Chocolate Bread Pudding | Midwest Living

Chocolate Bread Pudding

Chocolate Bread Pudding

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  • Makes: 8 to 10 servings
  • Prep 25 mins
  • Chill 30 mins
  • Bake 45 mins

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  • 2 cups whipping cream or heavy cream
  • 3/4 cup half-and-half, light cream or milk
  • 1 12 - ounce semisweet chocolate pieces
  • 1 1/2 cups sugar
  • 3 tablespoons Maker's Mark® or your favorite bourbon
  • 3 eggs, lightly beaten
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon
  • 10 cups dry French bread cubes (see note)
  • Whipped cream, optional


  1. In a heavy small saucepan, combine whipping cream and half-and-half. Bring to a simmer. In a very large bowl, combine chocolate pieces and sugar. Pour hot cream mixture over chocolate mixture; whisk until chocolate is melted and sugar is dissolved.
  2. Stir in bourbon, eggs, vanilla and cinnamon until well combined. Stir in bread cubes. Place bread mixture in a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Chill in the refrigerator for 30 minutes before baking.
  3. Bake, uncovered, in a 350 degree F oven about 45 minutes or until chocolate mixture is set. Cool the bread pudding slightly. Serve warm with whipped cream, if desired. Makes 8 to 10 servings.


  • To dry bread cubes Spread bread cubes in a large roasting pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until bread cubes are dry, stirring twice; cool.

Nutrition Facts

(Chocolate Bread Pudding)

Servings Per Recipe 8, Potassium (mg) 301, cal. (kcal) 744, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, sodium (mg) 361, sugar (g) 63, pro. (g) 9, vit. C (mg) 1, carb. (g) 90, Thiamin (mg) 0, Fat, total (g) 41, calcium (mg) 151, vit. A (IU) 1020, iron (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 12, Folate (µg) 65, Polyunsaturated fat (g) 2, Riboflavin (mg) 0, chol. (mg) 170, Niacin (mg) 2, sat. fat (g) 24

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