The Ultimate Chocolate Bread Pudding Recipe

There’s something truly magical about the aroma of a chocolate bread pudding recipe baking in the oven. It fills your home with a sense of warmth and nostalgia that few other desserts can match. This chocolate bread pudding recipe transforms humble ingredients into a luxurious dessert that balances rich chocolate flavors with the comforting texture of bread soaked in custard. Whether you’re looking for a way to use up stale bread or craving a dessert that feels like a hug in a bowl, this recipe delivers both simplicity and indulgence in every spoonful.

Ingredients List

For this chocolate bread pudding recipe, you’ll need:

• 8 cups day-old bread, cut into 1-inch cubes (French bread, brioche, or challah work beautifully)
• 3 cups whole milk (substitute with oat milk for a dairy-free option)
• 1 cup heavy cream (coconut cream makes a delicious non-dairy alternative)
• 6 ounces high-quality dark chocolate, chopped (60-70% cacao content provides the perfect balance)
• 4 large eggs at room temperature (their warmth helps create a silkier custard)
• 3/4 cup granulated sugar (can reduce to 1/2 cup if using sweeter chocolate)
• 1/3 cup unsweetened cocoa powder, sifted to remove lumps
• 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste for more intense flavor)
• 1/2 teaspoon ground cinnamon (this subtle addition enhances the chocolate without overwhelming it)
• 1/4 teaspoon salt (to balance and heighten all flavors)
• 2 tablespoons butter, for greasing the baking dish
• Optional: 1/2 cup chocolate chips for extra pockets of melted chocolate
• Optional: 2 tablespoons bourbon or dark rum for sophisticated depth

Timing

• Preparation Time: 25 minutes (including time to chop chocolate and cube bread)
• Soaking Time: 30 minutes (this critical resting period allows the bread to fully absorb the custard)
• Baking Time: 45-55 minutes
• Total Time: About 1 hour and 50 minutes (30% of which is hands-off time, allowing you to prepare other dishes or simply relax)

Step-by-Step Instructions

Step 1: Prepare Your Bread

Cube your day-old bread into 1-inch pieces, creating rough edges that will better absorb the custard. If your bread is fresh, spread the cubes on a baking sheet and toast in a 275°F oven for 10-15 minutes until slightly dried out but not browned. Transfer the cubed bread to a spacious mixing bowl and reserve for the next steps.

Step 2: Create the Chocolate Custard Base

In a medium saucepan, combine the milk and cream, warming them over medium-low heat until steaming but not boiling. Add the chopped chocolate, turn off the heat, and let stand for 2 minutes before whisking until smooth. This gentle melting preserves the chocolate’s complex flavor notes. Allow this mixture to cool slightly for about 5 minutes, preventing the eggs from scrambling when added.

Step 3: Prepare the Egg Mixture

In a separate large bowl, whisk together the eggs, sugar, cocoa powder, vanilla extract, cinnamon, and salt until well combined and slightly thickened. The mixture should fall in ribbons when lifted with the whisk. Slowly pour in the warm chocolate-milk mixture in a steady stream while continuously whisking to temper the eggs, creating a silky-smooth chocolate custard.

Step 4: Combine and Soak

Pour the chocolate custard over the bread cubes, gently folding with a rubber spatula until every piece is coated. Allow this mixture to rest for 30 minutes, occasionally pressing the bread down gently to ensure it absorbs the maximum amount of custard. This patience will reward you with a pudding that’s moist throughout with no dry centers.

Step 5: Prepare for Baking

Preheat your oven to 350°F while the bread mixture soaks. Generously butter a 9×13-inch baking dish or a deep 2-quart casserole dish. If using the optional chocolate chips, fold them into the soaked bread mixture now for pockets of melted chocolate throughout your finished pudding.

Step 6: Bake to Perfection

Transfer the bread mixture to your prepared baking dish, distributing it evenly. For a more rustic presentation, leave some bread pieces pointing upward; they’ll become deliciously crisp during baking. Bake for 45-55 minutes until the pudding is set around the edges but still slightly jiggly in the center—the pudding will firm up during the cooling phase.

Step 7: Rest and Serve

Allow your chocolate bread pudding to rest for 15-20 minutes before serving. This crucial resting period lets the custard set fully while the flavors meld and intensify. Serve warm for the most comforting experience, or at room temperature when you want the chocolate flavors to shine brightest.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 420
• Total Fat: 22g (Saturated Fat: 13g)
• Cholesterol: 135mg
• Sodium: 290mg
• Total Carbohydrates: 48g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 10g
• Calcium: 15% DV
• Iron: 10% DV

Note: Values are approximations and may vary based on specific ingredients used.

