New recipes

Chocolate bread pudding recipe

Chocolate bread pudding recipe


  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Chocolate pudding

If you love chocolate, this bread pudding is for you! Do not overindulge because it is rather rich, but so delicious! You can serve it warm or cold, with whipped cream or even vanilla ice cream.

9 people made this

IngredientsServes: 6

  • 300g white bread with crusts, cut into small cubes
  • 250g chocolate chips
  • 250ml creme fraiche
  • 250ml double cream
  • 5 tablespoons unsweetened cocoa
  • 100g caster sugar
  • 5 eggs

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. In a large bowl, combine the bread cubes with half of the chocolate chips.
  2. In a saucepan, mix creme fraiche, cream and cocoa with a whisk over low heat. Add the remaining chocolate chips and continue mixing until the chips melt.
  3. Beat the eggs with the sugar in a medium bowl, gradually add the cream and chocolate mixture. Pour the mixture on the bread and set aside for 1 hour so that the bread absorbs much of the cream.
  4. Preheat oven to 190 C / Gas 5.
  5. Pour the pudding into 6 individual ramekins or a buttered square baking dish and bake in the oven for 40 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(2)


The Columbia Restaurant: Recipe #2 – White Chocolate Bread Pudding

Bread Pudding… these words used to make me cringe with disgust and shiver in terror. The thought of soggy bread just doesn’t generally sound appetizing for dessert… or at all for that matter. And if you add in random dried fruits as is traditional, then in my opinion it falls into the same category as three week old Fruit Cake. Ick!

However, when my husband and I went on our honeymoon cruise, my opinion was radically changed by our dessert one night – “Bitter and Blanc Bread Pudding”. In other words, dark chocolate and white chocolate bread pudding. Oh… my… goodness! It was incredible! Nothing like the traditional versions I had in the past. And since then, I have been searching for a recipe that would live up to this cruise delicacy.

Well, on our trip to The Columbia Restaurant in St. Augustine, FL I discovered just that – a recipe for White Chocolate Bread Pudding. This recipe is made with white chocolate in the actual dish and topped with shaved dark chocolate to make a rich, creamy, chocolate creation that just melts in your mouth. This seriously may be my new favorite dessert recipe. It’s soooo good!

This recipe does take a while to make, but it is great to make ahead and then just warm/crisp right before serving. (Actually, that is the recommended way to do it.) So, if you know in advance that you are having a dinner party, try out this tantalizing treat to wow your taste-buds and your guests.

Ingredients

  • 6 cups heavy cream
  • 2 cups milk
  • 1 cup sugar
  • 1/4 cup vanilla extract
  • 28 ounces white chocolate (about 3 1/2 cups), cut into small pieces
  • 4 eggs
  • 2 cups egg yolks (about 12 eggs)
  • 18 ounces crusty bread, stale (about 1-2 days old)
  • White Chocolate Rum Sauce (see below recipe)
  • Dark chocolate shavings – as much as you like
  • Assorted berries for garnish (optional)
  • 1/2 cup heavy cream
  • 8 ounces white chocolate, cut into small pieces
  • 1/4 cup Light Bacardi rum

Bring cream to a boil in a small pan. Take off heat and add white chocolate. Stir until smooth and melted. Add rum and stir. Keep warm until ready to serve.

Directions

  • Heat cream, milk, sugar, and vanilla over medium heat in a large saucepan. When hot, remove from heat and add 2 1/2 cups of the white chocolate. Stir until melted.
  • Combine eggs and yolks in a large bowl. Slowly add the cream mixture into the eggs, whipping constantly as you pour.
  • Cut the bread into 1/2 inch slices and place in a large bowl. Pour mixture over bread. Press bread to absorb mix and allow bread to become soggy. Let cool for about 15 minutes.
  • Add remaining cup of white chocolate, stir (but do not let the chocolate melt).
  • Pour mixture evenly in a 10″ x 12″ baking pan and cover with foil.
  • Bake at 350° for 1 hour. Remove foil and continue baking for an additional hour until set and golden brown.
  • Remove from oven and cool before cutting.
  • (If serving later…. Slice bread pudding into individual portions and place on a cookie sheet. Bake at 350° until crispy and heated through – about 5-10 minutes.)
  • Top with White Chocolate Rum Sauce. Garnish with shaved dark chocolate and fresh fruit as desired. Serve immediately.

