Chocolate Bread Pudding

203 Ratings
  • 5 58
  • 4 63
  • 3 45
  • 2 33
  • 1 4

This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.

Everyday Food, October 2005

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
50 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

Using a cinnamon-raisin bread adds even more flavor to this chocolatey pudding.

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Reviews (16)

203 Ratings
  • 5 58
  • 4 63
  • 3 45
  • 2 33
  • 1 4
Martha Stewart Member
01/04/2018
This was easy to put together and delicious warm or cold. I'm baking this again.
Martha Stewart Member
09/10/2011
I like to make this with french bread and white chocolate. I also make a white chocolate sauce that I serve chilled over the warm bread pudding. A delightful contrast in temperatures that delights the palate!
Martha Stewart Member
04/05/2010
I made this with a rather stale french baguette I had. Sliced the pieces into 1/4 to 1/2 inch rounds and spread them out in a round cake pan, one or 2 slices thick. I sprinkled cinnamon over the bread as well as additional chocolate chips. It came out great. This would taste great with ice cream or chocolate sauce.
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Martha Stewart Member
03/24/2009
I made a honey spice bread that I knew would go to waste.So I used that bread for this pudding recipe,and it turned out good.At least the 2-day old bread wasn't wasted.This recipe is easy to follow, and I would use it again if ever I have bread that gets a few days old.
Martha Stewart Member
02/08/2009
I made this for my mother-in-law's birthday and it was a huge hit. I agree that the cinnamon-raison bread added a great flavor to the overall dish. I sprinkled my dish with extra chocolate chips before baking. We will be having this again!
Martha Stewart Member
02/06/2009
I made the mistake of using too much bread and the pudding became very dry. The flavor was great. Follow this recipe exactly.
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Martha Stewart Member
01/28/2009
I don't know what other contributer means by "true" bread pudding. I'm from New Orleans where bread pudding is a staple, as it is across the south, this is not that far from that kind of recipe. I don't think "true" and good is the same thing. I'm going for good.
Martha Stewart Member
01/22/2009
To make a true bread pudding you need to butter the bread, layer it in a buttered dish. Between each layer add some currants and ground nutmeg(sultanas will suffice if no currants). Then add the custard. The addition of cream in place of some of the milk will make it a dish to remember.
Martha Stewart Member
01/20/2009
Just by looking at the ingredients I was not impressed by it. I think that if you want a true bread pudding you need more then just 2 eggs (yolks) and not with cinnamon-raisin bread.
Martha Stewart Member
01/20/2009
Saw this featured in today's email
Martha Stewart Member
11/25/2008
Not as good as what I've had in restaurants. Will try with homemade bread next time. And maybe even cut off the crusts. I also added bailey's irish cream (a few tablespoons) after baking. Would probably add that in with the milk mixture next time.
Martha Stewart Member
11/14/2008
UNBELIEVABLE! I ate half of it before it even made it to the table!! I added a few extra chocolate chips on top....as if its not already chocolatey enough! I will be making this again, and again, and again........... :)
Martha Stewart Member
11/10/2008
This was THE most delicious chocolate bread pudding I have ever had. I make it with cinnamon raisin bread -- the raisins get plump and juicy, and it's phenomenal. I also double the chocolate, but that's just because we're chocoholics. Try it with the normal amount the first time, and you can always add more chocolate the next time, because there will DEFINITELY be a next time...
Martha Stewart Member
03/01/2008
This was too sweet for my taste buds.
Martha Stewart Member
01/05/2008
I made this for the family and the kids loved it! It taste even better cold.
Martha Stewart Member
01/05/2008
I made this for the family and the kids loved it! It taste even better cold.
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