve warm, straight from the oven, for a cozy, comforting dessert.
- With Sauce: Drizzle with Crème Anglaise, caramel sauce, or chocolate ganache for a chocoholics dream dessert.
- Topped with Ice Cream: Add a scoop of vanilla, salted caramel, or even mint chocolate chip ice cream.
- With Whipped Cream: A dollop of lightly sweetened whipped cream adds a fluffy, creamy contrast.
- Fresh Berries: Top with raspberries, strawberries, or blackberries for a fruity balance.
- Dusting of Powdered Sugar: Keep it simple with a light dusting of powdered sugar before serving.
- Festive Garnish: Sprinkle crushed peppermint, toasted nuts, or shaved chocolate for a decorative touch.
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Video
Equipment
Ingredients
- 9 thick slices Challah bread day old, or other Brioche style bread (may also use French bread, or quality white bread
- 5 ounces dark chocolate chopped, good quality, 60-75% cocoa solids
- 5 tablespoons butter I used salted, if using unsalted, add ¼ teaspoon salt
- 16 ounces heavy whipping cream
- 4 tablespoons bourbon or dark rum, substitute maple syrup or 1 tablespoon vanilla
- ½ cup bakers sugar rounded ½ cup, superfine sugar or caster sugar (see notes how to make your own)
- ⅛ teaspoon cinnamon
- 3 large eggs room temperature
- Creme Anglaise for serving optional
Instructions
Prepare Bread Pudding 1-2 days in Advance
- Lightly butter a 7x9x2 inch casserole dish (butter is better than spray oil in this case as it will add to the richness of the pudding and keep it from sticking).
- Remove crusts from the sliced bread. You should have about 9, square (ish) pieces of bread. Cut into 4 triangles. In a glass bowl set over a saucepan with barely simmering water (make sure the bowl does not touch the water), place chocolate pieces, whipping cream, bourbon, sugar, butter and cinnamon.
- Wait until the chocolate and butter have melted, whisking gently making sure sugar has dissolved. Remove the bowl from heat and give it a good stir to mix all of the ingredients.
- In a small mixing bowl, whisk the eggs. Using a ladle, while whisking, pour the a small amount of eggs into the chocolate mixture to temper the eggs, so you do not cook them! Continue adding a little at a time, at a time until you have added an entire ladle of eggs. Whisk egg-chocolate mixture into the balance of the eggs until thoroughly blended.Note: If you accidentally "cooked" some egg bits while tempering, just pour your custard thorugh a find mesh sieve, it will collect them all!
- Ladle about ½ inch of the chocolate mixture into the dish, arranging one layer of the bread triangles over the chocolate, overlapping in rows. Pour half the remaining chocolate mixture over the first layer. Repeat with the rest of the bread triangles finishing off with the rest of the chocolate mixture.
- Use a fork to gently press the bread into the liquid mixture making sure all pieces are soaked. Cover the dish with plastic wrap, allowing to sit at room temperature for 2 hours before transferring to the fridge for a minimum of 24 hours, ideally 48 hours.
How to Bake Chocolate Bread Pudding
- Preheat oven to 350° F (175° C) and move oven rack to higher side of oven (not all the way to the top). Remove plastic wrap from dish and bake for 30-35 minutes, checking at 25. Top should be crunch and the inside "soft and squidgy" a quote from the original recipe, love that description! Let stand for 10 minutes before serving. Serve with well chilled heavy cream or try it with this creme anglaise.
Notes
10 Bread Pudding Variations
- White Chocolate Bread Pudding: Swap dark or milk chocolate for white chocolate to create a rich, creamy twist. Add fresh berries or drizzle with a white chocolate sauce for extra flair.
- Chocolate Chip Bread Pudding: Stir in ½ to 1 cup of chocolate chips (milk, dark, or white) for melty pockets of chocolate in every bite.
- Peanut Butter Chocolate Bread Pudding: Add a swirl of peanut butter to the custard before pouring it over the bread, or toss in peanut butter chips for a sweet and salty combo.
- Mocha Bread Pudding: Mix a tablespoon or two of espresso powder into the custard for a chocolate-coffee flavor that’s perfect for coffee lovers.
- Nutty Chocolate Bread Pudding: Add chopped pecans, walnuts, or hazelnuts for a crunchy texture and nutty depth of flavor.
- Spiced Chocolate Bread Pudding: Add a pinch of cinnamon, nutmeg, or chili powder for a warm or slightly spicy kick that complements the chocolate.
- Caramel Chocolate Bread Pudding: Drizzle caramel bourbon sauce over the pudding before or after baking for an extra layer of sweetness.
- Mint Chocolate Bread Pudding: Add a teaspoon of peppermint extract to the custard, or toss in crushed peppermint candies for a festive touch.
- Orange Chocolate Bread Pudding: Mix in orange zest or a splash of orange liqueur for a bright, citrusy twist on the classic chocolate flavor.
- Nutella Chocolate Bread Pudding: Spread Nutella on bread slices before cubing or mix it into the custard. Drizzle extra Nutella on top and sprinkle with hazelnuts or sea salt.
Nutrition
Nikki Lee
Chocolate … bread … butter … pudding?! Sounds like heaven to me! Can’t wait to try!
Absolutely!!
Min
Min
Made this for thanksgiving and it’s so good we might make it again for Christmas! Everyone LOVED IT!
LOVE hearing that! Thank you!
Sheila Thigpen
This bread pudding is so simple to put together, but it’s an absolutely elegant dessert. Don’t skip the Creme Anglaise — it’s the perfect finish!!!
Erlene
I saw chocolate and I’m in 🙂 I haven’t had a chocolate bread pudding and I think it’s time I had it. Thanks for sharing your recipe. Pinned.
Thank you Erlene, that’s how I felt and then…I was sold!
Marie
Oh my does this sound GOOD and it looks mouth-watering delicious! Pinned I definitely want to try this recipe.
Thank you Marie!
Cherryl Ehlenburg
This reminds me of pudding cake, which we love. We will have to try this!
Yeah, kind of huh!! I am pretty sure you will love this if you love pudding cake!