Chocolate Bread Pudding: Easy, Rich & Classic Dessert Recipe

There’s something deeply comforting about a warm dish of chocolate bread pudding—crackly on top, silky in the center, rich with melty chocolate, and perfumed with vanilla. It’s the kind of dessert that makes a table go quiet for a moment as everyone takes their first bite. This version leans into luxurious chocolate flavor while keeping the process friendly and approachable. Expect a custardy interior, golden edges, and bursts of chocolate in every spoonful. Whether you’re serving it for a cozy weeknight treat or a special gathering, you’ll find this recipe dependable, flexible, and wonderfully satisfying.

What Makes This Chocolate Bread Pudding Irresistible

This pudding marries classic, no-fail custard technique with unapologetic chocolate richness. The bread soaks up a milk-and-cream base infused with cocoa and melted chocolate, giving you both depth and body. The top becomes beautifully crinkled and crisp while the center stays soft and plush. It’s simple enough to pull together on a weeknight yet elegant enough for guests. And because the recipe is forgiving, you can swap in different breads, tweak the sweetness, add a splash of bourbon, or fold in nuts without worrying about the result. It’s the perfect “use-what-you-have” dessert that still feels special.

What You’ll Need for Chocolate Bread Pudding

• Day-old brioche or challah (about 10 cups, cubed) – Slightly stale bread absorbs custard better and helps the pudding hold together while staying tender.
• Whole milk (2 cups) – Provides moisture and a gentle richness that balances the chocolate.
• Heavy cream (1 cup) – Adds luxurious texture and a velvety mouthfeel to the custard.
• Granulated sugar (2/3 cup) – Sweetens the pudding without overshadowing the chocolate.
• Unsweetened cocoa powder (1/4 cup) – Amplifies the chocolate flavor and deepens color.
• Semi-sweet or dark chocolate (6 ounces, chopped) – Melted into the custard for a deep, glossy chocolate base.
• Eggs (4 large) – Set the custard so the pudding slices cleanly yet stays silky.
• Vanilla extract (2 teaspoons) – Enhances flavor and adds a bakery-style aroma.
• Espresso powder (1 teaspoon, optional) – Intensifies chocolate notes without tasting like coffee.
• Fine sea salt (1/2 teaspoon) – Balances sweetness and sharpens the chocolate.
• Unsalted butter (2 tablespoons, melted) – Brushed on the bread or the dish for added richness and to encourage golden edges.
• Chocolate chips or chunks (1/2 cup, optional) – Creates pockets of molten chocolate throughout the pudding.
• Orange zest (1 teaspoon, optional) – Brightens the dessert and adds a subtle aromatic lift.
• Bourbon or dark rum (1–2 tablespoons, optional) – A gentle warmth that complements chocolate beautifully.
• Whipped cream, vanilla ice cream, or crème anglaise (for serving) – A cool, creamy contrast to the warm pudding.

How to Make Chocolate Bread Pudding, Step by Step

1. Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or a deep 2–2.5-quart casserole with butter. If your bread is very fresh, spread the cubes on a sheet pan and toast lightly for 8–10 minutes to dry them out a bit.
2. Warm the dairy. In a medium saucepan, combine the milk, cream, sugar, cocoa powder, and salt. Warm over medium heat, whisking gently, until the sugar dissolves and steam rises. Do not let it boil.
3. Melt in the chocolate. Remove the pan from heat and add the chopped chocolate, whisking until smooth and glossy. Stir in the vanilla and espresso powder (if using). Let the mixture cool until just warm to the touch, about 5–10 minutes.
4. Whisk the eggs. In a large bowl, whisk the eggs until well combined. Slowly pour in the warm chocolate mixture while whisking constantly. This tempers the eggs and prevents scrambling.
5. Toss the bread. Add the bread cubes to the bowl and gently fold to coat each piece in custard. If using orange zest or a splash of bourbon/rum, add it now. Let the bread soak for 10–15 minutes, stirring once or twice so the custard distributes evenly.
6. Layer in extras. Transfer the soaked bread to the buttered baking dish. Scatter chocolate chips or chunks between layers for pockets of gooey chocolate. Drizzle the melted butter over the top.
7. Optional: Set up a water bath. For an ultra-silky center, place the baking dish in a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of your baking dish. A water bath reduces risk of curdled custard.
8. Bake. Bake for 40–50 minutes, until the top is set and lightly crisp and the center jiggles like set custard. A knife inserted in the middle should come out with a few custardy crumbs but not wet liquid.
9. Rest. Remove from the oven and let the pudding stand for at least 10–15 minutes. This resting period helps the custard finish setting and makes slicing easier.
10. Serve warm. Spoon into bowls or cut into squares. Top with softly whipped cream or a scoop of vanilla ice cream. A light dusting of cocoa or powdered sugar is lovely.
11. Store and reheat. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven, covered with foil, for 10–15 minutes, or microwave individual portions on low power until warmed through.
12. Make ahead. You can assemble the pudding (through step 6) and chill, covered, for up to 12 hours. Let it sit at room temperature while the oven preheats, then bake as directed.

