Chocolate Bread Pudding Recipe

Name: Chocolate Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups breadcrumbs, dense, cubed, 1-inch; 3 (3 1/2 ounce) milk chocolate candy bars, good quality chopped; ½ cup pecans, toasted and chopped; 1 cup heavy whipped cream, divided; 1 cup half-and-half, divided; 2 tablespoons irish cream (optional); 3 tablespoons cocoa powder; 4 large eggs; 1 large egg yolk; ½ cup sugar; lightly sweetened whipped cream

Servings: persons

4 cups breadcrumbs, dense, cubed, 1-inch
3 (3 1/2 ounce) milk chocolate candy bars, good quality chopped
½ cup pecans, toasted and chopped
1 cup heavy whipped cream, divided
1 cup half-and-half, divided
2 tablespoons irish cream (optional)
3 tablespoons cocoa powder
4 large eggs
1 large egg yolk
½ cup sugar
lightly sweetened whipped cream

1
Toss bread cubes with 1/2 cup chopped chocolate and toasted pecans in large bowl,.
2
Set aside.
3
Whisk 1/2 cup cream, 1/2 cup half-and-half and cocoa powder in a heavy-bottomed saucepan to blend.
4
Add remaining chocolate.
5
Stir over low heat until melted and smooth.
6
Gradually whisk in remaining 1/2 cup cream, 1/2 cup half-and -half, and Irish Cream liqueur, if using.
7
Whisk eggs, egg yolk, and sugar together in a medium bowl.
8
Whisk in chocolate cream mixture.
9
Stir into bread mixture.
10
Refrigerate and let stand for 1 hour for bread to absorb some of the custard.
11
Preheat oven to 325F Butter an 8x8-inch pan.
12
Pour in bread mixture and bake until set int the center, about 35-40 minutes.
13
Top warm pudding with whipped cream and a dusting of cocoa powder.
14
QUICK TIP: When a recipe calls for half-and-half, coffee cream may be used.
15
when a recipe calls for full cream, use whipping cream.

1383

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups breadcrumbs, dense, cubed, 1-inch, 3 (3 1/2 ounce) milk chocolate candy bars, good quality chopped, ½ cup pecans, toasted and chopped, 1 cup heavy whipped cream, divided, and more.

Yes, Chocolate Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions