Chocolate bread pudding

Total Time
1 hr 35 min
30 min
1 hr 5 min
Chocolate lovers will rave about this homey bread pudding—it’s warm, custardy, and decadent! This ooey, gooey recipe is cozy enough to make and take to your next potluck yet special enough to serve when entertaining dinner guests. Garnish the finished dessert with a light dusting of powdered sugar or cocoa powder. Or, for a dressier option, spoon the pudding into bowls and top each portion with fresh raspberries or sliced strawberries and fresh mint leaves. This recipe calls for Dutch process cocoa powder, which is richer and darker than its regular counterpart. If you can’t find challah, substitute another sweet egg bread.





2 item(s), large, large

Unsweetened cocoa powder

3 Tbsp, Dutch Cocoa

Light corn syrup

1 Tbsp

Fat free evaporated milk

24 fl oz, 2 (12-ounce) cans

Packed light brown sugar

1 cup(s)

Liquid egg substitute

½ cup(s)

Vanilla extract

2 tsp

Challah bread

1½ slice(s)


  1. In a small bowl, combine the boiling water, cocoa, and corn syrup. In a large bowl, whisk together the evaporated milk, brown sugar, egg substitute, eggs, and vanilla. Whisk in the cocoa mixture, then stir in the bread cubes. Let stand until the bread absorbs some of the liquid and softens slightly, about 30 minutes. Preheat the oven to 350°F. Pour the mixture into a 5 x 9-inch loaf pan. Place the loaf pan inside a larger baking dish on the middle oven rack. Pour enough hot water into the baking dish to come halfway up the sides of the loaf pan. Bake until the pudding is set and knife inserted into the center comes out clean, 55–65 minutes. Cool the pudding in the pan on a wire rack. Serve at room temperature or chilled.