Chocolate Bread Pudding
intro
Rich, gooey chocolate bread pudding is a cozy, custardy baked treat made with buttery brioche, melted dark chocolate, and warm vanilla custard, best served warm.
Ingredients
Steps
Prep dish and bread
Preheat your oven to 175°C (350°F). Grease a 20cm (8-inch) square baking dish with the 5 grams of softened unsalted butter set aside for greasing. Spread the 400g of cubed stale brioche evenly across the bottom of the dish, then scatter 120g of the chopped dark chocolate over the bread cubes, tucking some pieces between the bread for even chocolate distribution.
Mix the custard base
In a 2-liter large mixing bowl, whisk together the 3 large eggs, 65g granulated sugar, 1/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon until smooth and pale yellow, about 1 minute of steady whisking. Slowly pour in the 240ml whole milk, 180ml heavy cream, 28g melted unsalted butter, and 1 teaspoon vanilla extract, whisking gently for 45 seconds to combine fully, taking care not to create excess air bubbles.
Soak bread in custard
Slowly pour the entire custard mixture evenly over the bread and chocolate in the prepared baking dish. Press down gently on the bread cubes with the back of a wooden spoon to ensure every piece is submerged and coated in custard. Let the mixture rest for 10 minutes at room temperature to allow the bread to fully absorb the custard before baking.
Bake the bread pudding
Cover the baking dish tightly with aluminum foil, then place it on the middle rack of the preheated 175°C (350°F) oven. Bake for 25 minutes covered, then remove the foil, scatter the remaining 60g of chopped dark chocolate over the top of the pudding, and bake uncovered for another 15 minutes. The pudding is done when the top is golden and crispy, and the center jiggles slightly when the dish is nudged, with no visible runny custard.
Rest before serving
Remove the fully baked pudding from the oven, and transfer it to a wire rack to rest at room temperature for 10 minutes. This resting period allows the custard to set fully so slices hold their shape, instead of falling apart when scooped.
Portion and serve
Slice or scoop the rested pudding into 6 equal portions, and serve warm. For extra richness, top each portion with 1 tablespoon of freshly whipped cream or a 10ml drizzle of warm dark chocolate sauce, if desired.
Tips
2.Avoid overbaking the pudding: a fully firm center means the custard will turn dry and rubbery as it cools. A gentle, wobbly jiggle in the very center when you nudge the dish is the perfect doneness cue, as residual heat will set the center during resting.
3.For a make-ahead option, assemble the unbaked pudding (cover tightly with plastic wrap) and store it in the refrigerator for up to 24 hours before baking; add 5 minutes to the covered bake time if baking straight from the fridge to account for the cold dish.
OMG this chocolate bread pudding is SO good!!! I made it for my family dinner last Sunday and every single person went back for seconds. I used day-old sourdough like the recipe suggested and the texture was perfect—gooey in the middle, crispy edges, just the right amount of rich chocolate. Even my super picky 7 year old asked if we could have it for breakfast the next day. 10/10, will be making this for every potluck from now on!
Game changer for easy weeknight desserts! I was worried this would be too fussy for a weeknight but it’s literally so easy—most of the cook time is inactive while it bakes. I swapped regular milk for oat milk because that’s what I had in the fridge and it still turned out amazing. Only thing is I wish I’d let it cool a little longer before digging in, I burned my tongue because it smelled too good to wait 😂
Made this in my tiny dorm oven last night for my roommates and we all devoured it in 10 minutes. Super cheap to make too— I grabbed a stale loaf of bread from the campus dining hall for free, used the cheap baking cocoa I had in my cabinet, and it tasted like a fancy restaurant dessert. No fancy equipment needed, just a mixing bowl and a baking dish. Will absolutely be making this again for late night study sessions!
I’ve been making bread pudding for 40 years and this chocolate version is my new go-to for when my grandkids come to visit. I added a splash of bourbon to the custard like I do with my regular bread pudding and it paired so perfectly with the chocolate. My oldest grandson said it’s better than the cookie cake I usually make—high praise coming from a 16 year old!
I was looking for a slightly indulgent treat that wasn’t totally over the top for my Sunday meal prep, and this hit the spot! I used whole grain bread, cut the sugar by about 2 tablespoons, and added a handful of raspberries on top for a little tart contrast. It’s rich enough that a small square satisfies my sweet tooth after dinner all week, which is perfect for staying on track with my goals. Only knock is I wish the recipe had a note about adjusting sugar levels for people who don’t love super sweet desserts, but otherwise it’s fantastic.
Made this for our backyard cookout last weekend to go with the brisket and ribs, and people were losing their minds over it. I thought a chocolate dessert might be too heavy after all that BBQ, but it was the first dish to get completely scraped clean. I served it with a little dollop of whipped cream on top, chef’s kiss.
Okay I made this for my office potluck like I asked about earlier, and I swear three people asked me for the recipe before I even left the break room! I added the extra chocolate chips like Chef Admin suggested, and also a tiny sprinkle of sea salt on top. Game. Changer. The salt makes the chocolate taste so much deeper. 10/10, this is going in my permanent potluck rotation.
Tried this last night with my two kids (4 and 6) and they had so much fun helping me tear up the bread and stir the custard! It was the perfect easy recipe to let them help with, no super complicated steps, and they were so proud to eat the dessert they “made” themselves. We didn’t have any fancy chocolate, just the leftover Halloween candy we chopped up, and it worked perfectly. My kids loved it so much they asked to make it again this weekend.
Wait I’ve made bread pudding before and it always comes out soggy for some reason, so I was nervous to try this recipe. But I followed the instructions exactly—used stale bread, didn’t oversoak it, baked it for the full 75 minutes—and it came out perfect! No soggy bottom, just perfectly custardy, chocolatey, amazing. I served it warm with vanilla ice cream on top and my roommate said it’s the best thing I’ve ever baked.