If you love the idea of a rich, velvety dessert that feels both indulgent and comforting, then you’re going to adore this Dark Chocolate Bread Pudding with Optional Toppings Recipe. It’s one of those recipes I reach for when I want to impress guests with minimal fuss or just treat myself on a cozy night in. The deep, bittersweet chocolate melds beautifully with soft, custardy bread for a dessert that’s as decadent as it is satisfying.

What makes this Dark Chocolate Bread Pudding with Optional Toppings Recipe truly special is its versatility and ease. You can whip it up using day-old challah or brioche, which soak up the custard rich with chocolate and cream, making leftovers nearly as delightful as fresh. Plus, by adding your favorite toppings—whether salted caramel, fresh berries, or whipped cream—you can customize the experience every time you make it.

Ingredients You’ll Need

Each ingredient in this Dark Chocolate Bread Pudding with Optional Toppings Recipe plays a key role in delivering that perfect texture and flavor. Using high-quality chocolate and bread really sets it apart, while the rich cream and eggs create the perfect custard that makes the bread pudding melt in your mouth.

Heavy cream: This adds richness and a luscious texture to the custard; don’t skip it!
Whole milk: Helps mellow the custard so it’s creamy but not too heavy.
Semi-sweet chocolate bars: Coarsely chopped for smooth melting and deep chocolate flavor.
Eggs: Essential for binding everything together with that classic custard set.
Granulated sugar: Just enough sweetness to balance the chocolate without overwhelming it.
Pure vanilla extract: Adds a warm, aromatic depth that lightens the chocolate richness.
Salt: Elevates all the flavors—you’d be surprised how important this small addition is!
Day-old challah or brioche bread: Perfect for soaking up the custard without falling apart.
Semi-sweet chocolate chips or extra chopped chocolate: Mix these into the bread for extra pockets of melted chocolate surprises.
Optional add-ins: Pecans, dried cranberries, or peanut butter chips add texture and personality.
Optional toppings: Salted caramel, fresh berries, and homemade whipped cream take this from great to unforgettable.

Variations

I love how easy it is to make this Dark Chocolate Bread Pudding with Optional Toppings Recipe your own. Play around with textures and flavors based on your mood or what you have in the pantry, and every version feels fresh and exciting.

Nutty twist: I often toss in chopped pecans or walnuts—adds a lovely crunch to contrast the soft pudding.
Fruity note: Sometimes I mix in dried cherries or cranberries for a tart pop that cuts through the richness.
Peanut butter chips: If you love a chocolate-peanut butter combo, this is a game-changer and super kid-friendly.
Dairy-free version: I’ve swapped the cream and milk for coconut milk and almond milk before, and while it’s a bit different, still delicious.
Spiced chocolate: Adding a pinch of cinnamon or chili powder gives a surprising warmth and depth.

How to Make Dark Chocolate Bread Pudding with Optional Toppings Recipe

Step 1: Create the chocolate custard base

Start by gently heating your cream and milk until it’s just simmering—not boiling! This temperature helps gently melt the chopped chocolate after you pour the hot milk over it. Let it sit for a couple of minutes before stirring; this little patience step ensures a glossy, velvety chocolate custard without any lumps or seizing. After that, give it a few minutes to cool a bit so you don’t accidentally scramble your eggs in the next step.

Step 2: Whisk eggs and sugar, then combine

In a large bowl, whisk your eggs with sugar, vanilla, and salt until smooth and a bit frothy. Now, slowly pour your cooled chocolate cream mixture into the eggs while whisking steady to keep everything silky and lump-free. Split the custard in two: add the bread cubes and chocolate chips into one half, tossing to coat every piece. This little step means each bite will have those melty chocolate bits evenly distributed—pure bliss!

Step 3: Assemble and soak

Grease your baking dish to keep the pudding from sticking and layer in the chocolate-coated bread cubes evenly. Pour your remaining custard over the top to ensure every crumb soaks up that chocolate goodness. Cover tightly with foil and let it sit at room temperature for at least 30 minutes—this soaking phase is the secret to whether your pudding turns out dense and boring or utterly tender and moist. If you’re prepping ahead, chilling it in the fridge for up to a day also works beautifully.

