This dessert is easy to prepare, uses simple ingredients, and transforms day-old bread into something truly special. The chocolate custard soaks into every piece of bread, creating a soft, almost brownie-like texture in the center with a slightly crisp top. It’s great for dinner parties, holidays, or a cozy night in—and it’s even better with a scoop of ice cream or a drizzle of cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Day-old bread (such as brioche, challah, or French bread)
Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
Cut or tear the bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a saucepan over medium heat, combine the milk, cream, cocoa powder, and half of the chopped chocolate. Stir until smooth and melted. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt.
Slowly add the warm chocolate mixture to the egg mixture, whisking constantly to avoid scrambling the eggs.
Pour the custard mixture evenly over the bread cubes, gently pressing the bread down to ensure it absorbs the liquid.
Let sit for 15–20 minutes to soak.
Sprinkle the remaining chocolate over the top.
Bake for 35–45 minutes, or until the center is just set and the top is slightly crisp.
Let it rest for a few minutes before serving. Serve warm as-is or with your favorite toppings.
Mocha version: Add a teaspoon of instant espresso powder to the chocolate mixture.
Nutty twist: Stir in chopped walnuts, pecans, or almonds before baking.
Boozy bread pudding: Add a splash of bourbon, rum, or Irish cream to the custard for extra depth.
Double chocolate: Use chocolate chips and chunks for texture and richness.
Vegan option: Use plant-based milk, dairy-free chocolate, and egg substitute.
Fruit addition: Mix in dried cherries, raspberries, or sliced bananas for added flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual servings for 30–45 seconds or warm in a 300°F oven until heated through. Bread pudding can also be frozen—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
FAQs
What kind of bread is best for bread pudding?
Brioche, challah, or French bread work best. Use day-old or slightly stale bread to better absorb the custard.
Can I make this ahead of time?
Yes, assemble the pudding and refrigerate for several hours or overnight before baking.
Do I need to toast the bread first?
Not necessary, but lightly toasting the bread can help it hold its shape and add texture.
Can I use chocolate milk?
You can, but it may be too sweet depending on the other ingredients. Adjust sugar accordingly.
How do I know when it’s done baking?
The center should be set but still soft, and the edges should be puffed and slightly crisp.
Can I add chocolate chips?
Yes, fold them in with the bread or sprinkle on top for melty pockets of chocolate.
Can I make it less rich?
Use whole milk instead of cream or reduce the amount of chocolate slightly.
What toppings go well with chocolate bread pudding?
Try whipped cream, ice cream, caramel or chocolate sauce, or fresh berries.
Is this dessert freezer-friendly?
Yes, cool completely, then wrap and freeze. Thaw and reheat when ready to enjoy.
Can I make it in individual ramekins?
Yes, adjust baking time to about 20–25 minutes depending on the size of the ramekins.
Conclusion
Chocolate Bread Pudding is a luscious, crowd-pleasing dessert that combines rich chocolate flavor with soft, custardy bread. Whether served warm from the oven or enjoyed cold the next day, it’s a cozy, indulgent treat that’s perfect for any occasion. Simple, satisfying, and endlessly customizable—this recipe is one you’ll return to again and again.
Chocolate Bread Pudding is a rich and comforting dessert made by soaking cubes of bread in a silky chocolate custard, then baking until gooey and golden. It’s an indulgent twist on the classic, perfect for cozy nights or special occasions.
Author:Catherine
Prep Time:15 minutes
Cook Time:35–45 minutes
Total Time:1 hour 15 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
6 cups day-old bread (brioche, challah, or French bread), cut into 1-inch cubes
1 1/2 cups whole milk or half-and-half
1/2 cup heavy cream
1/3 cup unsweetened cocoa powder
1 cup semi-sweet or dark chocolate, chopped or chips (divided)
Preheat oven to 350°F (175°C) and grease a baking dish with butter.
Place cubed bread evenly in the prepared baking dish.
In a saucepan over medium heat, combine milk, cream, cocoa powder, and half of the chopped chocolate. Stir until smooth and melted, then remove from heat to cool slightly.
In a large bowl, whisk together eggs, sugar, vanilla extract, and salt.
Slowly whisk the warm chocolate mixture into the egg mixture until fully combined.
Pour the custard evenly over the bread, gently pressing the bread down to absorb the liquid.
Let soak for 15–20 minutes.
Sprinkle the remaining chocolate on top.
Bake for 35–45 minutes, until the center is just set and the top is slightly crisp.
Allow to rest for a few minutes before serving. Serve warm with desired toppings.
Notes
Add espresso powder for a mocha twist.Include chopped nuts or dried fruit for texture and variety.For a boozy version, stir in a splash of bourbon or Irish cream.Use ramekins for individual servings—adjust baking time to 20–25 minutes.Letting the bread soak ensures a rich, custardy texture.
