Chocolate Bread Pudding

Chocolate Bread Pudding

One of the easiest ways to save leftover, stale bread from hitting the garbage can is by making bread pudding.

Chocolate bread pudding … well, you don’t need an excuse to make or eat this.


  • 2 large whole eggs
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/2 cup hot chocolate mix
  • 3 cup half and half
  • 1 cup whole milk
  • 2 ounces espresso (slightly cooled)
  • 1 tbsp vanilla extract
  • 2 tbsp unsalted butter (melted and divided)
  • 18 ounces stale challah bread (cut into 1-inch cubes)
  • 6 ounces bittersweet chocolate (broken into 1/2-inch pieces)
  1. Place the eggs and yolks in the carafe of a blender and combine on lowest speed for 30 seconds. Slowly add the sugar, over 30 seconds, add the hot chocolate mix, and blend until incorporated, about 30 seconds. Add the half and half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
  2. Butter a 9 x 13 metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on mixture with a spatula or back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours or refrigerate for up to 8 hours.
  3. Heat oven to 325 degrees F.
  4. Bake for 45 minutes or until the internal temperature reaches at least 170 degrees F. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven.
  5. Pour the melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.


Add yours
  1. 2
    T C

    I’ve made bread pudding with plain white bread, baguettes, and croissants and all worked well. Challah would be terrific I’m sure, but the croissants were a big hit too.

  2. 3

    Mikey I’ve used gluten free mass market bread as a substitute for challah and it’s good! It looses a little bit of the rich bite of challah bread puddings I remember in my pre-gluten free days, but still a great dessert. I’m sure the same would be true of any other substitutions. Challah has a hearty richness from the eggs in it that you would lose with some other varieties. I plan on making this recipe with canned coconut milk instead of milk to replace some of that rich texture and see how it goes. But in the end it’s bread pudding, it’ll be good.

  3. 4

    Can we use different bread such as loaf of French bread or sweet Hawaiian rolls for example? Or does it have to be challah bread only??? Thxs in advance

  4. 6

    AB what about substituting cocoa powder for the hot chocolate mix. I found the custard lacked chocolate flavor and the chocolate pieces was almost too much.

  5. 7

    Anyone have suggestions on what I could use instead of espresso that might “bring more flavor to the party” than plain water or milk?

    • 8

      U might consider using cream of coconut.. it’s flavorful& helps to keep things moist. The only issue u may have is u must compensate for the additional liquid.. Coconut cream has the consistency of yogurt. I have made choc bread pudding before omitting the coffee/espresso& not adding anything additional nor did I compensate in any way for the lack of this ingredient. Once it was done, I tried it & it was great.. sorry to write u a book just wanted to share my experience..

  6. 12

    Just wondering if it has to be challah or will other types work as well? For example: ciabatta, vienna, baguette or other French breads. They have to a fairly dense bread, right? Not something like a rustic Italian…

    What about mass market bread? Dozens of varieties/styles – anything you absolutely CAN NOT USE??

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