Rich Double Chocolate Bread Pudding

Imagine tearing into warm, custard-soaked bread studded with melted chocolate chunks, each spoonful delivering layers of deep cocoa flavor and silky texture. This isn’t your grandmother’s bread pudding — it’s an indulgent chocolate lover’s dream that transforms day-old bread into a restaurant-quality dessert. The secret lies in the double chocolate approach: cocoa powder in the custard and generous chunks of dark chocolate melted throughout.

Why You’ll Love This Recipe

• Uses stale bread you’d otherwise toss, turning leftovers into luxury for under $8
• Make it 4 hours ahead and bake just before serving — perfect for dinner parties when oven space is precious
• Achieves that coveted contrast of crispy top and creamy center without any fancy techniques
• Serves 8-10 generously, making it ideal for holiday gatherings or potlucks
• Comes together in 15 minutes of hands-on work, then the oven does the rest

Pro Tips

• Choose bread with structure — challah, brioche, or French bread work beautifully. Avoid pre-sliced sandwich bread, which turns mushy.
• Let the bread cubes dry out completely before assembling. Spread them on a baking sheet for 2-3 hours, or toast lightly at 250°F for 10 minutes.
• Use high-quality dark chocolate (60-70% cacao) chopped into irregular chunks. The varied sizes create pockets of intense chocolate and beautiful melted pools.
• Don’t skip the resting time after pouring custard over the bread. A full 30-minute soak ensures every cube absorbs the mixture, preventing dry spots.
• Test doneness by gently shaking the pan — the center should jiggle slightly but not slosh. It continues cooking as it cools.

Rich Double Chocolate Bread Pudding

Transform stale bread into pure chocolate decadence! This double chocolate bread pudding features cocoa custard and melted dark chocolate chunks — crispy top, creamy center, ready in an hour. Make ahead for stress-free entertaining. Save for your next dinner party! 🍫

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 8 cups day-old bread cut into 1-inch cubes (challah or brioche)
• 6 ounces dark chocolate roughly chopped (60-70% cacao)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs room temperature
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter melted, for greasing

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter and set aside.
2. Spread bread cubes on a baking sheet and let them dry out for 2-3 hours at room temperature, or toast at 250°F for 10 minutes until slightly crisp but not browned.
3. In a large saucepan over medium heat, whisk together the milk, heavy cream, and cocoa powder until smooth and steaming, about 4 minutes. Do not let it boil. Remove from heat.
4. In a separate bowl, whisk the eggs and sugar vigorously until pale and slightly thickened, about 1 minute. Slowly pour the hot chocolate mixture into the eggs while whisking constantly to temper them.
5. Stir in the vanilla extract and salt until fully incorporated. The custard should be smooth and glossy.
6. Place the dried bread cubes in the prepared baking dish and scatter the chopped chocolate evenly throughout. Pour the custard mixture over the bread, pressing down gently with a spatula to ensure all pieces are submerged.
7. Let the mixture rest for 30 minutes at room temperature, pressing down occasionally so the bread absorbs the custard completely.
8. Bake uncovered for 45-50 minutes, until the top is set with a slight jiggle in the center and the edges are crispy and pulling away from the sides.
9. Remove from oven and let cool for 15 minutes before serving. The pudding will firm up as it cools but remain creamy inside.

Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?

Yes, but reduce the sugar in the custard by 2 tablespoons to prevent it from becoming too sweet. Milk chocolate has a higher sugar content than dark chocolate, and the balance can shift quickly in custard-based desserts.

How do I prevent the top from burning?

Tent the pan loosely with foil after 30 minutes of baking if the top is browning too quickly. Remove the foil for the last 10 minutes to achieve that signature crispy-edged finish.

What’s the best way to reheat leftovers?

Cover individual portions with foil and reheat at 300°F for 12-15 minutes, or microwave for 45-60 seconds. A splash of cream before reheating restores moisture beautifully.

Can I make this dairy-free?

Substitute full-fat coconut milk for the heavy cream and use almond or oat milk in place of whole milk. Choose dairy-free chocolate chips and the texture remains remarkably rich and creamy.

Storage & Serving

Store covered in the refrigerator for up to 4 days — the flavors actually deepen overnight. Freeze individual portions wrapped tightly in plastic and foil for up to 2 months. Serve warm with vanilla ice cream melting into the crevices, a drizzle of salted caramel, or simply dusted with powdered sugar and fresh raspberries for brightness. It’s equally stunning as a weekend brunch centerpiece or an elegant plated dessert with espresso on the side.

This is the kind of dessert that makes people lean back in their chairs and ask for the recipe — try it once, and it’ll become your signature chocolate finale.