Tips & Alterations

  • I cubed my bread the night before making this instead of slicing it. This made for a fun appearance and it was still just as delicious.
  • I also halved the recipe since I was not making for a HUGE crowd. Cut the ingredients in half and bake in a 13″ x 9″ pan and you will have plenty for a small dinner party. (Although, I did still use about 14-16 oz. of bread.)
  • When pouring the hot cream mixture into the eggs… stir furiously while pouring SLOWLY or you will end up with scrambled eggs. This is known as tempering your eggs. I prefer to do it by using a small measuring cup to scoop out a little hot liquid at a time and gradually add it while whipping. One the eggs get up to temperature, you can then add the rest more quickly.
  • We choose to serve this right out of the oven from baking it. It did not slice as easily as if it had been completely cooled, but it was still just as delicious.
  • The smaller your white chocolate pieces, the faster and easier they will melt. Smaller pieces makes it much easier to make the sauce for topping it. Go small… trust me.

Here are a few photos of the process and final product:

Crusty bread, cubed and ready to go.

Heating the cream mixture. Yes, that's the vanilla before I mixed it in.


Recipe Summary

  • 1 tablespoon butter, plus more for baking dish
  • 8 slices (8 ounces) cinnamon-raisin bread
  • 2 cups milk
  • 3 ounces semisweet chocolate
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish set aside. Toast bread (in the oven or toaster) until lightly crisped.

In a medium saucepan, combine milk, chocolate, and butter place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.

Tear bread into large pieces (about 4 or 5 per slice) scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.

Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.


Chocolate Bread Pudding

Whisk the milk, eggs, and sugar in a medium saucepan. Add the butter and chocolate and heat over low heat, stirring only until the butter and chocolate melt. Stir in the vanilla.

Lightly coat a 13-by-9-inch baking dish with cooking spray. Arrange the bread slices in 3 layers. Pour the chocolate sauce over the bread.

Cover with plastic wrap and place another baking dish on top to weigh down the bread. Set aside for 1 hour to allow the bread to absorb the sauce. (Can be made to this point up to 1 day ahead. Refrigerate.) Heat oven to 325° F.

Remove the top baking dish and plastic. Bake uncovered 35 to 40 minutes or until set. Serve warm with whipped cream.

To fake It. and save 1 hour, 10 minutes:Thaw two 13-ounce packages frozen French toast and cut into 1 ½-inch cubes. Heat oven to 325° F. Lightly coat a 13-by 9-inch baking dish with cooking spray. Place the toast in the dish. Beat 4 cups milk, one 12-ounce can chocolate syrup, and 2 eggs pour over the toast. Cover with foil and bake 10 minutes. Remove foil and stir. Bake, uncovered, 20 to 25 minutes longer or until set. Serve warm with canned whipped cream. Total time: 50 minutes.


    1. Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
    2. Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.

    This is my go to recipe for Chocolate bread pudding. I use croissants and pour over it Vanilla custard (recipe on this webiste for banana ravioli with custard sauce) which is cold and then a warm caramel sauce.Very decadent. In Fla on vacation a couple of weeks ago and we had chocolate bread pudding with pecans and bananas inside the pudding. I made this recipe tonight and added caramelized bananas and nuts into the custard sauce. also made the 2 sauces to go on top. Family can't wait to try

    This is easy and divine. I test drove the recipe for dinner tonight. I made it exactly as written. Two bites in my SO said "this is the best dessert you have ever made." The only warning I have is that a little goes a long way. It is very rich.

    I could not believe how quick and easy this was. The outcome was absolutely scrumptious. Be sure to use good chocolate as that is the real star in this dish. It was accompanied by Coconut Gelato for a winning combination.

    I was looking for an easy bread pudding recipe, and this fit the bill. It was so easy and delicious!! It was super rich, but I will definitely make this again. Some variations I made: I used leftover croissant (and didn't have a "soggy" problem)and 1/2 and 1/2 instead of the heavy cream. I also put them in individual ramekins instead of a big dish. Delightful!

