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+ servings

Chocolate Bread Pudding

This chocolate bread pudding ranks at the top of my list of ultimate desserts. I guarantee all dessert lovers will enjoy this recipe (even if you aren’t a chocolate lover). The moist texture of the chocolate-soaked bread combined with the crunchy bits that form on top of the pudding make for a great ending to any meal.
4 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 12 servings


  • 1 stick unsalted butter, plus 1 Tablespoon
  • 2 cups semisweet chocolate chips
  • 1 cup brown sugar
  • 1 cup non-fat milk
  • 1 ½ cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons cocoa powder
  • 2 Tablespoons pure vanilla extract
  • 13 slices staled Texas Toast


  • Preheat the oven to 350ºF.
  • Begin by buttering a 9” springform pan with 1 Tablespoon of butter.
  • Cut the staled Texas toast into 1” cubes (1 slice makes 9 cubes). Place the cubed bread in a large bowl and set aside.
  • In a saucepan over medium heat, melt the stick of butter, chocolate chips and brown sugar. Stir until all ingredients are melted together into a smooth chocolate sauce.
  • In a small bowl, whisk together the non-fat milk, heavy cream, eggs, salt, cocoa powder and vanilla extract.
  • Pour the cocoa-cream mixture over the cubed bread, tossing with your hands until all of the bread is moistened and begins to lose shape.
  • Then carefully fold the chocolate sauce into the bread mixture.
  • Pour the mixture into the springform pan.
  • Bake for one hour, or until the center of the pudding spring back when gently touched.
  • Allow the bread pudding to cool for 10 minutes before removing the exterior rim of the springform pan.
  • Serve a slice of the bread pudding with caramel sauce or vanilla ice cream.
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