Go Back
+ servings

Chocolate Bread Pudding

This chocolate bread pudding is the ultimate dessert for the chocolate lovers with triple the chocolate and triple the pleasure!  This upgraded bread pudding recipe combines buttery brioche bread, rich chocolate custard and chopped chocolate into one decadent dessert all drizzled with chocolate ganache.  As the bread pudding bakes, the custard soaks into the pillowy bread, the chopped chocolate melts into fudgy pockets and the crowning ganache pools in the crevices.  The resulting chocolate bread pudding tastes like a heavenly pan of warm fudgy brownies, lush and creamy with a golden, tender crisp top.  Dive into the warm bread pudding fresh out of the oven or top with raspberries, whipped cream, or ice cream, because there’s no wrong way to eat this chocolate bread pudding – except to not eat it at all.
Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Servings 10 -12




  • Preheat oven to 350 degrees F. Add bread cubes to a large baking sheet in a single layer. Bake for 15 minutes, stirring halfway through, or until toasted; set aside.
  • Meanwhile, chop 12 ounces of chocolate. Add 8 ounces chopped chocolate to a medium mixing bowl, set remaining 4 ounces chocolate aside.
  • Microwave the heavy cream and milk (preferably in a glass liquid measuring cup) until simmering, but not boiling, about 2 minutes. Pour over 8 ounces chopped chocolate in the bowl and let stand for 3 minutes, then vigorously whisk until chocolate is completely smooth; set aside.
  • In a large mixing bowl, whisk together the eggs, egg yolks, sugar, cocoa powder, vanilla extract, cinnamon, salt and nutmeg. Slowly whisk in the chocolate mixture until smooth (this is now the chocolate custard).
  • Add half of the bread cubes, half of the remaining chopped chocolate (2 ounces), and half of the chocolate custard to a lightly greased 9x13 casserole dish. Stir until evenly coated. Add the remaining bread cubes and chopped chocolate (2 ounces) to the chocolate custard in the bowl. Stir until evenly combined then pour into the pan and spread into an even layer.
  • Cover the pan with foil and allow to sit at room temperature for 45-60 minutes, until the bread soaks up most of the custard.
  • Bake the covered bread pudding for 45-50 minutes, until the edges appear set and a toothpick inserted in the center comes out with few moist crumbs, but no raw/wet custard. The last 5 minutes of cooking, make the ganache.


  • Add heavy cream and corn syrup (if using) to a microwave safe bowl and microwave for 2 minutes or just until simmering. Add chocolate and give it swirl so the chocolate is covered. Let stand for 3 minutes. After 3 minutes, vigorously whisk in circular motions until chocolate is melted and completely smooth.
  • Drizzle desired amount of ganache over entire bread pudding or on individual servings. Serve with other desired toppings such as whipped cream, ice cream and/or berries.



  • Bread:  I recommend brioche over challah.  If your store only carries sliced brioche found in the bread section verses the bakery, then it will be a little thinner, but that's okay.  If you can’t get your hands on brioche or challah, use French bread sliced into 1-inch cubes.  Do not use sourdough or other savory breads because the flavor will be too strong.
  • Chocolate:  You will need four 4-ounce semi-sweet baking chocolate bars for this recipe.  You can find baking bars in the baking aisle such as Baker’s brand or I prefer Ghirardelli brand.   Quality chocolate chips can also work but ONLY use Guittard or Ghirardelli.  Other chocolate brands have too many additives and will not melt nicely (see detailed notes below).  Note:  8 oz. chocolate chips is roughly 1 ⅓ cups NOT one cup.
  • Heavy cream and milk:  We are going to create our own half and half by using half heavy cream and half milk – this way you don’t have to purchase both half and half (for the custard) and heavy cream (for the ganache) for this recipe.  If you already have half and half on hand, then you can use 3 ½ cups in the custard, but you will still need heavy cream for the ganache – the ganache cannot be made with half and half!
  • Corn syrup:  Is an optional ingredient added to the ganache and makes A HUGE difference in the final product. You can omit the corn syrup if you really are opposed to it, but the ganache will not be as smooth, shiny, flexible or overall successful.
  • Thin ganache: If the ganache thickens before you’re ready to use it, reheat at 50% power in the microwave with 1 teaspoon vegetable oil.

How to store and reheat

  • To store:  Tightly cover leftover chocolate bread pudding and store in the refrigerator for up to 4-5 days.  
  • To freeze: You may freeze baked bread pudding but I don’t suggest freezing unbaked bread pudding because the eggs/cream will separate when thawing.  To freeze baked chocolate bread pudding, let it cool completely then wrap a few times in plastic wrap followed by a couple layers of foil.  Freeze for up to three months.  Thaw overnight in the refrigerator then reheat per below instructions.
  • To reheat in the microwave:  You can serve leftovers warm, room temperature, or cold, but I definitely prefer them warm.  To warm, microwave for 30 seconds then at 10 second intervals as needed.
  • To reheat in the oven: Cover with foil and bake at 325 degrees F for 10-20 minutes depending on the size of the leftovers.

Make Ahead

The bread pudding has the best texture fresh out of the oven.  When reheated, it’s a little less custardy – still delicious, but not quite as soft and creamy.  If it's assembled too far in advance, it has the tendency to become soggy. Therefore, I recommend prepping the components ahead of time but keeping them separate:
  • Bread:  Chop into 1-inch cubes.   Dry the bread out by baking per recipe directions, let cool, then transfer to an airtight container.
  • Chocolate custard:  Prep completely but don't combine with the bread.  Cover and store in the refrigerator.
  • Ganache:   Prepare according to directions.  Let cool to room temperature, then place a piece of plastic wrap directly on the surface of the ganache so its touching.  This will stop a sugar film from forming.  Store at room temperature for up to 2 days or refrigerate for three weeks.  When ready to use, microwave the ganache at 50% power, stirring every 10 seconds, until it reaches desired consistency. For a creamier ganache, stir in 1-3 teaspoons vegetable oil when reheating.