Chocolate Bread Pudding

If you’ve ever wondered whether chocolate and bread pudding can be next level, this is it. This Chocolate Bread Pudding recipe gives you a fudgy, custardy, deeply chocolatey bread pudding that’s warm, comforting, and indulgent — but also flexible enough to adapt for vegan, lighter, or dairy‑free needs. I’ll walk you through exactly how to choose your bread, balance your custard, fix common issues, and serve it in style!

Why This Chocolate Bread Pudding Works

This version hits the sweet spot between a soft custard interior and a tender, slightly crisp top. You get deep chocolate flavor from real chocolate (not just cocoa powder) and rich texture from the custard’s egg‑milk balance.

Because the bread soaks long enough, it becomes custardy without ever turning mushy. And the formula is forgiving enough that slight oven or ingredient variances don’t ruin it.

Best Bread Types and Texture for Bread Pudding

Here’s a handy comparison of common bread choices and how they affect your chocolate bread pudding’s final texture.

Bread Type	Texture / Mouthfeel	Pros	Things to Watch Out For
Brioche / Challah	Soft, rich, buttery	Great for custardy, tender result	Might soak up too much — don’t overpour custard
French bread / baguette	More structure, slight chew	Holds shape well	Slightly drier interior unless soaked long
Day‑old vs fresh	Day‑old gives better absorption	Avoids collapse or sogginess	Fresh bread needs more resting before baking
Sweet breads (chocolate, panettone)	Adds extra flavor, richness	Easy choice if available	May need less sweetening in custard
Gluten‑free artisan bread	Good option for GF version	Opens door to GF adaptation	Some brands collapse — test before full bake

You can mix breads (e.g. half brioche + half French) if you want a blend of structure + richness.

Ingredients and Easy Alternatives

Standard Version

• 4 cups chocolate bread (cubed)
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1½ cups whole milk
• ½ cup dark chocolate chips

Alternative / Substitution Options

Ingredient	Option	Notes
Milk / cream	Use half milk + half heavy cream for extra richness	Adjust custard to avoid being too loose
Butter	Use vegan butter or coconut oil	For dairy‑free version
Sugar	Use maple syrup, coconut sugar, or monk fruit sweetener	Adjust slightly — these behave differently
Eggs	Use flax egg (1 tbsp flaxseed + 3 tbsp water per egg) for vegan	Texture will be slightly different
Bread	Use gluten‑free bread, stale bread, or local bread	Adjust soak time if crumb is denser
Chocolate chips	Swap with chopped bar, white chocolate, or dairy‑free chips	Keep cocoa solids in mind

Step‑by‑Step Instructions

1. Preheat oven to 375 °F (190 °C).
2. Slice bread into ~1 inch cubes. Put into a large mixing bowl.
3. In a separate bowl, combine melted butter, coconut (or brown) sugar, and vanilla. Stir well.
4. Whisk in the eggs until fully blended.
5. Stir in the milk, making a smooth custard.
6. Pour the custard over the bread cubes. Gently fold to coat all pieces. Let sit for 10–20 minutes so the bread absorbs the liquid. (Press down lightly so submerged pieces soak.)
7. Gently fold in the chocolate chips.
8. Transfer mixture to an 8×8 inch baking pan (or equivalent).
9. Bake for 40–45 minutes, until the top is lightly toasted and a toothpick inserted in center comes out with a few moist crumbs (not wet custard).
10. Let your chocolate bread pudding rest for 10–15 minutes before serving.

Baking Tips & Troubleshooting

If top is browning too fast but center is underdone: cover loosely with foil for last 10 minutes

If custard seems too runny after baking: next time reduce milk by 2–3 tbsp or bake a bit longer

Moreover, if bread is too stale and not absorbing: sprinkle a tbsp or two of extra milk mid‑soak

If center is undercooked but outer edges are firm: use a water bath (place baking pan in a larger pan with ~½ inch warm water)

Use an oven thermometer — many ovens run hot or cold

Always let your chocolate bread pudding rest slightly; it will set more as it cools

Variations: Lighter & Add‑Ons

Lighter / Lower Fat Version

• Use lower‑fat milk (2%) or half milk + half oat milk
• Use less butter (2 tbsp instead of 4)
• Use less sugar (⅓ cup to ¼ cup) or sugar substitutes
• Use less chocolate chips, or cut into small chunks

Flavor Add‑Ons / Twists

• Add ½ tsp instant espresso powder for mocha depth
• Sprinkle chopped nuts (pecans, walnuts, hazelnuts)
• Add a pinch of cinnamon or orange zest
• Drizzle salted caramel or chocolate ganache just before serving
• Add fresh or dried berries on top

Serving Suggestions

Serve warm or at room temperature. Great topping ideas:

• Whipped cream
• Chocolate ganache or drizzle
• Caramel sauce
• Fresh berries (strawberries, raspberries)
• A scoop of vanilla ice cream
• Dusting of powdered sugar

Storage, Freezing & Reheating

Store: Cover tightly and keep in fridge for up to 3–5 days

Reheat: Microwave slices (20–30 sec), or reheat in oven at 325 °F (~10 min)

Freeze: You can freeze individual portions wrapped well for up to 2 months. Thaw overnight in fridge, then warm gently before serving

Nutrition Facts (Estimated, Standard Version)

This is a rough estimate per serving (assuming 8 servings):

• Calories: ~378
• Total fat: ~16 g
• Saturated fat: ~7 g
• Carbohydrates: ~63 g
• Sugar: ~12 g
• Protein: ~14 g

Frequently Asked Questions (FAQs)

You May Also Like

• Almond Flour Banana Bread
• Protein Banana Bread
• Pumpkin Banana Bread
• Coconut Flour Banana Bread
• Cream Cheese Banana Bread

If you make this chocolate banana bread pudding recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.