Chocolate Chip Bread Pudding: Best Bread Pudding Recipe

I remember the day I first encountered chocolate bread pudding. My quest for a comforting dessert led me to a small café on a chilly afternoon. I took one spoonful, and the soft center with gooey chocolate reminded me of a cozy hug.

This recipe came from my Pin Jar—a place where I keep dessert ideas that deserve a chance in the spotlight. I noted all my experiments in my Pin Notebook, adjusting sweetness levels, testing different breads, and scribbling tips in the margins until I settled on a recipe that checked every box for flavor and texture.

A Magical Twist

The surprise in this version of chocolate bread pudding is how brioche or challah bread creates a pillowy texture that cradles warm chocolate pockets. My cat, Whiskers, often jumps up on the kitchen counter to observe. He flicks his tail, hoping I’ll drop a small chunk of bread or chocolate chip.

He’s my biggest critic, and I swear he knows if I skip the dash of magic I add to every recipe.

That dash of magic

In this recipe, my dash of magic is a tiny pinch of cinnamon. It doesn’t overpower anything, but it ties the sweetness and the chocolate together in a smooth way.

Ingredients For This Chocolaty Bliss

I tested many ingredient combinations before finalizing the list for this chocolate bread dessert. Slightly stale brioche or challah provides a balance of lightness and absorbency, soaking in the custard without getting soggy.

Whole milk gives body, and heavy cream adds extra richness. Granulated sugar and brown sugar work together to sweeten each bite, creating a caramel-like undertone. Vanilla extract offers another level of flavor. Salt brings a gentle contrast. Eggs help set the custard so it bakes into a luxurious consistency. Semisweet chocolate chips melt into gooey pockets of flavor. Dark chocolate chunks raise the intensity for those who crave an extra chocolaty note.

Melted butter drizzled on top produces a golden finish. Powdered sugar adds a final accent on the surface. It’s important to keep your ingredients close at hand before starting. I keep a running note of every variation in my Pin Notebook, which reminds me how each tweak changes the end result.

Preparation: Setting Up The Base

Preheat the oven to 350°F (175°C) so it’s ready when you need it. Lightly grease a 9×13-inch dish, then arrange your brioche or challah cubes in a single layer. That arrangement guarantees even absorption of the custard.

I sometimes pause here to taste a small cube and imagine how it will transform once the chocolate melts. Whiskers usually moves closer, anticipating a crumb. The Dessert Scale for this dish marks it as “comfort-food heaven.” That rating means I consider it a treat that brings pure solace with every spoonful.

Creating The Custard

Warm the whole milk, cream, granulated sugar, and brown sugar in a saucepan over gentle heat, stirring until the sugar dissolves. I watch carefully so it doesn’t bubble too aggressively. I then remove it from the heat and stir in the vanilla and salt. In a separate bowl, I whisk the eggs until they’re frothy. Next, I pour the warm milk mixture in a slow, steady stream into the eggs, whisking continuously.

This tempering step prevents unwanted lumps. I sneak a taste of the custard with my Golden Spoon. I trust my taste buds and rely on that subtle sweetness that blossoms from the mix of sugars. The entire process feels like a warm greeting from the kitchen.

Combining Everything

I pour the custard over the bread cubes, pressing them gently so each piece absorbs as much liquid as possible. After letting it rest for about 15 minutes, I scatter semisweet chocolate chips and dark chocolate chunks on top, ensuring wide coverage.

The mixture looks decadent even before it hits the oven. I watch as Whiskers sits in silent judgment. Sometimes I catch his reflection in the oven door once the pudding goes inside to bake.

Baking It To Perfection

I drizzle melted butter over the top, then slide the dish into the oven. The recommended baking time is 40 to 45 minutes. I check around the halfway mark because every oven has its quirks. Once the pudding develops a firm surface with a slight jiggle at the center, I know it’s close to done.

The aroma of baking chocolate fills the room. At this point, Whiskers usually meows in protest because he can’t have any. I taste a bit of the crispy top that forms around the edges once it comes out. I love that contrast between the crisp surface and the silky interior.

