Chocolate Bread and Butter Pudding
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Okay, first put out of your head that this is a plain ol’ bread pudding, because this easy Chocolate Bread and Butter Pudding is ANYTHING but ordinary! Simple, whole food ingredients, turn bread, chocolate, cream and eggs into a rich, gooey, decadent chocolate delight!
Make it for a special breakfast or dessert! Think Christmas morning, Valentine’s treat, Easter…you get the idea!
Looking for more make ahead delicious breakfasts? Try our Overnight Cinnamon French Toast, Soft Gooey Cinnamon Rolls, or Chile Relleno Casserole.
A dear friend of mine brought this delicious dessert over for my birthday last year and WOWZA! I had to have the recipe.
It’s a recipe from Delia Online, a lovely food and so much more blog! I have made a few slight adaptations for my tastes.
CAN I MAKE BREAD PUDDING AHEAD OF TIME?
Yes, 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.
Know what? I made this for my book club and due to a snowstorm was cancelled, it actually stayed in my fridge for 5 days before I baked it and it turned out great!
Ingredients for Chocolate Bread and Butter Pudding
Measurements and instructions are in the printable recipe card at the end of the post.
- Good quality bread (day old), I used Challah bread (other soft, breads like brioche or a good white bread work well too)
- Quality dark chocolate, 70-75% cocoa solids
- Butter | use the real deal here, nothing soft coming out of the fridge.
- Heavy organic whipping cream
- Bourbon (or dark rum)
- caster sugar, superfine or bakers sugar (see notes how to make your own)
- Eggs, I always use large eggs
What in the world is Caster Sugar?
For most American’s we probably have heard the term, but have no idea what Caster sugar is? Maybe you are more familiar with these terms; Superfine or Baker’s Sugar, most grocery stores care superfine sugar.
Making your Own Caster Sugar
You can easily make your own caster sugar by simply placing the amount of sugar you need for your recipe (maybe a titch more to account for any loss) into a food processor.
Process for about 1-2 minutes watching closely, if you go too long you will make powdered sugar. You may want to place a towel over the top of the processor as the dust sneaks its way out of the processor.
Equipment Needed For Chocolate Bread and Butter Pudding
- Ovenproof dish about 7×9 inches x 2 inches deep, you can use a 9×9 or 8×8 square dish as long as it is deep. My friend made the pudding in this beautiful dish, gifting me the dish as well! A great idea for a potluck, combining the hostess gift into the dish!
- Sturdy whisk
- Pyrex Bowl for a double boiler, I have found these work the best!
- Ladle
Scroll down to the recipe to see all of the details on how to make this delicious Chocolate Bread and Butter Pudding.
What I love about this bread pudding the most? Make it for a rich, special breakfast, think of it as Chocolate Overnight French Toast. Make it for a potluck treat. Or as a special dessert. How amazing would this be to pop in the oven on Christmas morning!
Serving Ideas for Easy Chocolate Bread Pudding
- Grab a few of your prettiest glasses; try dessert crystal, wine glasses, martini glasses, be creative!
- Make a batch of this amazing Creme Anglaise sauce, a simple pourable vanilla custard sauce that will elevate this bread pudding even higher!
GLUTEN-FREE CHOCOLATE BREAD AND BUTTER PUDDING
Find a delicious soft gluten free bread, everything else else is already gluten-free!
More Scrumptious Treats
- Try this decadent and EASY White Chocolate Cheesecake
- Cinnamon Rolls (good all year round, but especially good during the holidays!
- Salted Graham Bites
- Brown Butter Buckeye Bars
- Champagne Truffles
- Nantucket Cranberry Pie {Easy Cranberry Dessert Recipe}
- Cranberry Christmas Cake
- Traditional Tiramisu
- Award Winning Key Lime Pie
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Chocolate Bread & Butter Pudding
Equipment
Ingredients
- 9 slices Challah bread, day old, or other Brioche style bread
- 5 oz dark chocolate, good quality, 70-75% cocoa solids
- 5 tablespoons butter
- 16 oz whipping cream, heavy organic
- 4 tablespoons bourbon, or dark rum, substitute maple syrup or 1 tablespoon vanilla
- 1/2 cup bakers sugar, rounded 1/2 cup, superfine or caster sugar (see notes how to make your own)
- 1/8 teaspoon cinnamon
- 3 large eggs
- Creme Anglaise for serving, optional
Instructions
- Prepare Bread Pudding 1-2 days in Advance
- 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, stirring 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 until you have added an entire ladle of eggs. Whisk egg-chocolate mixture into the balance of the eggs until thoroughly blended.
- Lightly butter 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).
- 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, but due to life getting in the way, mine sat for 5 days in the fridge and turned out amazing.
- Baking Chocolate Bread Pudding
- Preheat oven to 350° F 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 amazing Creme Anglaise!
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Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Chocolate … bread … butter … pudding?! Sounds like heaven to me! Can’t wait to try!
Absolutely!!
Made this for thanksgiving and it’s so good we might make it again for Christmas! Everyone LOVED IT!
LOVE hearing that! Thank you!
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!!!
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!
Oh my does this sound GOOD and it looks mouth-watering delicious! Pinned I definitely want to try this recipe.
Thank you Marie!
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!