Rich and Gooey Chocolate Bread Pudding

Chocolate bread pudding is the dessert you make when you want something warm, rich, and deeply comforting without a long ingredient list. It takes a few pantry staples and turns them into a spoonable, custardy treat studded with melted chocolate.

The kind of dessert that fills the kitchen with that cocoa-and-toast smell, and nobody cares if you serve it straight from the dish.

Why This Chocolate Bread Pudding Works

The texture hits that sweet spot: soft and almost pudding-like inside, with a lightly crisp, sugary top. Using both cocoa powder and chocolate chips gives it a deep chocolate flavor that never tastes one-note or cloying.

Sour cream in the custard keeps the whole thing moist for days. Even cold, straight from the fridge, it holds up better than most bread puddings.

Ingredients

• 6 cups cubed sturdy white bread (about ½ loaf): slightly stale or lightly toasted so it holds its shape.
• 1 ½ cups whole milk: the base of the custard, adds richness.
• ½ cup heavy cream: for an extra velvety texture.
• 3 large eggs: binds the custard.
• ½ cup granulated sugar: sweetens without overpowering the chocolate.
• ¼ cup unsweetened cocoa powder: gives a deep, dark chocolate flavor.
• 1 tsp vanilla extract: rounds out the chocolate notes.
• ½ tsp kosher salt: balances the sweetness.
• 1 cup semisweet chocolate chips or chunks: melt into little pockets throughout.
• ¼ cup sour cream: keeps the pudding moist and tender.
• 1 tbsp unsalted butter, for greasing: prevents sticking.

Variations / Substitutions

• Dairy-free: use oat milk in place of whole milk, full-fat coconut cream instead of heavy cream, and a plant-based sour cream.
• No sour cream?: plain full-fat Greek yogurt works just as well.
• Add some crunch: toss in ½ cup toasted pecans or walnuts along with the chocolate chips.
• Spice it up: add ½ tsp cinnamon or a pinch of cayenne to the custard for warmth.
• Boozy version: soak the bread with a splash of bourbon or dark rum in the custard.

If you like this, you might also enjoy my Classic Vanilla Bread Pudding.

How to Make Chocolate Bread Pudding

Step 1: Whisk the Custard

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with the butter. In a large bowl, whisk together the 1 ½ cups milk, ½ cup heavy cream, 3 eggs, ½ cup sugar, ¼ cup cocoa powder, 1 tsp vanilla, ½ tsp salt, and ¼ cup sour cream until the mixture is smooth and no streaks of cocoa remain.

It will look like a thin, dark chocolate milkshake. Give it a taste and you should notice a balanced sweetness with a hint of salt.

Step 2: Soak the Bread

Place the 6 cups of bread cubes in a large bowl and pour the custard over them. Toss gently with a spatula until every piece is coated, then let it sit for 10 minutes so the bread can absorb the liquid.

After soaking, the bread will be soft and heavy, but not completely falling apart. Fold in the 1 cup of chocolate chips just before transferring to the dish.

Step 3: Bake the Pudding

Scrape the mixture into the prepared baking dish and press down lightly so the top is even. Bake for 45 to 50 minutes, until the pudding is puffed and the center is set but still jiggles slightly when you shake the dish.

A knife inserted in the middle should come out with a few moist crumbs, not runny custard. The top will be puffed and slightly crackly, with the edges pulling away from the pan.

Step 4: Scoop and Serve Warm

Let the pudding rest for about 5 minutes, then scoop generous portions into bowls. The inside will be soft and custardy, with little streaks of melted chocolate running through.

Serve as is, or with a dusting of powdered sugar and a few fresh raspberries on the side.

Tips for the Best Chocolate Bread Pudding

• Use a sturdy bread like challah, brioche, or a crusty Italian loaf. Super soft sandwich bread turns into mush.
• Don’t skip the 10-minute soak. It gives the bread time to drink up the custard so you get an even texture.
• If the top browns too quickly, tent the dish loosely with foil during the last 10 minutes of baking.
• For a crispier top, sprinkle a teaspoon of granulated sugar over the pudding just before baking.

Bake times by dish size:

Storing Leftover Bread Pudding

• Refrigerate: Keep leftovers in an airtight container for up to 4 days. The pudding gets firmer as it cools but stays moist.
• Reheating: Warm individual servings in the microwave for 30-45 seconds, or reheat the whole dish covered with foil in a 300°F (150°C) oven for 15 minutes.
• Serve Cold: Some folks actually prefer it straight from the fridge, where it takes on a denser, fudgier texture.

What to Serve with Chocolate Bread Pudding

A scoop of vanilla ice cream melts into every crevice, the cold creaminess playing off the warm pudding. A drizzle of salted caramel sauce adds a salty-sweet contrast that makes the chocolate taste even deeper. For something bright, toss on a handful of fresh raspberries or sliced strawberries.

Frequently Asked Questions

Can I use any type of bread?

Yes, but the best texture comes from sturdy loaves like challah, brioche, or French bread. Very soft sandwich bread will break down into mush.

Can I make it ahead of time?

Absolutely. Assemble the bread and custard the night before, cover, and refrigerate. Bake it the next day, adding about 5 minutes to the bake time since it starts cold.

My bread pudding turned out dry. Why?

It likely needed more custard or baked too long. Next time, make sure every bread cube is fully soaked, and pull it from the oven as soon as the center barely wobbles.

Can I use milk alternatives?

Yes. Oat milk and almond milk work, but the pudding will be less rich. If you skip the heavy cream, add an extra egg yolk to help with texture.

Chocolate Bread Pudding Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 490

Ingredients Method Notes

Ingredients

  

• 6 cups cubed sturdy white bread (about ½ loaf)
• 1 ½ cups whole milk
• ½ cup heavy cream
• 3 large eggs
• ½ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 1 cup semisweet chocolate chips or chunks
• ¼ cup sour cream
• 1 tbsp unsalted butter, for greasing

Method

 

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish with the butter. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, cocoa powder, vanilla, salt, and sour cream until smooth.
2. Put the bread cubes in a large bowl, pour the custard over, and toss to coat. Let soak for 10 minutes, then fold in the chocolate chips.
3. Transfer the mixture to the prepared dish and press down lightly. Bake for 45 to 50 minutes, until puffed and set in the center.
4. Cool for 5 minutes, then scoop into bowls and serve warm.

Notes

If your bread is fresh, spread the cubes on a baking sheet and toast at 300°F (150°C) for 10 minutes to dry them out. The pudding will deflate slightly as it cools, which is completely normal.