Name: Dark Chocolate Bread Pudding Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (240ml) heavy cream; 2 and 1/2 cups (600ml) whole milk; two 4-ounce bars semi-sweet chocolate, coarsely chopped; 4 large eggs; 1/2 cup (100g) granulated sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon salt; 1 loaf day-old challah bread or brioche, cut into 1 inch cubes; 1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate; 1 cup chopped pecans, dried cranberries, dried cherries, or peanut butter chips (optional); Salted caramel (optional topping); Fresh berries (optional topping); Homemade whipped cream (optional topping)

If you’re anything like me and adore the cozy, comforting magic of bread pudding, this Dark Chocolate Bread Pudding Recipe is about to become your new favorite indulgence. Imagine soft, custardy bread soaked in a rich chocolate custard, studded with gooey semi-sweet chocolate chunks that melt into every bite — pure bliss! I love making this on chilly evenings or for weekend brunch because it’s just the right balance of decadent yet familiar.

What makes this recipe stand out for me is the use of challah or brioche bread, which soaks up the chocolate custard beautifully without falling apart, giving you a pudding that’s creamy inside with just a slight crisp on the edges. It’s versatile, too — perfect for entertaining, holiday gatherings, or whenever you need a crowd-pleasing dessert to share. Trust me, once you try this Dark Chocolate Bread Pudding Recipe, you’ll want to make it again and again.

Ingredients You’ll Need

Each ingredient in this Dark Chocolate Bread Pudding Recipe plays a critical role in creating that luscious texture and deep chocolate flavor. When shopping, choose good quality chocolate and fresh eggs to make your pudding shine.

Heavy cream: Adds richness and helps create the silky custard that coats the bread perfectly.
Whole milk: Lightens the cream while still keeping the custard velvety and smooth.
Semi-sweet chocolate bars: Coarsely chopped to melt smoothly into the custard base, giving intense chocolate flavor.
Large eggs: Essential for that custardy structure and binding all the components together.
Granulated sugar: Balances the bitterness of the dark chocolate without making it overly sweet.
Pure vanilla extract: Elevates the chocolate notes and adds warmth.
Salt: Just a pinch sharpens the flavors and makes that chocolate taste pop.
Day-old challah or brioche bread: The star base that soaks up all the goodness without turning mushy.
Semi-sweet chocolate chips or extra chopped chocolate: These little pockets of chocolate throughout add bursts of melty delight.
Optional add-ins: Pecans, dried cranberries, peanut butter chips — great ways to make this your own.
Optional toppings: Salted caramel, fresh berries, or homemade whipped cream take it to the next level.

Variations

I love tweaking this Dark Chocolate Bread Pudding Recipe depending on the season or mood. The best part? You can easily personalize it to suit your taste or dietary needs.

Nutty Pecan Twist: Adding toasted pecans gives a delightful crunch and contrasts beautifully with the creamy custard. I’ve made this variation for holiday dinners, and it’s always a hit.
Cherry-Chocolate Surprise: Toss in dried cherries or cranberries for a burst of tartness that cuts through the richness. Perfect if you want a little fruity zing.
Peanut Butter Chocolate: Mixing in peanut butter chips or a swirl of peanut butter before baking creates an addictive combo my family can’t get enough of.
Dairy-Free Version: Substitute the heavy cream and whole milk with coconut cream and almond milk – I’ve tried it and it’s surprisingly decadent! Just use dairy-free chocolate to keep it plant-based.

How to Make Dark Chocolate Bread Pudding Recipe

Step 1: Gently Heat the Cream and Chocolate

Start by warming the heavy cream and whole milk together in a saucepan over medium heat. Don’t rush this part — bring it to a gentle simmer, not a boil, so the dairy doesn’t scorch and the chocolate melts smoothly. Pour this hot mixture over your coarsely chopped semi-sweet chocolate and let it sit for a couple of minutes. This softens the chocolate nicely before you stir, making a silky chocolate custard base. I always let it cool down a bit before mixing in eggs to avoid scrambling them.

Step 2: Whisk Eggs and Sweet Ingredients

In a large bowl, whisk together your eggs, granulated sugar, vanilla extract, and salt until well combined and slightly frothy. This adds air and lightens up the custard. Then pour in the cooled chocolate cream mixture and whisk everything until you have a smooth, glossy custard. Split the custard in two bowls. In one, toss in the bread cubes and chocolate chips to evenly coat every piece.

Step 3: Assemble and Soak the Bread

Grease your baking dish and spread the chocolate-coated bread cubes evenly inside. Pour the remaining custard over the top to reach every nook and cranny—this ensures the pudding’s middle is rich and custardy. If you want to look fancy, sprinkle an extra handful of chocolate chips on top. Now, here’s the trick I learned the hard way: cover the dish with foil and let it rest at room temperature for at least 30 minutes. This soaking time is a game changer — the bread fully absorbs the custard instead of turning dry or crumbly after baking.