    I made this last New Year's Eve for a cozy dinner and just remembered it. I will make it again this holiday season-- it was delicious and easy. I agree with other reviews that it isn't the prettiest dish, but when it tastes like this who cares? I think I may substitute plain croissant for the french bread this time. The only complaint I had, if you can call it one, is that some of the crust from the french bread was a little dry.

    My children LOVE this dish as I do. It is easy and tasty. Serve warm with good old vanilla ice cream. heavenly

    This is a great, easy dessert that has become an addiction at my house!

    This is without a doubt one of the best bread pudding recipes out there. I took a dish of this to our favorite gourmet restaurant and the chef's and staff devoured it before we even left. One chef was calling me the next Paula Dean!

    I'm going to reiterate what has been said below - this is delicious, so quick and easy but it is by no means elegant! It's more like a chocolate volcano. I used callebaut chocolate and served it with a salted caramel ice cream - everyone raved about it!

    I am not talented in the kitchen so look for recipes that make me shine but are still within my capabilities. This fits the bill. Love it and so did my guests and family.

    Excellent. Even takes great when I made it with the leftover ends I collect from loaves of wholegrain bread. Love the sugar topping and I often use tubinado sugar.

    I used 2% milk instead of whole milk and baked it in a long baking dish to ensure the bread wouldn't be soggy, and it was absolutely delicious. This recipe is one of my favorites, and I will make this again.

    I wanted to love this recipie because it's so easy. I made it for my husband for father's day yesterday, and he liked it. he's actually eating a bowl of leftovers right now, but I just couldn't get past the texture. It was just a soggy mess.

    This is excellent and really quick. A standard in our household. We use half bittersweet and half semisweet chocolate and put the chips on top.

    Very good. I used bittersweet chips for a richer flavor. The only thing we didn't like was the texture at the top--maybe I used too much bread? I found it really hard to estimate how many slices that was from a bakery loaf so the top was crunchy.

    Yum! My 14-year old daughter made this and it turned out great!

    This was delicious. We baked in late afternoon and served to our guest after dinner. We made it per the directions, full-fat and all. My wife added a white-chocolate sauce on top for serving and the dish was terrific. We will absolutely make this again!

    Excellent recipe, but I recommend tearing the bread into smaller pieces. I also think letting the bread sit for an hour in the chocolate mixture yields better results. Then it's outstanding

    I made this for family yesterday, and everyone loved it. I even cut down on the whipping cream a bit used 1 C. cream and 1 C. whole milk. I don't think I would serve this for fancy guest meal b/c it doesn't make a very pretty presentation. I would describe it as "homey and good".

    We make this as often as our consciences will permit--the first few times abiding strictly by the recipe. Culinary crisis a year or so required me to use cheap grocery store cinnamon bread, and I've never gone back! I cut back the sugar a bit to compensate for the sweetness of the cinnamon bread. Try it!

    A huge hit on Christmas. I doubled the recipe and made it in a 9 1/2 x 13 inch pan and cooked it a little over an hour. It turned out perfect.

    Wonderful! Very rich and choclatey. I made this last night for a New Year's Eve dinner and my guests were asking for seconds. I used all half-and-half instead of milk and cream, and poured the remainder of the bag of chocolate chips over the top before baking. I left off the sugar topping b/c I used the extra chocolate chips. Rich, creamy, and deeply chocolatey. Yum!!

    Very yummy, and intensely chocolately. I used Ghirardelli bittersweet chips, about a quarter less sugar than called for, and divided the liquid between half-and-half and skim milk, since that's all I had. I used a very fresh, dense bread, and had extra chocolate custard left over. Would definitely make again.

    Have made this many times with rave reviews by all who have eaten it. I have added more chocolate than required as well as more bread. Even have added fresh raspberries just prior to putting the pan. It is also great cold - has a completely different flavor than warm!

    I've made this a few times and it combines two very comforting ingredients: bread and chocolate. It is great if you aren't picky about the appearance and want simple flavors. A raspberry coulis might liven it up and add depth, but it is great on its own.


    Related Video

    Very simple and quick recipe. Great way to use up stale bread and very adaptable.

