Chocolate Bread Pudding


Preparation info

  • Difficulty


  • Makes


    8-by-11 in [ 20-by-28 cm ] pudding

Appears in

Guittard Chocolate Cookbook

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

We’ve sponsored the California State Fair Chocolate Passion Contest for nearly fifteen years, and occasionally I get to hand out the medals. One year, the host asked me to share my favorite dessert. When I said bread pudding, there was an awkward silence followed by a few chuckles; apparently bread pudding wasn’t a glamorous choice. I stand behind my answer and defy anyone to taste this luscious, rich, chocolate bread pudding and tell me it doesn’t have a place in the pantheon of great desserts. For my bread pudding, I use challah—a fluffy, lightly sweet egg bread that’s similar to brioche. If you like a really custardy pudding, reduce the amount of bread. Always use slightly stale bread when making a bread pudding, because it holds the custard better than a fresh loaf. “Tricks of the trade,” as my mom likes to say.


  • 5 cups [400 g] cubed challah bread
  • ½ cup [100 g] sugar
  • ¼ cup [25 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
  • tsp ground cinnamon
  • ½ tsp ground cardamom
  • 3 large eggs, plus 2 egg yolks
  • 1 cup [240 ml] whole milk
  • cups [360 ml] heavy whipping cream
  • 1 tsp vanilla extract


Put the bread cubes in an 8-by-11-in [20-by-28-cm] baking dish. Let the bread sit uncovered overnight (or use day-old bread).

Preheat the oven to 350°F [180°C].

In a small bowl, mix together the sugar, cocoa powder, cinnamon, and cardamom. Set aside.

In a large bowl, lightly beat the eggs and egg yolks, then whisk in the sugar mixture until combined. Add the milk, cream, and vanilla and whisk until combined. Pour the bread cubes into the mixture and carefully fold in with a rubber spatula. Then pour the milk-bread mixture back into the baking dish.

Bake for 40 to 45 minutes, or until the custard is set. Let the pudding cool completely before cutting it into squares and serving. Store covered with plastic wrap in the refrigerator for up to 2 days.