Chocolate Bread Pudding Recipe: Rich, Gooey & Easy to Make

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Chocolate bread pudding is the perfect treat when you’re craving something rich, warm, and chocolatey.

It has a soft, custardy center, a crisp golden top, and plenty of chocolate flavor in every bite.

Best of all, it’s easy to make with simple ingredients you likely already have.

Serve it warm with a scoop of ice cream for a comforting dessert everyone will love.

Why You’ll Love This Chocolate Bread Pudding

• Rich and chocolatey: Packed with deep chocolate flavor in every bite.
• Soft and creamy inside: A custardy center pairs perfectly with a golden, slightly crisp top.
• Easy to prepare: Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Great for leftover bread: Turn day-old bread into a delicious homemade dessert.
• Perfect for any occasion: Serve it for holidays, family dinners, or a cozy weeknight treat.

Chocolate Bread Pudding Ingredients

Bread

• 8 cups cubed bread: Use brioche, challah, French bread, or another sturdy loaf. Slightly stale bread absorbs the custard better without becoming overly soggy.
• About 10–12 oz bread: This is roughly one medium loaf, depending on the type and size of the bread.

Chocolate

• 4 oz semi-sweet or dark chocolate: Chopped chocolate melts smoothly into the custard and gives the pudding a rich chocolate flavor.
• ½ cup chocolate chips: Chocolate chips are convenient and add extra chocolate pockets throughout the pudding.

Custard Ingredients

• 2 cups whole milk: Creates a creamy, moist custard.
• 1 cup heavy cream: Adds richness and helps create a velvety texture.
• 3 large eggs: Give the custard structure as it bakes.
• ¾ cup granulated sugar: Adds sweetness and balances the cocoa.
• 2 teaspoons vanilla extract: Enhances the chocolate flavor.
• ¼ cup unsweetened cocoa powder: Provides a deeper chocolate taste.
• ¼ teaspoon salt: Balances the sweetness and brings out the chocolate flavor.

Optional Add-Ins

• ½ cup chocolate chips: For extra melted chocolate throughout the pudding.
• ½ cup chopped walnuts or pecans: Adds crunch and nutty flavor.
• ½ cup raisins: Adds natural sweetness and chewy texture.
• ½ teaspoon ground cinnamon: Adds gentle warmth and spice.
• 1 teaspoon espresso powder: Intensifies the chocolate flavor without making the pudding taste strongly of coffee.

How to Make Chocolate Bread Pudding

1. Prepare the Bread

Cut about 10–12 ounces of bread into bite-sized cubes, roughly 1-inch in size.

Brioche, challah, French bread, or another sturdy loaf works especially well because it can hold the rich custard without falling apart.

Slightly stale bread is best because it has less moisture and can soak up more of the chocolate custard.

If your bread is fresh, spread the cubes on a baking sheet and let them sit uncovered for a few hours, or bake them at 300°F (150°C) for about 10–15 minutes until slightly dry.

2. Make the Chocolate Custard

In a large bowl, whisk together 3 large eggs, 2 cups of whole milk, 1 cup of heavy cream, ¾ cup of granulated sugar, ¼ cup of unsweetened cocoa powder, 2 teaspoons of vanilla extract, and ¼ teaspoon of salt.

Whisk until the cocoa powder is fully mixed in and the custard looks smooth.

For an extra-rich chocolate flavor, melt 4 ounces of semi-sweet or dark chocolate and whisk it into the warm milk and cream before combining everything with the eggs.

Take care not to add very hot chocolate directly to the eggs, as it can cause them to scramble.

3. Combine the Bread and Custard

Place the bread cubes in a large mixing bowl and slowly pour the chocolate custard over them.

Gently toss the bread with a spatula or wooden spoon until every piece is coated.

Let the mixture rest for 20–30 minutes, giving the bread enough time to absorb the custard.

Give it a gentle stir once or twice during this time so the moisture is distributed evenly.

The bread should feel soft and soaked but still hold its shape.

4. Transfer to the Baking Dish

Grease a 9 × 13-inch baking dish with butter or nonstick cooking spray.

Transfer the soaked bread mixture to the dish and spread it into an even layer.

Sprinkle ½ cup of chocolate chips over the top if you want extra pockets of melted chocolate.

You can also add chopped walnuts or pecans before baking for a little crunch.

5. Bake the Bread Pudding

Preheat your oven to 350°F (175°C) and bake the pudding for about 40–50 minutes.

The top should look golden and slightly crisp, while the center should be set but still soft and moist.

Avoid baking it for too long, as an overbaked bread pudding can become dry and firm.

A slight jiggle in the center is fine because the pudding will continue to set as it cools.

6. Cool and Serve

Let the chocolate bread pudding cool for about 10–15 minutes before serving.

