Warm, chocolatey, and deeply comforting — this Creamy Chocolate Bread Pudding to Warm Your Heart is the kind of dessert that smells like home and pulls everyone to the table. I’ve made versions with day-old brioche and whole wheat sandwich bread; the brioche gives the richest texture and the best custard soak. If you like cozy desserts, try pairing this with a savory side like my cozy butternut squash casserole for a full comfort meal.
Why Make This Recipe
- Rich, chocolate-forward flavor with a silky custard that feels indulgent but straightforward to make.
- Uses simple pantry staples — bread, eggs, milk, and chocolate — so it’s convenient and economical.
- Versatile for breakfast, dessert, or brunch; it reheats beautifully the next day.
- Great for feeding a crowd: a 9×13 pan serves 8–10 easily for holidays or potlucks.
- Personal note: I love this because it turns leftover bread into something irresistible and reduces waste while tasting decadent. Also try it alongside seasonal bakes like these spiced gingerbread muffins when you want to amplify warm spices.
Recipe Overview
- Prep time: 20 minutes (plus 20 minutes soaking)
- Cook time: 35–45 minutes at 350°F (175°C)
- Total time: about 1 hour (including resting)
- Servings: 8–10
- Difficulty: Easy — basic stovetop custard and oven baking
- Method: Tear bread, make a warm chocolate custard, combine and allow to soak, then bake in a buttered 9×13-inch (or similar) dish until custard is just set.
My Experience Making This Recipe
I tested this recipe several times using brioche, challah, and day-old sandwich bread to dial in texture and soak time. I learned that cutting the chocolate into small chunks and warming the milk first helps it melt smoothly into the custard without seizing. The best discovery was that a 20-minute rest before baking gives each piece perfect custard saturation.
How to Make Creamy Chocolate Bread Pudding to Warm Your Heart
Start by cubing about 6 cups of day-old brioche or challah. Warm 2 cups whole milk and 1 cup heavy cream to just under simmering (about 180°F/82°C), then pour over 8 oz chopped bittersweet chocolate and whisk until smooth. Whisk 4 large eggs with 1/2 cup granulated sugar and a teaspoon vanilla, temper with a ladle of the warm chocolate mixture, then combine everything and fold in the bread cubes and 1/2 cup chocolate chips. Let the mixture rest 20 minutes so the bread soaks, then pour into a buttered 9×13 pan and bake at 350°F for 35–45 minutes until the center is set but still slightly wobbly.
Expert Tips for Success
- Day-old or slightly stale bread soaks evenly; fresh bread can turn gummy. Stale brioche or challah works best. See how other comfort dishes balance textures in recipes like this creamy cauliflower soup.
- Warm the milk/cream before adding chocolate — chocolate melts evenly into warm liquid and avoids graininess. Use a fine mesh whisk for a glossy custard.
- Don’t overbake: test at 30–35 minutes; the center should jiggle faintly. Residual heat will finish setting it while cooling.
- Use an instant-read thermometer to check custard (target about 165–175°F/74–79°C in the center) for reliably creamy texture.
- For cleaner slices, cool 15–20 minutes, then refrigerate for 30 minutes before slicing; it firms up and presents better. For inspiration on hearty, comforting bowls, I recommend checking a recipe like creamy hearty cheddar garlic herb potato soup.
How to Serve Creamy Chocolate Bread Pudding to Warm Your Heart
- Serve warm with a scoop of vanilla ice cream or a tablespoon of softly whipped cream for contrast.
- Drizzle salted caramel or a simple chocolate ganache for extra decadence.
- For brunch, top with toasted nuts and a dusting of powdered sugar and pair with coffee.
- Present in the baking dish family-style or slice into squares and serve on warmed plates for a cozy holiday finish.
Storage and Reheating Guide
- Refrigerate leftovers in an airtight container or cover the baking dish tightly with foil for up to 3–4 days.
- To freeze, wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 2 months; thaw overnight in the fridge.
- Reheat from cold in a 325°F (160°C) oven for 12–18 minutes covered with foil to prevent drying, or microwave single portions 60–90 seconds on medium power, checking to avoid overheating.