Time & Prep At a Glance

Here’s a quick overview so you can plan your bake. This dessert is mostly hands-off once it’s in the oven, and the results are worth every minute.

• Active prep time: 20–25 minutes (including toasting bread if needed)
• Soak time: 10–15 minutes
• Bake time: 40–50 minutes
• Rest time: 10–15 minutes before serving
• Total time: About 1 hour 30 minutes
• Yield: 8–10 servings
• When it’s ready: The top is lightly crisp and the center has a gentle wobble; a knife inserted near the center comes out mostly clean, not wet.

Pro Tips for Best Results

• Use day-old bread. Slightly dried bread drinks up the custard like a sponge, giving you a tender but cohesive texture. If your bread is fresh, a quick toast in the oven helps.
• Mind the heat. Warm the dairy to dissolve the sugar and cocoa, but avoid boiling. Boiling can cause the custard to curdle later.
• Temper the eggs. Add warm (not hot) chocolate mixture to the eggs slowly and whisk constantly. This keeps the custard silky.
• Go for a water bath if you prefer ultra-custardy pudding. It stabilizes baking temperature and helps prevent splitting. It’s optional, but wonderful if you like a very soft center.
• Don’t overbake. Pull the pudding when the center still has a slight wobble. It will continue to set as it rests.
• Add flavor layers. Espresso powder boosts chocolate; orange zest brightens; cinnamon or cardamom adds warmth; a splash of bourbon or rum lends depth.
• Texture choices. Brioche and challah make softer, richer pudding. French bread or sourdough offers more chew and a rustic character. Use what you love.
• Mix-ins matter. Nuts (pecans, walnuts, hazelnuts), dried cherries, or chopped toffee add dimension. Fold them in with the bread or sprinkle over the top.
• Serve simply. A cool, creamy topping like whipped cream, ice cream, or crème anglaise contrasts beautifully with the warm pudding.

Nutrition at a Glance

Nutrition will vary based on bread type, mix-ins, and portion size. Below is an approximate breakdown per serving (based on 10 servings and the ingredients listed, including chocolate chips but excluding optional alcohol and toppings):

• Calories: ~470
• Protein: ~9 g
• Total fat: ~27 g
• Saturated fat: ~15 g
• Carbohydrates: ~54 g
• Fiber: ~3 g
• Total sugars: ~30 g
• Sodium: ~260 mg

Tip: To lighten it up a bit, use half-and-half instead of cream, reduce sugar slightly, and choose a leaner bread. For a more decadent version, use extra chocolate chunks and a richer bread like brioche.

Common Questions, Answered

What’s the best bread for chocolate bread pudding?

Brioche and challah are favorites for their plush, buttery crumb that drinks in custard beautifully. French bread or a sturdy country loaf works well if you prefer more structure and chew. Day-old bread is ideal because it absorbs liquid without disintegrating.

Can I make this dairy-free?

Yes. Use full-fat coconut milk or a combo of creamy oat milk and coconut cream. Replace butter with a neutral oil or dairy-free butter, and select dairy-free chocolate. Note that dairy-free custard may set a bit softer, but it will still be delicious.

How can I tell when it’s done baking?

Look for a lightly crisp top with a gentle jiggle in the center. Insert a knife near the middle; it should come out mostly clean and not coated in liquid custard. The pudding will firm up slightly as it rests out of the oven.

A Sweet Closing Note

This chocolate bread pudding is more than a dessert—it’s an invitation to slow down, gather around, and share something warm and comforting. It embraces the humble, turns leftovers into luxury, and adapts to whatever you have on hand. If you’re new to custards, you’ll find the steps approachable and rewarding; if you’re a seasoned baker, you’ll appreciate the balance of texture and flavor. Serve it on a quiet evening or set it at the center of a celebration—either way, you’ll watch it disappear quickly. Here’s to the simple joy of baking and the way a good dessert brings people closer.