Step 4: Bake to Perfection

Preheat your oven to 350°F (177°C) and place the bread pudding in to bake. Cover it with foil for the first 20-25 minutes to keep the moisture locked in. After that, remove the foil to let the top and edges get a slight crisp — it adds a lovely texture contrast. Depending on your oven, bake for around 45-50 minutes total. Use a toothpick to test doneness; it should come out with just a few moist crumbs but not raw custard. This is key to avoiding an overly wet center.

How to Serve Dark Chocolate Bread Pudding Recipe

A piece of chocolate bread pudding with visible chunks of bread soaked in rich chocolate sauce sits on a white scalloped plate. The top layer is dark brown and glossy with thick chocolate sauce dripping down the sides, showing softer, lighter brown bread pieces underneath. A gold fork rests on the right side of the plate, slightly touching the pudding. Around the plate are small red dried fruit pieces and chocolate chips scattered on a white marbled surface. Another plate with a similar dessert is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my Dark Chocolate Bread Pudding with a generous dollop of homemade whipped cream and a drizzle of salted caramel sauce — the salty-sweet combo is heavenly. Fresh berries like raspberries or strawberries add brightness and a pop of color that’s especially pretty if you’re serving guests. If you want to keep it simple, just sprinkle a few chocolate shavings or cocoa powder on top. It always looks inviting and tastes divine.

Side Dishes

This pudding is rich, so I often serve it alongside fresh fruit salad or a light green tea to balance the sweetness. If you’re enjoying it for brunch, crispy bacon and fresh coffee are an unbeatable combo. For dessert, a scoop of vanilla ice cream is a classic partner that melts into the warm pudding beautifully.

Creative Ways to Present

For special occasions, I’ve baked this Dark Chocolate Bread Pudding Recipe in individual ramekins — it feels so personal and fancy, plus everyone can customize their toppings. Another fun idea is to serve it in a trifle glass with layers of pudding, whipped cream, and berries, making it as visually stunning as it is delicious. You could even sprinkle edible gold dust on top for a party-ready dessert that wows.

Make Ahead and Storage

Storing Leftovers

After enjoying your warm pudding, cover the leftovers tightly and store them in the fridge for up to 4-5 days. I wrap the baking dish with plastic wrap and then foil to prevent it from picking up fridge odors. Keep in mind the texture changes a bit—the custard firms up more, which some folks don’t love as much as fresh-out-of-the-oven softness.

Freezing

If you ever find yourself with too much pudding (it can happen!), you can freeze individual portions wrapped tightly in plastic wrap and foil. When I tried freezing, I found it best to thaw overnight in the fridge, then gently warm it the next day. The texture is slightly different but still very satisfying when reheated.

Reheating

I reheat leftovers in the oven at 325°F (160°C) covered loosely with foil to warm through without drying out the top. Microwaving works in a pinch but can make the texture a bit rubbery, so I prefer the oven method. Adding a little extra whipped cream or sauce when serving helps revive that just-baked feeling.

FAQs

Can I use other types of bread for this Dark Chocolate Bread Pudding Recipe?

Absolutely! While challah and brioche are ideal for their soft texture and slight sweetness, you can use other sturdy bread like French bread, Italian bread, or even croissants. Just make sure the bread is day-old or slightly stale so it soaks up the custard without falling apart.
How do I know when the bread pudding is done baking?

Baking times can vary, but you’re looking for edges that are set and slightly puffed up. Insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. The pudding will also slightly spring back when gently pressed.
Can I prepare the Dark Chocolate Bread Pudding Recipe ahead of time?

Yes! One of the best parts is that you can assemble it up to one day ahead. After soaking, cover and refrigerate the unbaked pudding, then bake it when ready. This makes it perfect for busy mornings or holiday entertaining.
What’s the best way to add extra chocolate flavor?

Adding semi-sweet chocolate chips throughout and dotting a few on top before baking amps up the chocolate delight. You can also drizzle melted dark chocolate over the finished pudding for an extra indulgent touch.
Is this recipe suitable for kids?

Definitely! It’s a crowd-pleaser for all ages, just be mindful of the bittersweet chocolate intensity and adjust sugar to your liking. Kids usually love the melty pockets of chocolate chips.

Final Thoughts

This Dark Chocolate Bread Pudding Recipe is one of those rare desserts that feels like a warm hug on a plate. I remember the first time I made it—everyone at the table kept reaching for seconds, and the rich chocolate custard combined with soft challah bread became an instant family favorite. Whether you’re baking it for a special occasion or just because you deserve a treat, I hope you find the same joy and comfort that I do every time I bring it out of the oven. Go ahead, give it a try—you won’t regret it!