If you’re anything like me and have a soft spot for rich, comforting desserts, you’re going to fall head over heels for this Dark Chocolate Bread Pudding Recipe. It’s everything you want in a cozy treat—decadent melted chocolate, custardy bread soaked in a luscious chocolate mixture, and just the right hint of vanilla and salt to make your taste buds sing. Whether it’s a chilly evening or a special gathering, this pudding truly hits the spot and leaves everyone asking for seconds.

One of the things I love most about this Dark Chocolate Bread Pudding Recipe is how it revives day-old bread into something extraordinary. Giving that challah or brioche a second chance and pairing it with silky dark chocolate feels like a little magic in the kitchen. Plus, it’s surprisingly simple to prepare, so even if you’re new to bread puddings, you’ll be amazed at how effortlessly impressive this dessert turns out.

Ingredients You’ll Need

Each ingredient plays its part in creating that perfect balance of creamy, chocolatey goodness with a soft yet slightly crisp texture. Fresh, quality ingredients will really make this recipe sing, so don’t rush on the bread or chocolate selections.

Heavy cream: Adds a rich, velvety texture—choose full-fat for the best custard consistency.
Whole milk: Balances the creaminess without overpowering the chocolate flavor.
Semi-sweet chocolate bars: Quality chocolate really makes a difference here—chop coarsely for even melting.
Large eggs: These are the binding agent that create the custard, so fresh eggs will improve texture.
Granulated sugar: Just enough to sweeten without stealing the spotlight from the chocolate.
Pure vanilla extract: Adds warmth and depth; always opt for pure vanilla, not imitation.
Salt: A pinch enhances the chocolate’s complexity—never skip it!
Day-old challah or brioche: The star bread for this pudding; staler bread soaks up custard better.
Semi-sweet chocolate chips: Adds chocolate pockets throughout; feel free to use chunks instead.
Optional add-ins: Chopped pecans, dried cranberries, or even peanut butter chips for a fun twist.
Optional toppings: Salted caramel, fresh berries, or homemade whipped cream to finish with flair.

Variations

I love making this Dark Chocolate Bread Pudding Recipe my own depending on the season or mood. The flexibility allows you to play around and find your perfect flavor combo, so don’t be shy about experimenting!

Pecan and dried cherry version: Adding nuts and tart dried cherries gives a lovely texture contrast and a pop of flavor. I always keep a bag of pecans handy just for this.
Peanut butter chocolate twist: Swirl in some peanut butter chips or a drizzle of natural peanut butter to amp up the richness—my kids go crazy for this one!
Vegan/dairy-free: Substitute coconut milk and a plant-based cream for the dairy, and use an egg replacer. It won’t be exactly the same but still luscious and satisfying.
Spiced version: Add a pinch of cinnamon, nutmeg, or even chili powder to the custard for a fun, warming kick. I sometimes sneak in cinnamon during fall holidays.

How to Make Dark Chocolate Bread Pudding Recipe

Step 1: Create that silky chocolate custard base

Start by gently heating your heavy cream and whole milk over medium heat until it’s just simmering—not boiling. It’s crucial not to rush this step; too hot and you risk curdling the custard later. Pour the hot milk mixture over your chopped chocolate and let it sit for a couple of minutes before stirring. This gentle melting method ensures you get a smooth, glossy chocolate custard without any burnt bits—trust me, it’s the foundation of this pudding’s lusciousness.

Step 2: Whisk together eggs, sugar, and flavorings

While your chocolate is softening, whisk together your eggs, sugar, vanilla, and salt in a large bowl until well combined. Then, slowly add your chocolate mixture, whisking as you go until it’s silky smooth. At this stage, I like to divide the custard in half—half will soak the bread cubes, and the other half will be poured on top later to create that custardy finish.

Step 3: Soak the bread cubes and layer

Toss the bread cubes and chocolate chips into one half of the custard, carefully mixing to coat every piece. Grease your baking dish well, then spread out the soaked bread evenly. Pour the remaining custard over the top and, if you want some pretty finishing touches, scatter a few chocolate chips on top. Cover it tightly and let the pudding sit at room temperature for at least 30 minutes—this soaking step is where the magic happens, so don’t skip it. You can even refrigerate it overnight if you want to prep ahead.

