Chocolate Bread Pudding with Vanilla Sauce

Chocolate Bread Pudding with Vanilla Sauce is the ultimate comfort dessert — rich, warm, and irresistibly indulgent. It’s made with chunks of bread soaked in a luscious chocolate custard, then baked until golden and soft inside, with crisp edges that add texture and depth.

The smooth and creamy vanilla sauce poured over the warm pudding adds the perfect contrast — silky, sweet, and aromatic, making every bite feel decadent yet comforting.

This dessert transforms simple ingredients — stale bread, eggs, milk, sugar, and chocolate — into something truly special, proving that comfort food can also be deeply elegant.

Why I Love This Recipe

I love this Chocolate Bread Pudding because it’s the perfect blend of decadence and nostalgia. It’s a dessert that feels both classic and luxurious — something your grandmother might have made, but elevated with rich, melted chocolate and a dreamy vanilla sauce.

It’s also versatile and forgiving — you can use any type of bread, add nuts, fruits, or even liqueur, and it still turns out beautifully. The combination of warm chocolate custard and cool, creamy vanilla sauce is absolute perfection — rich but not overwhelming.

And the best part? It makes your kitchen smell like a cozy bakery filled with chocolate and vanilla. Pure happiness in every spoonful.

Why It’s a Must-Try Dish

You must try this dessert because:

• It’s simple yet incredibly sophisticated in flavor.
• Uses everyday pantry ingredients — a great way to use leftover bread.
• The contrast of warm pudding and cool sauce is heavenly.
• Perfect for holiday gatherings, dinner parties, or cozy nights in.
• It’s a dessert that’s loved by both chocolate fans and traditional pudding lovers.

Once you try this, it’s guaranteed to become a repeat favorite in your dessert rotation.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 45 minutes
• Cooling Time: 10 minutes
• Total Time: Approximately 1 hour 15 minutes

Servings

• Makes 6 to 8 servings

Calories (Per Serving)

• Approximately 380–420 calories per serving

Cuisine

• American / European Dessert

Course

• Dessert / Comfort Food

Ingredients

For the Chocolate Bread Pudding:

• 6 cups day-old bread, cubed (brioche, challah, or French bread work best)
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup semisweet chocolate chips or chopped dark chocolate
• ½ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 4 large eggs
• 2 teaspoons pure vanilla extract
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt
• 2 tablespoons butter, for greasing the baking dish

For the Vanilla Sauce:

• 1 cup whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 3 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter (for smoothness)

Simple Cooking Directions

1. Cube and toast bread lightly.
2. Make chocolate custard by heating milk, cream, sugar, cocoa, and chocolate until melted.
3. Whisk eggs and vanilla, combine with chocolate mixture.
4. Pour custard over bread cubes and soak.
5. Bake until set and golden.
6. Prepare vanilla sauce and drizzle over warm pudding before serving.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Bread

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×9-inch baking dish with butter.
• Cut bread into 1-inch cubes. If not stale, bake cubes for 8–10 minutes to dry slightly.

Step 2: Make the Chocolate Custard

• In a medium saucepan, combine milk, cream, sugar, cocoa powder, and chocolate chips.
• Heat over medium heat, stirring constantly, until the chocolate melts and mixture is smooth.
• Remove from heat and let cool for 5 minutes.

Step 3: Mix the Custard Base

• In a large bowl, whisk together eggs, vanilla, cinnamon, and salt.
• Slowly pour the warm chocolate mixture into the eggs, whisking constantly to avoid scrambling.

Step 4: Assemble the Bread Pudding

• Place bread cubes in the greased baking dish.
• Pour the chocolate custard mixture evenly over the bread, pressing lightly so all bread soaks in the liquid.
• Let sit for 10–15 minutes to absorb flavors.

Step 5: Bake the Pudding

• Bake uncovered for 40–45 minutes, until the top is slightly crisp and the center is set but still soft.
• Let cool for 10 minutes before serving.

Step 6: Prepare the Vanilla Sauce

• In a saucepan, heat milk and cream until hot but not boiling.
• In a separate bowl, whisk egg yolks and sugar until pale.
• Slowly pour half the hot milk into the egg mixture while whisking (to temper), then pour everything back into the saucepan.
• Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 5–7 minutes).
• Remove from heat, stir in vanilla extract and butter.
• Strain for extra smoothness if desired.

Step 7: Serve

• Serve the warm bread pudding drizzled generously with warm or chilled vanilla sauce.

How to Serve

• Serve warm, in bowls or on dessert plates, with vanilla sauce drizzled over the top.
• Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar for an elegant finish.
• Perfect as a make-ahead dessert for holidays, dinner parties, or cozy nights.

Additional Recipe Tips

• Day-old bread works best — it absorbs the custard without turning mushy.
• Don’t overbake — pudding should be moist in the center.
• Use good-quality chocolate for the richest flavor.
• You can prepare the vanilla sauce a day ahead and refrigerate.
• For a deeper flavor, add a splash of espresso or coffee liqueur to the chocolate mixture.
• Sprinkle a little sea salt over the top before serving for a gourmet touch.

Recipe Variations

1. Mocha Bread Pudding – Add 1 tablespoon instant espresso powder to the chocolate mixture.
2. Chocolate Orange Bread Pudding – Add 1 teaspoon orange zest and a splash of orange liqueur.
3. Nutty Delight – Stir in ½ cup chopped pecans, almonds, or hazelnuts.
4. Berry Chocolate Pudding – Layer in fresh raspberries or cherries before baking.
5. Bourbon Vanilla Sauce – Add 1 tablespoon bourbon or rum to the vanilla sauce for a grown-up twist.

Freezing and Storage

• To Store:
  • Keep leftover pudding covered in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • Store vanilla sauce separately in a sealed container for up to 4 days.
• To Freeze:
  • Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
  • Thaw overnight in the refrigerator and reheat before serving.
  • Do not freeze vanilla sauce — make fresh when serving.

Special Equipment Needed

• 9×9-inch baking dish or medium casserole dish
• Medium saucepan (for custard and sauce)
• Mixing bowls
• Whisk
• Strainer (optional, for smooth sauce)
• Rubber spatula

Frequently Asked Questions (FAQ)

Q1. Can I use white bread or sandwich bread?
Yes! Any type of bread works, but brioche or challah gives the best texture.

Q2. Can I make it ahead of time?
Yes — assemble, refrigerate overnight, and bake the next day. Bake slightly longer if chilled.

Q3. What’s the best way to reheat it?
Reheat covered in a 300°F (150°C) oven for 10–15 minutes, or microwave individual portions.

Q4. Can I use non-dairy milk?
Yes, substitute with almond, oat, or coconut milk — though flavor will change slightly.

Q5. My pudding is too dry — what happened?
It may have baked too long, or the bread wasn’t soaked enough in custard before baking.

Q6. How do I thicken the vanilla sauce?
Cook over low heat, stirring constantly, until it coats the back of a spoon. It thickens as it cools.

Conclusion

Chocolate Bread Pudding with Vanilla Sauce is a heartwarming dessert that combines luxury and nostalgia in every bite. The rich, melt-in-your-mouth chocolate pudding paired with the silky sweetness of vanilla sauce is pure comfort for the soul.

Whether you’re making it for a family dinner, a special occasion, or simply to treat yourself, this recipe delivers warmth, elegance, and pure satisfaction.