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Chocolate Bread Pudding

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Calling all chocolate lovers! Made from challah soaked in a rich chocolate custard, this dark chocolate bread pudding is pure comfort in every spoonful.

Chocolate bread pudding in a baking dish.

This rich chocolate bread pudding is the ultimate comfort food for chocolate lovers. Made with challah bread, a hot chocolate-flavored custard, and plenty of chocolate chunks, it’s a deeply chocolatey and satisfying dessert. I like to add a splash of bourbon to the custard to enhance the chocolate flavor, but if you’d rather not use alcohol, you can use brewed coffee instead. Serve the bread pudding warm from the oven topped with vanilla ice cream.

“I made this for my husband for Valentine’s Day…He called it ‘a gastronomic explosion of chocolate deliciousness.’ And it truly is.”

Toni

What You’ll Need To Make Chocolate Bread Pudding

chocolate bread pudding ingredients
  • Semi-Sweet Chocolate: Provides a rich and deep chocolate flavor. Choose a good quality chocolate for the best results.
  • Whole Milk: The base of your custard, whole milk adds creaminess and richness.
  • Sugar: Sweetens the pudding, balancing the bitterness of the chocolate and cocoa powder.
  • Cocoa Powder: Enhances the chocolate flavor, giving the pudding an extra depth of chocolatey goodness.
  • Unsalted Butter: Adds richness. Using unsalted butter allows you to control the amount of salt in the recipe.
  • Bourbon: Adds wonderful depth of flavor.
  • Cinnamon: Provides a warm, spicy undertone that complements the chocolate.
  • Eggs: Essential for the custard base, eggs help to thicken the mixture and give it structure.
  • Salt: Balances sweetness and enhances the overall flavor of the pudding.
  • Vanilla Extract: A classic pairing with chocolate that rounds out the flavor.
  • Challah: With pillowy texture and slightly sweet flavor, it’s perfect for soaking up the chocolate custard mixture.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Chop the chocolate into ¼-inch chunks. Reserve ⅓ cup and set aside (you’ll use this for sprinkling over the bread pudding before baking).

In a medium saucepan, whisk together the milk, sugar and cocoa powder. Add the butter and bring to a boil.

boiling chocolate mixture

Off the heat, add the remaining chocolate, bourbon and cinnamon.

adding the chocolate, bourbon and cinnamon

Whisk to combine.

whisked chocolate mixture

In a large bowl, whisk together the eggs, salt and vanilla extract.

whisked egg mixture

Very gradually, pour the hot chocolate mixture into the egg mixture, whisking vigorously to combine (pour slowly, especially at the beginning, or the hot chocolate mixture will scramble the eggs).

adding the chocolate mixture to the egg mixture

Add the bread cubes to the chocolate custard.

adding challah cubes to custard mixture

Cover and let soak in the fridge for at least 2 hours or overnight.

chocolate bread pudding mixture

Preheat the oven to 325°F. Grease a 2-quart baking dish with butter or nonstick cooking spray. Transfer the chocolate bread mixture to the prepared baking dish. Scatter the reserved chocolate over top, then use a spoon to push about half of the chocolate bits down into the pudding.

chocolate bread pudding ready to bake

Bake until slightly puffed and set in the center, 45 to 55 minutes.

Baking dish of chocolate bread pudding.

Let cool about 10 minutes, then serve warm with vanilla ice cream.

Frequently Asked Questions

Can this bread pudding be made ahead?

Yes, you can prepare chocolate bread pudding in advance. Assemble the bread pudding and refrigerate it before baking. You can keep it in the fridge for several hours or overnight. When you’re ready to serve, bake it according to the recipe instructions. Just remember to give it a little extra time in the oven if you’re starting from cold.

Can bread pudding be frozen?

Yes, it can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.

I can’t find challah. What other breads will work?

Challah is a great choice for bread pudding due to its rich, eggy texture and slightly sweet flavor. Other good options include brioche or a sturdy French bread.

Can I substitute the bourbon in the recipe?

Yes, the bourbon can be substituted based on preference. You can use another type of liquor like rum or brandy to add a different flavor profile. If you prefer not to use any alcohol, simply replace it with more milk or coffee.

Chocolate bread pudding in a baking dish.

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Chocolate Bread Pudding

Calling all chocolate lovers! Made from challah soaked in a rich chocolate custard, this dark chocolate bread pudding is pure comfort in every spoonful.

Servings: 6 to 8
Prep Time: 40 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 30 Minutes, plus plus 1.5 hours to let the bread soak

Ingredients

  • 4 ounces semi-sweet chocolate
  • 2 cups whole milk
  • 1 cup sugar
  • 2 tablespoons cocoa powder
  • 3 tablespoons unsalted butter
  • 2 tablespoons bourbon
  • ½ teaspoon cinnamon
  • 4 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups (packed) 1-inch challah cubes (about 9 oz), from 1 loaf
  • Vanilla ice cream, for serving

Instructions

  1. Chop the chocolate into ¼-inch chunks. Reserve ⅓ cup and set aside (you'll use this for sprinkling over the bread pudding before baking).
  2. In a medium saucepan, whisk together the milk, sugar, and cocoa powder. Add the butter and bring to a boil. Off the heat, add the remaining chocolate, bourbon and cinnamon and whisk until smooth.
  3. In a large bowl, whisk together the eggs, salt, and vanilla extract. Very gradually, pour the hot chocolate mixture into the egg mixture, whisking vigorously to combine (pour slowly, especially at the beginning, or the hot chocolate mixture will scramble the eggs). Add the bread cubes to the custard; cover and let soak in the fridge for at least 2 hours or overnight.
  4. Preheat the oven to 325°F. Grease a 2-quart baking dish with butter or nonstick cooking spray. Transfer the chocolate bread mixture to the prepared baking dish. Scatter the reserved chocolate over top, then use a spoon to push about half of the chocolate bits down into the pudding. Bake until slightly puffed and set in the center, about 45 to 55 minutes. Let cool about 10 minutes, then serve warm with vanilla ice cream.
  5. Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated overnight before baking; just remember to give it a few extra minutes in the oven if starting from cold. It can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 381
  • Fat: 15 g
  • Saturated fat: 8 g
  • Carbohydrates: 53 g
  • Sugar: 37 g
  • Fiber: 2 g
  • Protein: 9 g
  • Sodium: 258 mg
  • Cholesterol: 127 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Can you make this ahead. If so, how far ahead?

    • — Roberta on January 2, 2024
    • Reply
    • Hi Roberta, You can let this sit in the fridge, unbaked for up to 24 hours. If you’re referring to making it ahead and baking it, I don’t really recommend it. While technically it will work, it’s definitely best if eaten right after it’s baked.

      • — Jenn on January 2, 2024
      • Reply
  • Would you be able to substitute brioche bread for this recipe? Thanks!! Planning to make this for my birthday.

    • — Samantha on January 8, 2023
    • Reply
    • Hi Samantha, If you want to use brioche, I’d go with this recipe instead. Happy birthday! 🙂

      • — Jenn on January 9, 2023
      • Reply
      • Thanks!! I’ll try to find some of the recipe’s bread as I want to try the chocolate version. 😊 Could you use dark chocolate in this?

        Thank you!!

        • — Samantha on January 11, 2023
        • Reply
        • Sure, dark chocolate will work here. 🙂

          • — Jenn on January 11, 2023
          • Reply
  • Made this to bring to someone’s house; a huge hit! I loved it because I did it all the night before, then brought it to my friend’s house and baked it there while we ate. The only thing I did different than the recipe stated is to use chocolate chips instead of chopping up chocolate. My husband thought that I should double the bourbon next time!
    Definitely on my “do again” list!

    • — Barbara on January 8, 2023
    • Reply
  • Can you substitute something else for the bourbon? Thank you!!

    • — Samantha on December 11, 2022
    • Reply
    • Sure Samantha – you can replace it with either rum or coffe. Hope you enjoy!

      • — Jenn on December 13, 2022
      • Reply
  • I want to make this but I have a question ? Can I make the whole recipe , put it in two containers, bake and freeze one and reheat ? Or best to just half the recipe ?

    • — Doreen on October 7, 2022
    • Reply
    • Hi Doreen, I’d just halve the recipe. I don’t think it would freeze very well because of all the heavy cream — sorry!

      • — Jenn on October 7, 2022
      • Reply
  • Hi, Jenn –

    Are you letting the bread get stale or using it fresh?

    • Hi Terri, No need to let the bread get stale. Hope you enjoy!

  • I made this recipe last week with my homemade sourdough bread. I didn’t have challah or brioche bread available. Turned out really really good!!!! I cut off the crust which tends to be really hard. I also used Irish cream instead of bourbon cos it’s what I had, walnuts to add a little crunch and topped with toffee bits. It was my first time making bread pudding I was really happy with the results. Thank you for all your amazing recipes.

