Name: Creamy Chocolate Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 cups cubed day-old bread (brioche, challah, or sturdy French bread); 1 cup chopped dark chocolate (60–70% cocoa); 4 large eggs; 1 cup sugar; 2 cups milk or cream; 1 teaspoon vanilla extract; 1/2 cup cocoa powder (optional)

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Warm, chocolatey, and gently custardy—this Creamy Chocolate Bread Pudding is the kind of dessert that feels like a hug on a plate. I’ve cooked variations of bread pudding for years, and this version balances rich dark chocolate with a silky custard that never gets rubbery. If you like comforting desserts with a simple prep, you’re in the right place; it’s a favorite after a cozy weeknight dinner and pairs well with soups like this creamy roasted butternut squash soup.

Why Make This Recipe

Deep, comforting chocolate flavor with a creamy custard that melts in your mouth.
Uses stale or day-old bread, so it’s a smart, no-waste dessert that stretches ingredients.
Easy to assemble in one bowl and bakes in a single pan—great for busy home cooks.
Makes a crowd-pleasing dessert for holidays, potlucks, or quiet Sunday afternoons.
Personal insight: I love how forgiving this recipe is—swap breads or chocolate and it still turns out delicious, similar to how I adapt spiced desserts like these gingerbread muffins.

Recipe Overview

Prep time: 20 minutes (plus 20–30 minutes chill time if you want the bread to soak more)
Cook time: 40–50 minutes at 350°F (175°C)
Total time: 1 hour (or up to 1.5 hours with soak)
Servings: 6–8 (9×9-inch pan)
Difficulty: Easy
Method: Assemble cubed bread and chopped chocolate, pour a warm chocolate-vanilla custard over, let soak, then bake until just set. I often finish with a short broil to get a lightly caramelized top.

My Experience Making This Recipe

On my third test I switched from milk chocolate to 60–70% dark chocolate and noticed the custard gained a more sophisticated depth without extra sugar. I also learned that letting the bread sit in the custard 20–30 minutes before baking improves uniform texture; short soaks can leave dry crumbs in the center. For a fun twist, I’ve paired it with savory mains like a seafood pot pie or stew for balanced meals—see this cheddar bay biscuit seafood pot pie idea.

How to Make Creamy Chocolate Bread Pudding

This is a one-dish, two-step process: (1) cube slightly stale bread and scatter chopped chocolate pieces in the pan, (2) whisk together eggs, sugar, milk/cream, vanilla, and warm chocolate (or cocoa), then pour over the bread. Press gently so the bread absorbs the custard, let rest 20–30 minutes, and bake at 350°F (175°C) until the center registers about 165°F (74°C) or is just set. Expect a crisp top and a custardy interior—not runny, not dry.

Expert Tips for Success

Choose the bread: Use day-old brioche, challah, or a sturdy French bread. Enriched breads give a richer custard.
Chocolate: Chop a good-quality 60–70% dark chocolate for depth; reserve some chunks to sprinkle on top before baking for melty pockets.
Temper your custard: Warm the milk/cream and whisk it into beaten eggs gradually to avoid scrambling—this yields a silky texture.
Pan choice: Use a 9×9-inch glass or metal baking dish for even baking; line with foil for easy removal and cleanup.
Bake to temperature: Aim for 165°F (74°C) internal temp for set but creamy custard; overbaking dries it out.

How to Serve Creamy Chocolate Bread Pudding

Serve warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream for contrast.
Drizzle with a salted caramel or espresso sauce to add brightness.
For a grown-up touch, add a splash of rum or bourbon to the warm pudding just before serving.
Present in ramekins for individual servings or slice from a 9×9 pan for family-style sharing.

Storage and Reheating Guide

Refrigerate: Store leftover pudding covered tightly with plastic wrap or in an airtight container for up to 4 days.
Freeze: Wrap tightly with plastic and foil or freeze in a sealed container for up to 2 months; thaw in the fridge overnight.
Reheat: Warm single portions in the microwave for 25–40 seconds or reheat a larger dish in a 325°F (160°C) oven for 10–15 minutes covered with foil to prevent drying; finish uncovered for 2–3 minutes to refresh the top.

Recipe Variations

Gluten-free: Use gluten-free brioche or sturdy gluten-free bread and verify chocolate is GF; you may need a slightly shorter soak time.
Dairy-free: Substitute full-fat canned coconut milk for cream and a plant-based milk (almond, oat) for milk; use dairy-free chocolate.
Boozy cherry-chocolate: Fold in 1/2 cup chopped dried cherries soaked in rum and use tempered dark chocolate for a boozy fruit lift.
Individual ramekins: Divide into six 8-ounce ramekins and reduce bake time to 25–30 minutes for perfect single servings—great for dinner parties and seasonal spoofs like Halloween bread delights.

Nutritional Highlights

This dessert is calorie-dense and rich in fat and sugar—enjoy in moderate portions (1/8 of a 9×9 pan).
Bread pudding provides protein from eggs and calcium from milk; choose lower-fat dairy to reduce calories.
Allergen note: Contains eggs, dairy, gluten (unless adapted), and chocolate—adjust for allergies as outlined in variations.

Troubleshooting Common Issues

Soggy center: If the center stays too wet, bake a bit longer at 325°F (160°C) covered with foil, then uncover to finish. Check internal temp for 165°F (74°C).
Dry, cakey texture: Likely overbaked or too little custard—use the recommended milk-to-egg ratio and remove from oven as soon as center is set.
Chocolate clumping: Chop chocolate into uniform small pieces so it melts evenly; stir a little warm milk into chopped chocolate to make a smooth base before adding to eggs.

Frequently Asked Questions

Q: Can I assemble this the night before?
A: Yes. Cover and refrigerate the assembled, unbaked pudding overnight. Bring it to room temperature for 20 minutes before baking and add 5–10 minutes to the bake time since it’s cold going in.

Q: Can I use cocoa powder instead of chopped chocolate?
A: You can—use 1/3–1/2 cup unsweetened cocoa powder whisked into the sugar, then warm the milk/cream to help dissolve it. Cocoa yields lighter texture but less creamy pockets than chopped chocolate.

Q: How do I make sure the top gets golden but not burnt?
A: Bake at 350°F (175°C) and tent with foil if the top browns too fast. For a caramelized finish, broil 1–2 minutes at the very end while watching closely.

Q: Can I halve or double the recipe easily?
A: Yes. Use a 9×9 for the standard batch, a loaf pan or small casserole for half, and a 9×13-inch pan for doubling. Adjust bake time: half-batches cook faster, doubled batches take longer—use internal temp for accuracy.

Conclusion

If you enjoy turning leftovers into comforting treats, you might also like these creative twists on bread-pudding-inspired breakfasts—try the bread pudding pancakes for a fun next-day use of leftovers.