Ultimate Chocolate Bread Pudding Recipe — Easy, Rich Tonight

There is something quietly indulgent about a warm chocolate bread pudding coming out of the oven: the first breath of steam releases a caramelized, cocoa-scented aroma that curls through the kitchen, promising comfort. The top forms a delicate, rippled crust—ambered and flecked with melted chocolate—while the interior stays custardy, studded with pockets of gooey richness. Serving it spoonful by spoonful feels like handing someone a small, familiar luxury; it is both rustic and refined, nostalgic and new. Let me guide you through making a chocolate bread pudding that looks elegant on the table, smells like a sweet memory, and feels tender and comforting with each bite.

Why You’ll Love This Chocolate Bread Pudding:

This chocolate bread pudding marries the plushness of custard with the satisfying texture of baked bread, resulting in a dessert that is simultaneously creamy and resilient. The melted chocolate threads through the custard, creating ribbons of intense cocoa that contrast beautifully with the caramelized surface. It is versatile enough to be dressed up—finished with a warm chocolate sauce or a dusting of powdered sugar—or kept simple and served alongside a scoop of vanilla ice cream.

Beyond flavor, the recipe is forgiving and adaptable: use day-old brioche for luxury, or a sturdy country loaf for rustic appeal. The dessert is also excellent for entertaining because you can assemble it ahead of time and bake when guests arrive, filling your home with irresistible fragrance. Finally, it is deeply comforting—the type of dessert that reads as both celebration and consolation, perfect for chilly evenings, family gatherings, or quiet moments when you want something soothing and elegant.

Ingredients for This Chocolate Bread Pudding:

Step-by-Step Instructions for Chocolate Bread Pudding:

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or a similar-sized ceramic or glass pan so the pudding will release easily and the edges can caramelize.
2. Toast the bread: Spread the cubed brioche on a baking sheet and toast in the oven for 8–10 minutes, or until the cubes are slightly dried and just beginning to color at the edges. The toasting adds nuttiness and helps the bread absorb custard without falling apart.
3. Melt chocolate: Place the chopped dark chocolate in a heatproof bowl and pour the warm milk and heavy cream over it. Let sit for one minute, then whisk gently until smooth and glossy. Stir in the espresso powder if using. The mixture should smell richly of cocoa and cream.
4. Whisk custard: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, melted butter, vanilla extract, and sea salt until pale and slightly thickened. The eggs will enrich and set the custard while the sugars help create the golden crust.
5. Combine custard and chocolate: Slowly stream the warm chocolate mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling. The result is a silky, chocolate custard with a luminous sheen.
6. Soak the bread: Place the toasted bread cubes in the prepared baking dish. Pour the chocolate custard evenly over the bread, pressing gently so each cube absorbs some liquid. Scatter extra chocolate chips or chunks among the cubes for molten pockets.
7. Rest: Allow the pudding to rest at room temperature for 20–30 minutes so the bread soaks thoroughly. You can also cover and refrigerate for up to 8 hours to assemble ahead, making this dessert ideal for entertaining.
8. Bake: Place the dish on a rimmed baking sheet to catch any spills and bake in the preheated oven for 40–50 minutes, or until the top is puffed, deeply golden in places, and the center is set but still slightly wobbly. The top should smell of caramel and chocolate.
9. Check doneness: Insert an instant-read thermometer into the center; it should read 160–165°F (71–74°C). If you do not have a thermometer, a toothpick inserted in the center should come out with moist crumbs but not raw custard.
10. Cool and serve: Allow the pudding to cool for 10–15 minutes so the custard settles and slices hold their shape. Serve warm with a dusting of confectioners’ sugar, a drizzle of warm chocolate sauce, or a scoop of vanilla ice cream for contrast.

How Long to Cook:

Bake at 350°F (175°C) for 40–50 minutes. The exact time depends on the depth of your baking dish and the moisture of the bread. A shallow dish will usually cook closer to 40 minutes; a deeper dish may need up to 55 minutes.

For internal doneness, aim for an internal temperature between 160–165°F (71–74°C). The center should be set and slightly springy but not liquid. If using a toothpick, it should come out with moist crumbs rather than runny custard.

