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5 from 1 vote

Chocolate Bread Pudding

Decadent chocolate bread pudding recipe. Simple enough for anyone to make, yet impressively rich and luxurious to serve at a dinner party. Use challah bread or brioche for best results. You can vary the type of chocolate to suit a variety of tastes. 
Prep Time10 mins
Cook Time45 mins
Resting Time30 mins
Total Time55 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 10
Calories: 456kcal
Author: CraftBeering


  • 14 oz loaf of challah or brioche (or rolls adding up to same weight)* cut into 1 inch cubes
  • 1 cup chocolate chips or chunks
  • 2 tbsp butter (at room temperature, for the baking dish)
  • 6 eggs
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 12 oz chocolate milk (OR whole milk plus 2 tbsp of cocoa powder OR milk stout)**
  • 2 cups heavy cream
  • piece of chocolate to grate over baked pudding (optional)


  • Butter a 9x13 inch baking dish (or individual ramekins) and place the dry bread cubes in. Scatter the chocolate chips. (Divide evenly for individual portions).
    Place the baking dish (or ramekins) onto a baking tray to make handling later on easier. 
  • In a mixing bowl whisk the eggs, then the sugar, the vanilla, the chocolate milk (or milk plus cocoa powder or milk stout) and the heavy cream. 
  • Pour the custard over the bread cubes and chocolate chips (divide evenly if using ramekins). Let rest for 30 minutes to allow the bread to soak up the liquid.
  • While the pudding is resting preheat your oven to 350 F. 
  • Bake for 45 minutes, uncovered. The pudding will puff up and rise as the custard sets. It is done when a table knife inserted in the center of the baking dish comes out clean and the edges and top get toasty. 
    If you are making individual portions adjust the time downwards - around 15-20 minutes, test that the custard has set and monitor the edges/top.
  • Allow a couple of minutes for the pudding to cool off once you take it out of the oven. Grate (on fine) some chocolate over it if you want. 
    Serve warm with a scoop of ice cream. 



*It is important for the bread to be dry in order to absorb the custard fully. Use bread that is a few days old or after cutting the bread in cubes, allow it to dry out before you start making the pudding.
**If using whole milk and cocoa powder, mix them well before adding to the custard. 
If using milk stout, add it slowly - it will foam up initially.  
If you prefer the flavor of dark chocolate, use dark chocolate chips and a stout brewed with roasted barley and possibly cocoa nibs. Or milk mixed with good quality cacao.


Calories: 456kcal | Carbohydrates: 53.3g | Protein: 10.4g | Fat: 23.1g | Saturated Fat: 12.7g | Cholesterol: 204mg | Sodium: 263mg | Potassium: 175mg | Fiber: 1.5g | Sugar: 34.4g | Calcium: 80mg | Iron: 2.2mg