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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.

Chocolate bread and butter pudding with serving of pudding in crystal glass drizzled with creme anglaise sauce.

A dear friend of mine brought this delicious dessert over for my birthday last year and WOWZA! I had to have the recipe.

Spoonful of gooey, pudding like chocolate bread pudding.

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.

Pretty red casserole filled with chocolate bread pudding.


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!

Spoon of vanilla creme anglaise pouring over the chocolate bread pudding in crystal glass.

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
Ingredients for chocolate bread pudding. Ghirardelli chocolate, bakers sugar, whiskey, challah bread, butter, eggs. 2. Heavy cream. 3. pouring in sugar. 4. pouring in whiskey.
Process shots double boiler, melting chocolate, cream and butter. 2. whisking chocolate mixture 3. Adding warm chocolate to egg mixture. 4. adding warm egg chocolate sauce to bottom of pan.

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.

Process shots for chocolate bread pudding. 1. adding triangles of challah bread to pan. 2. ladle of chocolate mixture pouring over challah bread slices. 3. Fork pressing bread slices into chocolate mixture. 4. plastic wrap pressed firmly over the top.

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
Pinterest image two images. Top image of man holding pan of chocolate bread pudding. Bottom image serving of chocolate bread pudding in crystal glass with vanilla creme anglaise on top.

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!


Find a delicious soft gluten free bread, everything else else is already gluten-free!

More Scrumptious Treats

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chocolate bread pudding pin with creme anglaise. image has crystal glass with serving of gooey chocolate bread pudding drizzled in creme anglaise.

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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Chocolate bread and butter pudding with serving of pudding in crystal glass drizzled with creme anglaise sauce.

Chocolate Bread & Butter Pudding

Author: Kathleen Pope
5 from 5 votes
This Chocolate Bread & Butter Pudding uses whole food ingredients; turning bread, chocolate, cream and eggs into a rich, decadent chocolate delight! Perfect for a special breakfast or dessert!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Holiday Sweets
Cuisine American, British, English
Servings 6 -8 servings
Calories 835 kcal


  • 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


  • 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!


✱ Kathleen’s Tips

How to Make Your Own Caster Sugar
You can easily make your own caster sugar by simply placing a slightly greater amount of sugar that you will need in your recipe 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.


Serving: 1 serving Calories: 835 kcal Carbohydrates: 69 g Protein: 15 g Fat: 54 g Saturated Fat: 31 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 15 g Trans Fat: 0.4 g Cholesterol: 245 mg Sodium: 439 mg Potassium: 383 mg Fiber: 4 g Sugar: 27 g Vitamin A: 1715 IU Vitamin C: 0.5 mg Calcium: 159 mg Iron: 6 mg

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.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

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.

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  1. 5 stars
    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!!!