Step 4: Bake to perfection

Preheat your oven to 350°F (177°C). Bake the pudding covered with foil for about 20-25 minutes, which traps steam and keeps the custard tender. Then, remove the foil and bake for another 25 minutes or until the edges look set and the top is slightly crisp with melting chocolate pools. A toothpick inserted will come out with moist crumbs but not liquid. This finish gives you the perfect balance of creamy inside and a lightly browned outside—a personal favorite texture combo!

How to Serve Dark Chocolate Bread Pudding Recipe

A piece of dark brown dessert with a moist texture sits on a white plate with scalloped edges. It has visible chunks of what looks like banana inside and is covered in a thick, glossy chocolate sauce that drips down the sides. The plate is placed on a light beige surface with small red and brown crumbs around it. A gold fork rests next to the dessert, partly on the plate. In the background, a second white plate with another piece of the same dessert is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for homemade whipped cream to top the bread pudding while it’s still warm; the lightness cuts through the richness beautifully. A drizzle of salted caramel adds a luxurious salty-sweet finish that guests rave about every time. Fresh berries are a nice fresh contrast if you want a pop of color and brightness—plus they make the dessert look stunning on the plate.

Side Dishes

This pudding is pretty indulgent on its own, but if you’re serving it as part of a dessert spread, I like pairing it with a simple green salad or a scoop of vanilla ice cream. For brunch, it’s great alongside fresh fruit or a cup of strong coffee to balance the sweet richness.

Creative Ways to Present

For holidays or dinner parties, I sometimes bake individual portions in ramekins and serve them with a dusting of powdered sugar and a sprig of mint. Mini servings are perfect for plated desserts and make your guests feel extra special. Another fun idea is to layer the custard-soaked bread in clear glass trifle dishes for a visually stunning dessert showcase.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftovers tightly with plastic wrap or store them in an airtight container in the fridge. The bread pudding stays good for about 4-5 days, making it convenient for making ahead and enjoying over several days without significant loss of flavor.

Freezing

While I haven’t frozen this pudding myself often, I’ve read that freezing works if you wrap it tightly in foil and place it in a freezer-safe dish. To avoid ice crystals, thaw it slowly in the refrigerator overnight before reheating. It might lose a bit of the original creamy texture, but it’s still a good backup plan for busy weeks.

Reheating

To reheat, I recommend warming individual servings in the microwave for 30-45 seconds or in the oven at about 325°F (160°C) until heated through. Just note that the texture can firm up a bit once cooled and reheated, so this pudding tastes best straight out of the oven, but reheated slices still hit the spot on cooler days.

FAQs

Can I use a different type of bread for this Dark Chocolate Bread Pudding Recipe?

Absolutely! While challah or brioche gives the best texture due to their richness and ability to soak custard well, you can use other bread like French bread, challah rolls, or even sturdy sandwich bread. Just make sure it’s stale or slightly dried out so it absorbs the custard instead of getting soggy.
What if I don’t have semi-sweet chocolate bars?

You can substitute good-quality semi-sweet chocolate chips or chopped dark chocolate bars if that’s what you have on hand. Avoid very sweet milk chocolate as it will change the intended balance, but feel free to adjust sweetness by reducing sugar if you prefer.
How important is the soaking time before baking?

Very important! Letting the bread soak in the custard allows the flavors to meld and the bread to absorb all that delicious chocolate custard. It also helps the pudding bake evenly and achieve the perfect creamy texture. At least 30 minutes is best; you can even soak it overnight in the fridge for a more hands-off prep.
Can I make this recipe dairy-free or vegan?

Yes! Swap the heavy cream and whole milk for coconut milk or your favorite plant-based milk and cream. For the eggs, use vegan egg replacers like flax eggs or store-bought alternatives. The texture might be slightly different but still tasty and indulgent.
What’s the best way to check if the bread pudding is done baking?

Use a toothpick or a thin knife to test the center: it should come out with a few moist crumbs but not wet custard. The edges should look set and lightly browned. Also, the top should feel slightly firm but still tender under gentle press.

Final Thoughts

This Dark Chocolate Bread Pudding Recipe is one of those recipes that feels like a warm hug on a plate. I’ve made it for casual family dinners and even celebrations, and it always brings smiles and satisfied sighs. The best part? It feels indulgent without being complicated, so you can confidently whip it up to impress yourself and anyone lucky enough to share a slice with you. Give it a try—you’ll find it hard to go back to plain old chocolate desserts after this one.