Healthier Alternatives for the Recipe

Transform this indulgent chocolate bread pudding recipe into a more nutritious treat with these thoughtful modifications:

• Replace half the white bread with whole grain bread for added fiber and nutrients
• Substitute half the sugar with mashed ripe banana or unsweetened applesauce
• Use 2% milk instead of whole milk and replace the heavy cream with evaporated milk to reduce fat content by approximately 40%
• Incorporate grated zucchini or carrots (about 1/2 cup) for added moisture, nutrients, and fiber without affecting the chocolate flavor
• Use stevia or monk fruit sweetener in place of half the sugar for fewer calories
• Incorporate a spoonful of milled flaxseed to boost the omega-3 content and add heart-healthy benefits
• Try using dark chocolate with 85% cacao content for less sugar and more antioxidants

Serving Suggestions

Elevate your chocolate bread pudding experience with these inspired serving ideas:

• Serve warm with a scoop of vanilla bean ice cream for the classic hot-and-cold contrast
• Drizzle with homemade raspberry coulis for a bright, fruity counterpoint to the rich chocolate
• Top with a dollop of lightly sweetened whipped cream and chocolate shavings for elegant simplicity
• Offer a small pitcher of warm salted caramel sauce for guests to pour according to their preference
• For brunch, serve with fresh berries and a dusting of powdered sugar
• Create a dessert bar with various toppings: crushed peppermint, toasted nuts, orange zest, and cherry compote
• For special occasions, flame with a tablespoon of warmed brandy for a dramatic presentation

Common Mistakes to Avoid

Master your chocolate bread pudding by sidestepping these typical pitfalls:

• Using fresh, soft bread: This results in a mushy texture; day-old bread maintains structural integrity while absorbing custard
• Skipping the soaking time: According to culinary experts, bread needs at least 30 minutes to properly absorb the custard
• Overcooking: Removing the pudding when still slightly jiggly in the center prevents dryness, as it continues cooking outside the oven
• Using low-quality chocolate: The chocolate provides 70% of the flavor profile, so invest in the best you can afford
• Adding too many mix-ins: Limit additional ingredients to maintain the delicate balance of flavors and textures
• Forgetting to butter the dish: This leads to sticking and difficult serving
• Using cold eggs: Room temperature eggs incorporate more smoothly and create a more velvety custard

Storing Tips for the Recipe

Preserve the deliciousness of your chocolate bread pudding with these expert storage recommendations:

• Refrigeration: Cover leftovers tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days
• Reheating: For the best texture, reheat individual portions in the microwave for 30-45 seconds, or place the entire dish (covered with foil) in a 300°F oven for 15-20 minutes
• Freezing: Wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months; this portion control method ensures optimal texture when reheated
• Make-Ahead Option: Prepare the entire recipe up to the baking step, refrigerate overnight, and add 10-15 minutes to the baking time when ready to cook
• Refreshing: To revive day-old pudding, drizzle with a tablespoon of warm milk before reheating to restore moisture

Conclusion

This chocolate bread pudding recipe transforms simple ingredients into an extraordinary dessert that balances rich chocolate flavor with comforting texture. The versatile dish adapts to various occasions and dietary needs while maintaining its decadent essence. Try this recipe today, experiment with the suggested variations, and share your results in our comment section! Subscribe for more delicious comfort food recipes delivered straight to your inbox.

FAQs

Is it possible to prepare this chocolate bread pudding in advance?

Certainly! You can assemble everything up to the baking stage, cover and refrigerate overnight, then bake the next day. Simply extend the baking time by 10-15 minutes when cooking directly from the refrigerator.

Which bread varieties work best for creating the ideal bread pudding?

Egg-enriched breads like brioche and challah offer superior results due to their structure and mild sweetness. French bread and crusty sourdough are excellent alternatives that hold their shape well during baking while absorbing the custard beautifully.

Is it possible to make this recipe dairy-free?

Yes! Substitute whole milk with oat milk and heavy cream with coconut cream. Use dairy-free chocolate and butter substitute for greasing the pan, and you’ll have a delicious dairy-free version.

Why is my bread pudding soggy in the middle?

This usually happens when the pudding is underbaked. Ensure it reaches 165°F in the center and has just a slight jiggle when done. Also, using the right bread-to-custard ratio (8 cups bread to 4 cups liquid) helps prevent sogginess.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar to 1/2 cup without significantly affecting the texture. Using darker chocolate (70-85% cacao) will help maintain richness while reducing overall sweetness.

How can I determine when my bread pudding has finished baking?

Your pudding is properly baked when the edges are set but the center maintains a slight wobble. An instant-read thermometer should register around 165°F in the middle portion. Once removed from the oven, the residual heat will continue the cooking process as the pudding cools down.