Step 4: Bake with care

Preheat your oven to 350°F (177°C). Bake the pudding covered for the first 25 minutes to keep it moist, then remove the foil and let it brown and crisp up on top for about 20-25 minutes more. Keep an eye on it around the edges—they should look set and lightly golden. Use a toothpick to test doneness; it should come out with a few moist crumbs but not wet batter. This balance yields the perfect custard texture that’s soft without being runny.

Step 5: Garnish and enjoy warm

Once out of the oven, top your Dark Chocolate Bread Pudding with Optional Toppings Recipe with anything you fancy—salted caramel sauce for richness, a handful of fresh berries for a lively contrast, or a generous dollop of whipped cream for that classic finishing touch. Serve warm to enjoy the melty chocolate at its best.

How to Serve Dark Chocolate Bread Pudding with Optional Toppings Recipe

A square piece of chocolate dessert sits on a white plate with soft curved edges. The dessert has a dark, rich brown top layer with melted chocolate sauce thickly covering it, flowing slightly down the sides. Beneath, chunks of lighter brown cake or bread pieces can be seen, giving it a textured look. A gold fork rests on the right side of the plate. The plate is set on a light surface with small red and brown crumbs around, and a white marbled texture replaces the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of finishing this bread pudding with a drizzle of salted caramel and a handful of fresh raspberries or sliced strawberries. The caramel adds a buttery, slightly salty richness that complements the dark chocolate beautifully, and the berries bring brightness. Sometimes, I whip up some homemade whipped cream—just cream, a touch of sugar, and vanilla—and it feels like a little cloud of luxury on each bite.

Side Dishes

This dessert is pretty much a star on its own, but if I’m serving it after dinner, I love pairing it with a simple green salad tossed with a light vinaigrette or a scoop of vanilla bean ice cream for an extra indulgent contrast. The freshness balances the richness so the meal feels complete and satisfying without being overwhelming.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this Dark Chocolate Bread Pudding with Optional Toppings Recipe in individual ramekins topped with a sprig of mint and a dusting of powdered sugar. It instantly elevates the presentation and feels personal. Another favorite trick is to layer it in a clear glass trifle bowl showing off the swirls of chocolate and fresh berries—so inviting that guests can’t wait to dig in.

Make Ahead and Storage

Storing Leftovers

After enjoying your first helping, tightly cover any leftovers and pop them in the fridge where they’ll keep well for about 4 to 5 days. I usually remove the toppings before storing so they stay fresh separately. While the texture shifts a bit overnight—the custard firms up—you’ll still find it delicious chilled or at room temperature.

Freezing

I’ve frozen portions of this bread pudding before and it holds up remarkably well. Just wrap individual slices tightly in plastic wrap and then foil before freezing. When you’re ready to eat, thaw overnight in the fridge to avoid sogginess. It’s perfect for batch cooking or prepping desserts ahead of busy weekends.

Reheating

To warm leftovers, I like to use a low oven (about 300°F) wrapped in foil for 10-15 minutes until heated through. Microwaving works, but can sometimes dry it out or make the custard rubbery. Reheating gently helps maintain that soft and creamy texture that’s so satisfying.

FAQs

Can I use a different type of bread for this recipe?

Absolutely! While day-old challah or brioche are ideal because of their richness and ability to soak up custard without falling apart, you can use other breads like French bread or even croissants. Just make sure the bread is a bit stale or dried out to avoid a soggy pudding.
Is it necessary to let the pudding soak before baking?

Yes! Allowing the bread to soak in the chocolate custard for at least 30 minutes at room temperature is key for achieving that tender, custardy texture. You can also refrigerate it for a longer soak—up to one day—but skipping this step might result in a drier bread pudding.
Can I make this recipe dairy-free or vegan?

You can modify the recipe using plant-based milks like coconut or almond milk and vegan butter or cream substitutes. For eggs, options like flax or chia egg replacers can work, but note that texture will vary slightly from the traditional custard.
What’s the best way to check if the bread pudding is done?

Insert a toothpick into the center—if it comes out with just a few moist crumbs but not wet custard, it’s perfect. The edges should look set and slightly golden, but the center can still be a bit soft since it will continue to firm as it cools.
How should I serve leftovers?