Serving Warm Slices

I let the pudding rest for about 10 minutes. That waiting period reduces the risk of burning your tongue and allows the custard to finish setting. The first slice, with its ribbons of melted chocolate, always makes me smile. A dusting of powdered sugar adds one more visual touch. If you want to take it up a notch, a drizzle of caramel or a scoop of vanilla ice cream pairs nicely.

I also like to sprinkle extra chocolate chips on top and watch it melt – isn’t that romantic?

I’ve tried whipped cream, too, which rounds out each bite. My personal favorite is to enjoy a serving while flipping through my Pin Notebook, brainstorming future treats to share.

Keeping Leftovers Fresh

Sometimes there’s an extra portion or two left after my family and friends devour their slices. I store those extras in an airtight container in the refrigerator. They stay good for about three days. A quick reheat in the microwave or a few minutes in a low oven revives the original richness. The chocolate chips will soften again, forming little puddles of sweetness. This dish still tastes remarkable the next day, though it’s usually less gooey than right out of the oven. That’s never stopped me from savoring every bite.

Why This Recipe Deserves A Spot In Your Kitchen

I give this dessert a strong rating on my Dessert Scale for indulgence and nostalgia. The softness of the bread, balanced by the melted chocolate, evokes a gentle memory of childhood treats. It reminds me of simpler times and offers a calm moment after a hectic day. This is the kind of dessert that unites people around the table, sparks conversation, and transforms an ordinary evening into something memorable. I find myself returning to these ingredients again and again, scribbling new ideas in my Pin Notebook but always coming back to this tried-and-true combination.

Save This Pin For Later And Join The Conversation

I encourage you to pin this recipe onto your favorite dessert board, so you can find it effortlessly the next time you crave a sweet escape. I also invite you to share your experience in the comments. Did you add a different twist or swirl in peanut butter? Did you test a new garnish that enhanced the chocolate flavor? Let the community know. I love hearing the stories behind each creation, and I’m always eager to see how others personalize my recipes.

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Yield: 8 servings

Chocolate Bread Pudding Recipe

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Chocolate bread pudding combines the rich flavor of chocolate with the comforting texture of baked custard-soaked bread. This dessert is easy to make and perfect for using up slightly stale bread, transforming it into a warm and satisfying dish.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

• 8 cups slightly stale bread, cut into 1-inch cubes (brioche or challah preferred)
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup semisweet chocolate chips
• 1/2 cup dark chocolate chunks (optional)
• 2 tablespoons unsalted butter, melted
• Powdered sugar (optional, for garnish)

Instructions

1. PREPARE THE BAKING DISH: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray. Arrange the bread cubes evenly in the dish.
2. MAKE THE CUSTARD: In a medium saucepan, combine the milk, cream, granulated sugar, and brown sugar over medium heat. Stir until the sugars dissolve, ensuring the mixture does not boil. Remove from heat and stir in the vanilla extract and salt. In a separate bowl, whisk the eggs until frothy. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper them.
3. ASSEMBLE THE PUDDING: Pour the custard evenly over the bread cubes, pressing gently to ensure all pieces are soaked. Allow the mixture to rest for 15 minutes to absorb fully. Scatter the chocolate chips and dark chocolate chunks over the top for an even distribution.
4. BAKE: Drizzle the melted butter over the pudding. Bake for 40-45 minutes, or until the top is golden brown and the custard is set. The center should jiggle slightly but not appear runny.
5. SERVE: Let the bread pudding cool for 5-10 minutes. Dust with powdered sugar, if desired, and serve warm with vanilla ice cream or caramel sauce.

Notes

Stale bread works best for absorbing the custard. If your bread is fresh, lightly toast the cubes before assembling the dish.
To customize, try adding nuts or dried fruit to the pudding mixture.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 618Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 141mgSodium: 340mgCarbohydrates: 79gFiber: 3gSugar: 58gProtein: 11g