  • This is one of the best desserts I have ever made! Absolutely delicious! Also made homemade vanilla ice cream to go with it! Thanks to Jenn, I bought the ice cream machine she recommended. It was just as delicious reheating individual servings in the microwave as when it first came out of the oven.

  • Hi Jenn.
    Can i make white chocolate instead of dark chocolate? If is yes what is the recipe for white chocolate sauce?i want to make this for new year.

    Thank

    • Hi Fanny, I recommend sticking with dark chocolate here. Sorry!

  • Hi! I’m planning on making this very soon! My 1st question is, can I use french bread? And, can I use milk chocolate instead?

    • I don’t recommend those substitutes, Gigi. Sorry!

      • DRATS!!! I’ve read this too late regarding the French bread! Oh well it’s soaking now, I’ll let you know how it turned out tomorrow.

  • what kind of bread can be used instead of challah?

    • Hi Aparna, Brioche would also work nicely here. Hope you enjoy!

  • Hi Jen! I LOVE Chocolate bread pudding, and make it for my family often. Unfortunately, I have celiac disease and have yet to find brioche or challah bread that is gluten free. Do you have any suggestions for a suitable substitute?? I NEED bread pudding! lol

    And – you are my go to for all things delicious!

    • Hi Lilli, I wish I had a good gluten-free alternative to suggest, but I’m at a loss – I’m sorry! Perhaps other readers can weigh in?

      • Mariposa Bakery makes Gluten Free Challah Bread that you can order online to be delivered to your home. I have also considered using a good Gluten Free French Bread baguette for this purpose. I have been Gluten Free since 2007.

        • Thank you for the recommendation! Made this last night for company and it turned out very good but I would also like to try it gluten free at some point for our gluten sensitive household.

          • — Christina on August 14, 2023
          • Reply
  • If you halve the recipe, how long do you cook it for? I am making this for Christmas dinner!

    • Hi Melvina, I’m guessing about 40 minutes. Enjoy and happy holidays!

  • Made this delicious bread pudding this weekend when we had friends over for dinner. It was amazing! I was planning on omitting the cinnamon. So glad I added it! It was perfect with the cinnamon. I am not a fan of bourbon, but it was perfect in this recipe. Not “boozy” at all. I used brioche bread. I served it with vanilla ice cream and fresh strawberries on top. EVERYONE loved it! It reheats well in the oven the next day!

  • This was great and easy to make. The only minor issue I had was the bourbon. I used half the suggested amount (about 1/6th of a cup), and there was definitely a bourbon taste which the kids did not like (probably a good thing, however)! Next time, no bourbon for me but will definitely make it again!

  • Had a quick question. You said instead of bourbon, you can substitute with rum. Would Captain Morgan Spiced Rum be an okay option?

    • Sure- hope you enjoy!

  • I made this over the holiday. I really did not care for it, however, I may have used chocolate with too much cocoa. It was an expensive mistake and no one really ate it. I threw most of it away. I did print out another bread pudding from this website that I look forward to trying in the near future

    • — Julie A Traver
    • Reply
  • So excited to try this but I am making this just for my family. Seems like it’s going to make too much for us. Would halving everything still turn out ok and just bake in a smaller pan?

    • — Rebekah Sigmon
    • Reply
    • Yes it makes a ton! You can definitely halve everything and bake in an 8-inch pan.

  • Love to make this but it sounds like a lot of bourbon, can I leave it out or substitute something non alcoholic

    • Hi Patti, It doesn’t really have a boozy taste in the end, but if you’d like to omit it you can substitute some strong coffee.

  • So many lovely recipes but why don’t you include ingredient quantities?
    Looked at picture of chocolate bread pudding in an effort to establish what goes into it.

    • Hi Karen, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. Hope that helps!

  • Living in a small town and deciding to make this for dessert at the last minute limited my choice of chocolate. We enjoyed it but the flavour would definitely be enhanced with a better quality chocolate. I served it with Hagen Daz vanilla ice cream for dessert with your beet and goat cheese salad and beef and potato stew to rave reviews.

  • Hi Jen, this looks so good! Could you make the whole recipe and bake in two separate pans, serving one and freezing the other for another day?

    • Hi Cathy, unfortunately I don’t think this will freeze well (because of all the dairy). Sorry!