    I made this with leftover bittersweet cocoa bread. I made a double batch in a large rectangular shallow baking pan. I used a large flat pan with higher sides for a shallow water bath. I was very careful not to overcook and pulled from oven right at 45 minutes. I served with fresh whipped cream. This was as good as ANY 4 star restaurant chocolate dessert! It was not pudding-esque. It was more of a bittersweet chocolate mousse with a lovely baked topping. Oh, and I added about 2 shots of good whiskey to the chocolate mixture. It really dressed it up!

    Sophisticated bread pudding. Could be creamier, to which I added cream and strawberries when serving. Trust me on this: do not add sugar. Let the bittersweet tastes make demands on you. Don't be craven to the cheap tastes of sugar.

    A very simple recipe that results in a lovely bread pudding! I used really hard baguette that I had been pushing around our counter for a couple days not wanting to waste it but not having the head to figure out what to do with it. This was perfect! I also added crystallized ginger that had dried out. Just roughly chopped and sprinkled in through the baguette slices before adding the custard (about 1/4c.). You could tweak this recipe a million ways to change it up - add raspberries maybe, love the idea of adding cayenne, lemon zest. I had a bit of custard that wouldn't fit in my dish and I've frozen it to pull out for a quick mini bread pudding whenever I have a bit more bread to use up.

    So yummy! Not beautiful to serve to guests, but oh, so good. Added cinnamon & triple sec (grand marnier). Next time might add either ginger or cayenne to spice it up a bit! Definitely comfort food!

    This was fantastic. I used 8 oz of ghirardelli semi sweet and 4 oz of bitter sweet chocolate. I used 1 loaf of challah and 2 Italian rolls. I only soaked it for 40min and baked for about 50 minutes. I did dot with butter, it made the top crispy. It turned out perfect. Everyone lived it. This one is definitely a keeper.

    This is seriously the best bread pudding recipe. I let the bread soak for two hours and added Heath Bar bits.It's still amazing days later with some vanilla ice cream. YUM!

    Delicious! Baked w/o water bath in ceramic Pampered Chef pie baker. Added 1/2 to 3/4 cup extra French bread cubes, but after 45 minutes of baking, very liquidy on the bottom. Silky in some parts, delicious, almost chewy ɼrust'. Definatly making this again! P.S. I used 3 1/2 cups challah cubes, French rustic baguette cubes, and a waffle. Amazing.

    I don't know if this is the case with the people who have too much custard, but my experience with these dishes is that the bread needs to be very dry in order to absorb the liquid! I put the bread in a slow oven (200)until the moisture is released and then, when cooled, crumble to crumbs and small pieces. Otherwise you get a texture more like french toast casserole. not bread pudding!

    This was good, but instinct told me that 4 cups of bread wouldn't be enough for all that custard, and I was right. I had to bake it a lot longer than the recipe said, and was left with bread pudding on top and regular pudding on the bottom. If you want to try it, up the bread by a large amount, maybe even twice. I'll try another recipe next time.

    Phenomenal! The next day after it chilled in the fridge it had a mousse-like consistency.

    Incredibly delicious & decadent. I brought this to a party & it was gobbled up & raved over. Iɽ definitely make this again.

    DELICIOUS - my boyfriend said this was the best dessert iɽ ever made (and i bake a lot. and really good sutff!) i used fat free half and half and white bread. we ate it w/vanilla icecream . i will def make this again!

    A very simple, error proof bread pudding. The texture was perfect and I really liked the chocolate flavor. But with bittersweet chocolate, I think the recipe needed something else. I liked the suggestion of adding grand marnier. Or if making whipped cream, adding orange or lemon zest to it.

    This was OK but not great. Next time I am looking for a choc dessert recipe I will try something else.

    Very easy and delicious! I also added a teaspoon of cinnamon when I added the vanilla. I forgot the butter bits until I was done cooking so I added it at the end and let the dish sit in the cooling oven. It didn't do anything for the dish so I would skip this step next time.

    Fabulous. I upped the amount of bread by about 40% or so and put in a larger baking container--there was still plenty of liquid and the end product was plenty moist and chocolatey. I let it soak 1.5 hours, and Iɽ still let it soak longer next time, maybe 2-3 hours or so. Fabulous and rich. Do not skimp on the quality of chocolate. I served this with the Irish Cream Sauce listed on another bread pudding recipe on this site, and it was a great combo. Will make again.