This short resting time allows the custard to finish setting while keeping the inside wonderfully soft.

Serve it warm on its own or top each portion with vanilla ice cream, whipped cream, chocolate sauce, or caramel sauce.

For an extra chocolatey finish, sprinkle a few chocolate chips or a light dusting of powdered sugar over each serving.

Tips for the Best Chocolate Bread Pudding

• Use stale bread: Slightly dry bread absorbs more custard without becoming mushy.
• Let the bread soak: Give the bread 20–30 minutes to fully absorb the chocolate custard.
• Don’t overbake: Remove the pudding when the center is set but still slightly soft to keep it moist.
• Use quality chocolate: Good-quality chocolate gives the pudding a deeper, richer flavor.
• Let it rest: Cool the pudding for 10–15 minutes before serving so it can finish setting.

Chocolate Bread Pudding Variations

• Chocolate Chip Bread Pudding: Add extra chocolate chips to the custard and sprinkle some over the top before baking for gooey chocolate pockets.
• Double Chocolate Bread Pudding: Mix cocoa powder and melted chocolate into the custard for an extra-rich chocolate flavor.
• Chocolate Banana Bread Pudding: Add sliced ripe bananas for natural sweetness and a soft, fruity texture.
• Chocolate Orange Bread Pudding: Stir in orange zest and a little orange extract for a bright citrus flavor that pairs beautifully with chocolate.
• Chocolate Walnut Bread Pudding: Fold in chopped walnuts for a delicious combination of rich chocolate and crunchy nuts.
• Chocolate Brioche Bread Pudding: Use buttery brioche instead of regular bread for an especially soft, rich, and tender pudding.
• Chocolate Bread Pudding with Caramel Sauce: Drizzle warm caramel sauce over each serving for a sweet, buttery finish.

What to Serve With Chocolate Bread Pudding

• Vanilla ice cream: The cold, creamy ice cream melts over the warm pudding for a delicious contrast.
• Whipped cream: A light dollop adds creamy sweetness without overpowering the chocolate.
• Chocolate sauce: Drizzle warm chocolate sauce over the pudding for an extra-rich finish.
• Caramel sauce: Buttery caramel adds a sweet flavor that pairs beautifully with chocolate.
• Fresh berries: Strawberries, raspberries, or blueberries add freshness and a touch of natural tartness.
• Powdered sugar: A light dusting adds simple sweetness and makes each serving look more inviting.

How to Store Chocolate Bread Pudding

Refrigerator

Chocolate bread pudding can be stored in the refrigerator for up to 4 days when kept properly covered.

Let it cool completely, then cover the baking dish tightly with plastic wrap or foil, or transfer individual portions to airtight containers.

Keep it refrigerated until you’re ready to serve, and avoid leaving it at room temperature for more than 2 hours.

Freezer

For longer storage, freeze individual portions so you can thaw and reheat only what you need.

Wrap each cooled portion tightly in plastic wrap, then place the portions in a freezer-safe container or bag to help prevent freezer burn.

Chocolate bread pudding can be frozen for up to 3 months while maintaining good flavor and texture.

Thaw frozen portions overnight in the refrigerator before reheating for the best results.

How to Reheat

For the oven method, place the pudding in an oven-safe dish, cover it loosely with foil, and warm it at 325°F (165°C) for about 15–20 minutes or until heated through.

The foil helps prevent the top from becoming too dry while the center warms.

For a quicker option, microwave an individual portion for 30–60 seconds, checking and heating in short intervals until warm.

If the pudding seems slightly dry after reheating, add a splash of milk or a drizzle of chocolate or caramel sauce before serving.

FAQs

What is chocolate bread pudding made of?

Chocolate bread pudding is made with bread, milk, cream, eggs, sugar, cocoa powder, vanilla, salt, and chocolate.

What is the best bread for chocolate bread pudding?

Brioche, challah, and French bread are excellent choices because they absorb the custard well while keeping their shape.

Can I use fresh bread for bread pudding?

Yes, but slightly stale bread works better because it absorbs more custard without becoming too soggy.

Why is my chocolate bread pudding soggy?

It may be underbaked, have too much custard, or not have given the bread enough time to absorb the mixture.

Why is my bread pudding dry?

Overbaking or using bread that is too dry can make bread pudding dry and firm.

Can I make chocolate bread pudding ahead of time?

Yes, you can assemble it several hours ahead, refrigerate it, and bake it when you’re ready.

How do you know when bread pudding is done?

It’s ready when the top is golden, and the center is set but still slightly soft with a gentle jiggle.

Can chocolate bread pudding be frozen?

Yes, cool it completely, wrap individual portions well, and freeze for up to 3 months.