Tips for Perfect Results:

• Use day-old or slightly stale bread: Fresher bread will absorb too much liquid and become gummy. Toasting the cubes briefly ensures structure.
• Temper eggs carefully: When combining warm cream with eggs, add a small stream of warm liquid while whisking to avoid scrambled bits.
• Rest before baking: Let the bread absorb the custard for at least 20 minutes; this creates an evenly moistened interior and prevents dry pockets.
• Position on a baking sheet: Placing your dish on a rimmed sheet makes it easier to handle and prevents spills from dirtying the oven.
• Check early and often: Begin checking at the 35–40 minute mark; once the center is set, remove promptly to avoid overbaking, which dries the custard.

Options for Substitutions:

• Dairy: Replace heavy cream with half-and-half for a lighter pudding, or use 2 cups whole milk with 1/2 cup cream. For a non-dairy version, try full-fat coconut milk for richness and a subtle tropical note.
• Bread: Swap brioche for challah for a similar buttery texture, or use sturdy sourdough or French bread for more chew and a rustic finish.
• Chocolate: Use milk chocolate for a sweeter, creamier profile, or mix bittersweet and milk chocolate for balanced sweetness. For a more intense flavor, choose 70% dark chocolate.
• Sugar: Reduce granulated sugar by 1–2 tablespoons for a less sweet pudding, or replace with maple syrup (reduce milk slightly) for complexity.
• Flavorings: Swap vanilla for a splash of orange liqueur, rum, or a teaspoon of almond extract for different aromatic layers. Add a pinch of cinnamon or a touch of cayenne for a warm, spicy lift.

Watch Out for These Mistakes:

• Avoid using very fresh, soft bread without toasting; it will collapse and create a mashed texture rather than a custard with bread distinction.
• Do not pour scalding hot cream directly into eggs; this can scramble them. Always temper the eggs if the liquid is very hot.
• Overbaking dries out the custard—remove the pudding when the center is just set. Overcaramelization on top can make the surface too hard; tent with foil if the top browns too quickly.
• Under-seasoning is easy to miss; a small pinch of salt is essential to balance sweetness and enhance chocolate notes.

Estimated Nutrition (per serving, 8 servings):

The following values are approximate and will vary depending on exact ingredients and portion size.

• Calories: ~480 kcal
• Protein: ~8–10 g
• Carbohydrates: ~55–60 g (Sugars ~30 g)
• Fat: ~25–30 g (Saturated fat ~14–16 g)
• Fiber: ~3–4 g
• Sodium: ~250–350 mg

Frequently Asked Questions

Can I make this bread pudding ahead of time?

Yes. Assemble the pudding in the baking dish, cover, and refrigerate for up to 8 hours before baking. This allows the flavors to meld and makes it perfect for preparing a day ahead of serving.

What is the best bread to use if I cannot find brioche?

Challah is the closest alternative in texture and flavor. For a more rustic pudding, use a country-style sourdough or French bread; just be sure it is day-old and toasted briefly to absorb custard without becoming mushy.

How do I reheat leftovers without drying them out?

Reheat individual portions in a microwave for 20–30 seconds until warm, or place the pudding in a 325°F (160°C) oven covered with foil for 10–15 minutes. A quick drizzle of cream or a dollop of ice cream helps restore creaminess.

Can I make this gluten-free?

Yes. Substitute with a firm-textured gluten-free loaf (such as gluten-free brioche or challah-style bread). Toast the cubes to remove excess moisture and follow the recipe as written. Texture will depend on the bread used.

Conclusion

Chocolate bread pudding is more than a dessert; it is a small ritual that invites warmth into your home. Each spoonful offers a contrast of textures—golden, slightly crisp edges giving way to a molten, chocolaty center—and carries the comfort of familiar flavors elevated by careful technique. Whether you are feeding a crowd, creating a cozy family moment, or indulging in an evening treat for one, this recipe is designed to be approachable and slightly indulgent. Take your time with the custard, honor the rest that allows the bread to soak, and let the kitchen fill with that irresistible aroma. In doing so, you are not only baking a dessert but also crafting a memory around the table.