Chocolate Bread Pudding

Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 711
  • Fat: 12g
  • Saturated fat: 23g
  • Protein: 12g
  • Carbohydrate: 74g
  • Fiber: 3g
  • Cholesterol: 297mg
  • Sodium: 427mg


  • 1/2 cup unsweetened dried cherries
  • 1/3 cup brandy
  • 2 cups heavy cream
  • 1 3/4 cups milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 7 ounces bittersweet chocolate, chopped, plus extra for serving
  • 4 eggs and 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 (10 oz.) loaf brioche or challah bread, cut into 1-inch cubes
  • Whipped cream, optional


  1. Preheat oven to 325°F. Grease a 2-quart baking dish. In a small saucepan over medium heat, cook cherries and brandy until simmering; remove from heat and set aside.
  2. In a saucepan, bring cream, milk, 1/2 cup sugar and salt to a boil. Remove from heat and stir in chocolate to melt.
  3. Whisk eggs, yolks and remaining 1/2 cup sugar. Whisk in 1/3 chocolate mixture slowly and then remaining mixture and vanilla to finish custard.
  4. Layer baking dish as follows: 1/3 of brioche, 1/2 cherries, another 1/3 brioche, remaining cherries (and brandy) and remaining brioche. Pour custard on top to soak brioche.
  5. Place bread pudding dish in a larger dish or pan and pour enough hot water into larger pan to come 2/3 up sides of pudding dish. Bake until just set and center jiggles slightly, about 1 hour, 10 minutes. Let cool.
  6. Spoon pudding into dishes. Top with whipped cream and shaved chocolate, if desired.
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