  • Oh my goodness. I recommend halving this recipe & serving 24. A full recipe was way too much for 12. Lots of leftovers for the next day. MUST be served with ice cream to avoid chocolate overdose even in the seasoned chocoholic. It is incredibly rich & moist.

    MT

  • This sounds delicious, but I have a friend who avoids dairy. Would coconut cream work as a substitution for half and half?

    • D, It’s possible it might work with coconut milk but not coconut cream. If you try it, please let me know how it turns out.

  • I made this on the weekend and it was amazing. It was so rich and chocolatey. The challah bread is not readily available, so I used regular white sliced bread instead. I would imagine that with the egg bread, it would be even richer. The best thing was that it was a large pudding so we had leftovers for the following couple of days. Warmed up in the microwave, it was just as good as the first day. By the way, we served it with Reese’s peanut butter ice cream which was even more amazing.

  • This was absolutely fantastic!

    • — Kathy Robinson
    • Reply
  • I made this delicious dessert and it is delectable! I could not find challah bread so I used a loaf of Brioche french bread and the recipe turned out well. We added a little caramel sauce and served it warm with ice cream. Delish! I like it cold almost as much as I do warm.

  • I made this decadent dessert for Valentine’s Day. Oh my goodness!! Best bread pudding ever!! Thank you so much for sharing your fabulous recipe!!!

  • Unbelievable! I made this for my husband for Valentine’s Day because we all know nothing says “love” like chocolate. . . and he absolutely loved it. He called it “a gastronomic explosion of chocolate deliciousness.” And it truly is. Very easy straightforward instructions even for the novice cook. This is definitely a keeper in my recipe file.

  • I made your suggested Valentine’s Day meal and it was delectable. Cleanup today was easy because I made the stew last night as you suggested. I ended up making my own challah for the pudding. Thanks for the recipes and the menu.

    • You’re welcome, Elizabeth! So glad it turned out well 🙂

  • Can I use brioche for the bread? How many people will this serve?

    Thanks so much!

    • — Marilyn Dolce Davis
    • Reply
    • Yes, Marilyn — brioche will work beautifully. Serves 12 easily.

      • Thank you so much for getting back to me. It’s going in the oven soon! We have exactly 12 people, so I hope no one wants seconds. I can hardly wait to taste it.

        • — Marilyn Dolce Davis
        • Reply
  • I made this tonite for some friends. I only made one change. I substituted Hawaiian rolls for the challah. I did marinate it overnight. It was delicious! Thanks for sharing!

  • Jenn, I would like to make a gluten-free version of this recipe. What can I substitute flour for? Thanks in advance!

    • Hi Natalie, Are you sure you’re asking about this recipe? There’s no flour in it (other than what’s in the bread) and it’d be hard to make it gluten-free.

      • Sorry for the mix-up! Yes, I was asking about a different recipe – beef stew with carrots and potatoes – but already found this question answered in the comments for that recipe. Thanks for the quick follow-up, Jenn.

  • I want to make this for Valentine’s Day but I cannot find Challah bread. Is there another type of bread I could Substitute?
    Thanks

    • Hi Elizabeth, Brioche would be a good substitute.

  • Nothing says, “I love you,” like homemade treats, right! This recipe is definitely an easy Valentine’s Day dessert for my kids. Yummy!

  • I would probably use panettone. Can’t wait to make it when I get home.

  • can I make this without bourbon?

    • Yes, Patsy, but I would replace it with rum or coffee.

  • Woukd love to get a recipe for regular bread pudding ( not too many chocolate lovers in the family). Thank you !

  • We don’t half and half in this country. What can I use instead? Stupid country.
    Regards, Judy

    • Judy, You can use half milk, half heavy cream.

      • Thank you very much but what quantities. Sorry to be a nuisance.

        • No problem! I would use 2 cups of milk and 2 cups heavy cream. Enjoy!

  • What is the best way to keep the bread pudding and how do you recommend reheating it?

    • Hi Kate, I would refrigerate any leftovers and reheat in the oven at 325°F until warm.

  • Hi Jen,

    I am so excited to get this recipe! Just one question though, can I use sourdough bread instead of challah? That’s just what I have on hand. Thank you!
    Happy Valentines!

    • Hi Lu, It will lend a different flavor but it should work. Please let me know how it turns out!

      • Hi Jen,

        I just made the bread pudding. We had friends over so I used Challah as your ur recipe stated. I didn’t want to take risk this time. Everybody loved it! I will give you feedback next time when I use sourdough. lol

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