    The best bread pudding I have ever had - hands down! Treat yourself with fresh whipped cream, you're in for a fabulous desert!

    I ended up with a lot of liquid - could be the size of the eggs (farm fresh, some very large) or that the type of bread was not dense enough (brioche rolls). As a result, I had to increase the cooking time by 30 minutes and still had a lot of uncooked custard mixture at the bottom of the dish, though the bread was saturated. Considering two modifications for next time: 1. will use a baguette, per the recipe, though I loved the texture and soft flavor of the brioche rolls 2. I might cook the custard until just starting to thicken before adding it to the bread. I should also mention that I, too, did not dot the top with butter before baking. I fail to see what might have been gained with that step. This was incredible served warm, with a scoop of vanilla ice cream.

    This recipe was fantastic and very easy to make. 2 additions: I added 1+ tsp of grand marnier when adding the vanilla and it added a nice richness. I also skipped the butter step at th end and it was just as fabulous.

    We love this recipe. Have used sourdough baguette. The contrast between the chewy crusts and goey pudding underneath is wonderful. Topped it with vanilla ice cream and caramel sauce. Everyone always asks for this recipe.

    Yum. Really good. It comes out with a bread top and a pudding bottom. Excellent and not so difficult at all.

    Very easy, guests impressed, and above all, DELICIOUS with mimimal work involved!


    • 7-8 cups bread cubed into 1-inch
    • 3 1/2 cups heavy cream divided
    • 1 cup milk
    • 1/2 cup sugar
    • 2 tbsp vanilla extract
    • 18 oz white chocolate coarsely chopped and divided
    • 7 egg yolks
    • 2 eggs
    1. Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray.
    2. In large saucepan over medium heat combines 3 cups whipping cream, milk, and sugar. Bring to simmer, stirring until sugar dissolves. Remove from heat and whisk in 12oz chocolate until melted and smooth. Let sit to cool slightly, about 10 minutes.
    3. In a large bowl combines yolks and eggs to blend. Slowly whisk in the warm chocolate mixture to combine. Whisk in vanilla. Gently fold in the bread cubes, and let soak for 30 minutes. Pour into the prepared pan, and cover with foil.
    4. Bake 30 minutes, then uncover and bake until top is golden brown, about 10-15 minutes.
    5. While the bread pudding is baking, make the white chocolate sauce.
    6. Use a microwave-safe bowl to heat the white chocolate with the heavy cream for a minute.
    7. Stir until the chocolate has completely melted. Pour over each bread pudding serving. Top with vanilla ice cream.

    What Bread to Use for Bread pudding?

    You can use regular soft white bread or soft recipes French style loaves for this recipe. But our favorite is using soft and tender brioche. We love the brioche because of the texture and flavor. Our second favorite bread to use is a soft french bread that&rsquos fluffy and lots of soft, tender crumb. This will allow the egg mixture to soak and bake great. Sometimes bread with lots of hard crust like a baguette will make the pudding firm and dry. But some folks like that firmer style of bread pudding so make it your own!


    Chocolate Bread Pudding

    Preheat oven to 325° F. Coat six 5-ounce ramekins with the butter.

    Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth.

    In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.)

    Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins.

    Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.


    Chocolate Bread Pudding

    Bread pudding—that magical combination of milk, cream, eggs and yes, bread—is so incredibly versatile. It's basically a sweet or savory casserole that can be served at breakfast or dessert.

    Bread puddings are sometimes called stratas, but there is a technical difference. Stratas contain more eggs than cream and are more likely to be savory. Bread puddings tend to be sweet and have a custard-like texture. But, whatever you call them, this act of transforming stale bread and a few basic ingredients into baked deliciousness is wonderfully satisfying.

    Equally wonderful is the fact that bread puddings are easy to make and can even be assembled the day before, then baked the day they need to be served. Who doesn't love a make-ahead dessert when planning a dinner menu?

    This version doubles down the chocolate flavor, using both cocoa powder and chocolate chips. The bread pudding benefits from an extra-special touch from melted chocolate poured over the top after the casserole bakes. The end result is creamy, gooey, and oh-so irresistible.