Double Chocolate Bread Pudding with Bourbon Whipped

Name: Double Chocolate Bread Pudding with Bourbon Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 loaf cinnamon-raisin bread, cut into 1-inch squares; 6 croissants, cut into 1-inch chunks; 1 cup semi sweet chocolate chips; 6 eggs; 3 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; 5 to 6 scrapes of fresh nutmeg, on a rasp; 1 1/2 quarts milk; 1 1/2 cups chocolate syrup (recommended: Hershey's); Kosher salt; Bourbon Whipped Cream, recipe follows; Special equipment: 3 1/2-quart oval baking dish; 1 cup heavy cream; 1 tablespoon bourbon; 1 tablespoon sugar

Servings: persons

2 tablespoons butter
1 loaf cinnamon-raisin bread, cut into 1-inch squares
6 croissants, cut into 1-inch chunks
1 cup semi sweet chocolate chips
6 eggs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
5 to 6 scrapes of fresh nutmeg, on a rasp
1 1/2 quarts milk
1 1/2 cups chocolate syrup (recommended: Hershey's)
Kosher salt
Bourbon Whipped Cream, recipe follows
Special equipment: 3 1/2-quart oval baking dish
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

1
Heat the oven to 350 degrees F.
2
Prepare the bottom and sides of the baking dish with the butter.
3
In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top.
4
Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
5
In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
6
Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up.
7
Allow to rest for 10 minutes.
8
Then press down a bit again.
9
Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes.
10
Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away.
11
Serve with a dollop of Bourbon Whipped Cream, recipe follows.
12
Can also be served cold.
13
In a large bowl whisk the heavy cream until soft peaks form.
14
Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl.
15
Refrigerate and serve cold.

1337

kcal

Calories

Fat

120

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 loaf cinnamon-raisin bread, cut into 1-inch squares, 6 croissants, cut into 1-inch chunks, 1 cup semi sweet chocolate chips, and more.

Yes, Double Chocolate Bread Pudding with Bourbon Whipped Cream 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!

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions