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Photo: Charles Walton Photo by: Photo: Charles Walton

Chocolate Bread Pudding with Whiskey Sauce

Warm flavors of chocolate and whiskey mingle for a bread pudding that pairs perfectly with cold weather.

Southern Living NOVEMBER 1999

  • Yield: Makes 8 to 10 servings


  • 1/4 cup unsalted butter
  • 7 cups French bread cubes
  • 2 cups whipping cream
  • 1 cup milk
  • 8 (1-ounce) bittersweet chocolate squares, chopped
  • 5 egg yolks, lightly beaten
  • 2/3 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • Whiskey Sauce
  • Garnish: chocolate shavings


Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.

Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.

Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches.

Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired.


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Chocolate Bread Pudding with Whiskey Sauce recipe