Leftovers are lovely cold, at room temperature, or gently reheated. Some people even enjoy them with a scoop of ice cream or a drizzle of leftover caramel sauce for an easy dessert upgrade.

Final Thoughts

This Dark Chocolate Bread Pudding with Optional Toppings Recipe holds a special place in my recipe collection because it’s simultaneously simple and sophisticated. It’s one of those rare desserts that feels homemade yet effortlessly elegant, making it my go-to for celebrations or weekend treats. I hope you find the same joy in making it and serving it as I do—it really is the kind of recipe that turns everyday moments into memorable ones. Give it a try and watch it become a favorite in your kitchen, too!

Dark Chocolate Bread Pudding with Optional Toppings Recipe

★★★★★ 4.9 from 137 reviews

Author: Isabella
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This decadent Dark Chocolate Bread Pudding recipe combines rich semi-sweet chocolate with custard-soaked challah or brioche bread cubes, baked to a perfect soft and slightly crispy finish. Perfect for dessert lovers, it can be customized with nuts, dried fruit, or toppings like salted caramel and fresh berries for an indulgent treat.

Ingredients

Scale

Custard Mixture

1 cup (240ml) heavy cream
2 and 1/2 cups (600ml) whole milk
two 4-ounce bars semi-sweet chocolate, coarsely chopped
4 large eggs
1/2 cup (100g) granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt

Bread and Chocolate

1 loaf day-old challah bread or brioche, cut into 1 inch cubes
1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate

Optional Add-Ins

1 cup chopped pecans
Dried cranberries or cherries
Peanut butter chips
Other preferred mix-ins

Optional Toppings

Salted caramel sauce
Fresh berries
Homemade whipped cream

Instructions

Heat Cream and Milk: Over medium heat, heat the heavy cream and whole milk in a medium saucepan until it begins to simmer gently. Avoid boiling. Pour the hot cream and milk mixture over the coarsely chopped semi-sweet chocolate and let it sit for 2-3 minutes to soften the chocolate. Stir until smooth and fully combined. Set aside to cool slightly to prevent cooking the eggs in the next step.
Make Custard Base: In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt. Slowly pour in the chocolate cream mixture while whisking until smooth and combined. Divide this chocolate custard mixture in half.
Combine Bread and Chocolate Chips: Add the bread cubes and chocolate chips into one half of the custard mixture. Stir gently to coat all bread pieces well with custard and chocolate chips evenly distributed.
Prepare Baking Dish and Soak Bread: Grease a 9×13-inch baking pan. Spread the chocolate soaked bread mixture evenly into the pan. Pour the remaining chocolate custard evenly over the top. Optionally dot a few extra chocolate chips on top for look and flavor. Cover tightly with aluminum foil and let the dish sit at room temperature for at least 30 minutes to allow the bread to soak up the custard. Alternatively, refrigerate uncovered for up to 1 day for deeper flavor infusion.
Preheat Oven: Preheat your oven to 350°F (177°C).
Bake Bread Pudding: Bake the bread pudding covered with foil for the first 20-25 minutes to retain moisture. Then remove the foil and continue baking for an additional 20-25 minutes until the edges appear set and the top is slightly crisp. Use a toothpick to check doneness – it should come out with a few moist crumbs but not wet.
Garnish and Serve: Add your choice of toppings such as salted caramel, fresh berries, or whipped cream. Serve warm for the best texture and flavor.
Store Leftovers: Cover leftovers tightly and refrigerate for up to 4-5 days. Serve leftovers warm, at room temperature, or cold. Reheated pudding may have a firmer custard texture but remains delicious.

Notes

Use day-old challah or brioche for best texture; fresher bread can be too soft and absorb too much custard.
Do not let the cream and milk mixture boil to avoid scorching and ensure smooth melting chocolate.
Allow the bread pudding to soak well in the custard for at least 30 minutes; this step is crucial for moist, flavorful results.
Covering the pudding during the initial baking keeps it moist, removing foil later creates a crisp top.
Optional mix-ins like nuts or dried fruit add texture and flavor if desired.
For a dairy-free version, substitute heavy cream and whole milk with coconut cream and almond milk, but results may vary.

Keywords: dark chocolate bread pudding, chocolate bread pudding recipe, easy bread pudding, dessert recipes, chocolate dessert