Getting the right texture for bread pudding can be tricky, but you will nail it the first time with this recipe. My rich Chocolate Bread Pudding recipe saves you time by using chocolate chips instead of chopping up chocolate bars.
It costs around $15.46 to make this bread pudding. The recipe makes ten servings and costs about $1.55 per serving.
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Chocolate Chip Bread Pudding
Chocolate lovers will not be able to resist this delectable dessert, where succulent chunks of bread nestle within a velvety chocolate custard.
Instead of throwing your leftover bread away, use it to make this bread pudding instead. It is a great way to create a new dish from your leftovers. It is the perfect dessert for Sunday evening, a special occasion, or a holiday party.
What You’ll Love About This Chocolate Bread Pudding
- Versatile Recipe: You can use your favorite type of bread with this recipe. I enjoy using buttery Brioche bread, French bread, or Challah.
- Texture: This bread pudding has a moist and creamy chocolate custard base that the bread cubes absorb to create a decadent dessert.
- Simple Recipe: My recipe uses basic ingredients and straightforward instructions to help you make the perfect sweet bread pudding every single time.
Ingredients and Estimated Cost
Per Serving Cost: $1.55
Recipe Cost: $15.46
- 2 cups heavy whipping cream – $5.00
- 1 cup whole milk – $0.31
- ¼ cup granulated sugar – $0.08
- ¼ cup brown sugar – $0.14
- ¾ cup dark chocolate chips – $1.71
- 7 egg yolks – $1.26
- 4 whole eggs – $1.44
- 8 cups bread cubes – $1.52
- 1 ½ cups semi-sweet chocolate chips – $2.61
- 2 teaspoons vanilla extract – $1.36
- ½ teaspoon ground cinnamon – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December 2023.
How To Make Chocolate Bread Pudding Recipe
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F, and move the baking rack to the center with the second rack underneath it.
- Spray the baking pan with nonstick cooking spray.
- Cook the heavy cream and milk in a medium saucepan over medium heat until it starts to bubble.
- Then, whisk in the sugar and brown sugar and simmer until the sugars dissolve. Remove the pan from the heat.
- Next, add in the dark chocolate chips and whisk until the mixture is smooth.
- Whisk eggs and egg yolks in a large bowl until smooth.
- Slowly pour the milk mixture into the egg mixture while continuing to whisk the mixture.
- Whisk in the vanilla extract and cinnamon.
- Then, add half of the 1-inch cubes of bread in an even layer into the prepared baking dish and sprinkle the bread with half of the semi-sweet chocolate chips.
- Spread the remaining bread cubes on top and sprinkle the remaining chocolate chips.
- Pour the custard mixture evenly over the bread and let it soak for three minutes.
- Fill a baking dish or broiler pan with one inch of water and place it on the lower oven rack.
- Set the bread pudding into the oven on the center rack and bake for forty-five minutes.
- Finally, remove from the oven and set on a wire rack to cool before serving.
Chocolate Bread Pudding Recipe Variations:
- Dark chocolate chips – Milk chocolate chips may be used instead.
- Semi-sweet chocolate chips – Milk or dark chocolate chips may be used instead.
- White chocolate bread pudding: Instead of dark and semi-sweet chocolate chips, use high-quality white chocolate or white chocolate chips.
- Bread choices – You can use Brioche bread, French bread, or Challah. If you’re feeling super decadent, you can use croissants to make this a chocolate croissant bread pudding.
- Extract Choices – Instead of vanilla, use peppermint, orange, or almond extracts.
SERVE: Serve with a dusting of powdered sugar. You can also serve with whipped cream or ice cream.
STORE: Bread pudding may be stored in an airtight container in the fridge for up to 3 days.
FREEZE: Freezing the chocolate bread pudding isn’t ideal. The texture gets super mushy when it’s frozen and thawed.
Chocolate Bread Pudding Recipe FAQs
The two leading causes of soggy bread pudding are not using stale bread pieces. If you use fresh bread, it will not be able to absorb the custard filling. Secondly, be sure to bake the bread pudding thoroughly to help ensure it is not mushy.
I prefer to serve this bread pudding while it is warm, with a dusting of powdered sugar and a scoop of vanilla ice cream, or top it with fresh whipped cream. However, it can be served at room temperature or even cold.
You will know the bread pudding is done when you stick a knife or fork in the middle of the dish, and it comes out clean. If the top of the bread pudding starts to burn before the baking time is finished, loosely cover the top with tin foil to prevent further burning.
Chocolate Chip Bread Pudding
- 9×13-inch baking dish
- medium saucepan
- large mixing bowl
- cutting board
- serrated knife
- 2 cups heavy whipping cream
- 1 cup whole milk
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup dark chocolate chips
- 7 egg yolks
- 4 whole eggs
- 8 cups day-old bread cubed
- 1 ½ cups semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- Powdered sugar optional
- Preheat the oven to 350°F.
- Arrange the baking rack in the oven to the center, with the 2nd rack placed underneath it.
- Spray a 9×13-inch baking dish with baking spray.
- In a medium-sized saucepan, combine heavy cream and milk.
- Cook over medium heat until it starts to bubble.
- Whisk in the sugar and brown sugar and simmer until the sugars have dissolved.
- Remove the saucepan from the heat.
- Add in the dark chocolate chips and whisk until the chocolate chips have melted and the mixture is smooth.
- Whisk together the egg yolks and eggs in a large bowl until smooth.
- While whisking, slowly pour the milk mixture into the bowl with the eggs to prevent curdling the eggs.
- Add in vanilla and cinnamon and whisk to combine.
ASSEMBLE BREAD PUDDING:
- Add half of the cubed bread to the prepared baking dish, arranging it in an even layer. Sprinkle the bread with half of the semi-sweet chocolate chips.
- Layer the remaining bread cubes on top and sprinkle the remaining chocolate chips.
- Pour the egg/milk mixture evenly over the bread, then let it soak for 3 minutes.
ASSEMBLE WATER BATH:
- Fill a baking dish or broiler pan with 1 inch of water, then place it onto the lower oven rack.
- Place the bread pudding into the preheated oven on the center rack.
- Bake for 45 minutes, until set.
- Once baked, remove from the oven and place onto a wire cooling rack to cool for 5-10 minutes before serving.
- Top with powdered sugar before serving if desired.
- Do not skip the water bath. The water bath will prevent the bread pudding from getting too crusty on top while baking.
- If the top of the bread pudding starts to burn before the baking time is finished, loosely cover the top with tin foil to prevent further burning.