- If frozen, thaw completely in the fridge before reheating for best texture.
Recipe Variations
- Gluten-free: Use gluten-free brioche or sturdy GF bread; cut slightly smaller and increase soak time by 10 minutes.
- Dairy-free: Substitute full-fat coconut milk (use 2 cups) and a non-dairy creamer for richness; be aware coconut flavor will be present.
- Boozy adult version: Soak the bread in 2 tablespoons dark rum or bourbon before adding custard and sprinkle 2 tablespoons over the top before baking.
- Extra chocolate: Swap half the chocolate for milk chocolate chips or swirl in a chocolate-hazelnut spread before baking for a richer, dessert-like twist; if you want an intensely fudgy finish, try pairing flavors with decadent hot chocolate fudge for a chocolate pairing.
Nutritional Highlights
- This is an energy-dense, dessert-style dish: expect about 350–450 calories per serving depending on portion size and add-ins.
- Provides protein from eggs and dairy, calcium from milk, and some fiber if you use whole-grain bread.
- Allergen info: contains gluten (unless substituted), dairy, and eggs — adjust for allergies with the dairy-free and gluten-free swaps above. Consider smaller portions (about 1/8 of the pan) if you’re watching calories.
Troubleshooting Common Issues
- Custard too runny after baking: likely underbaked — return to oven for 8–12 minutes at 350°F, cover edges with foil to prevent overbrowning.
- Texture grainy or broken chocolate sauce: chocolate seized if cold liquid hit the chocolate; rewarm gently over a double boiler and whisk in a tablespoon of warm cream to smooth.
- Bread too dry inside: use more soaking time or slightly increase custard (add 1/4 cup more milk/cream) next time for better saturation.
Frequently Asked Questions
Q: Can I assemble this ahead and bake later?
A: Yes — assemble, cover tightly, and refrigerate up to 24 hours before baking. Cold baking may require an extra 5–10 minutes; check for a slight jiggle in the center.
Q: What chocolate is best to use?
A: Use a good-quality bittersweet chocolate (60–70% cacao) for depth; combine with semisweet chips for pockets of melted chocolate. Avoid low-quality chocolate chips that contain stabilizers if you want a silky custard.
Q: Can I scale this down for a smaller family?
A: Yes — halve the recipe and bake in an 8×8-inch pan. Baking time will be slightly shorter (about 28–35 minutes), so start checking at 25 minutes.
Q: Is a water bath necessary?
A: Not required for bread pudding; the bread acts as a buffer and prevents cracking. If you want an ultra-silky custard, place the baking dish on a rimmed baking sheet with 1/2-inch water to create gentle oven heat, but check for extra baking time and avoid splashing water into the pudding.
Conclusion
If you enjoy creative ways to use bread and love chocolate-forward sweets, you might also like this playful take on breakfast: try the Bread Pudding Pancake Recipe « Southport Grocery and Cafe for another cozy variation that blends pancake and bread pudding ideas. Enjoy serving this warm, comforting dessert to friends and family — it’s a dependable crowd-pleaser.
Creamy Chocolate Bread Pudding to Warm Your Heart
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy chocolate bread pudding is rich, chocolate-forward, and deeply comforting, perfect for dessert or brunch.
Ingredients
- 6 cups day-old brioche or challah, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 8 oz bittersweet chocolate, chopped
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Butter for greasing the baking dish
Instructions
- Cube the bread and set aside.
- Warm the milk and cream in a saucepan to just under simmering.
- Pour the warm milk mixture over the chopped chocolate and whisk until smooth.
- In a separate bowl, whisk the eggs, sugar, and vanilla. Temper with a ladle of the chocolate mixture, then combine everything together.
- Fold in the cubed bread and chocolate chips.
- Let the mixture rest for 20 minutes for the bread to soak up the custard.
- Pour the mixture into a buttered 9×13-inch baking dish.
- Bake in a preheated oven at 350°F for 35-45 minutes until the center is set but still slightly wobbly.
Notes
Serve warm with ice cream or whipped cream. Drizzle with salted caramel or chocolate ganache for added decadence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg