This Chocolate Bread Pudding Could Get You In Trouble

Felicia’s chocolate bread pudding is a wonderful recipe for the holiday months with a great mix of dark chocolate and cinnamon. Perfect for cold weather! What’s great about this recipe is that everything is already in your pantry.

Remember that you can use any kind of bread you want in this pudding. In this video, Chef Felica uses brioche because it tends to be softer and more moist.

You’ll get started by bringing your half and half to a simmer, then make sure to slice your bread normally and cube it.

For the custard, start with cracking some eggs into a bowl, adding brown or white sugar (depending on your personal preference), and whisking it in together. Add salt to bring out the flavor of the sugar, and some vanilla as well. With chocolate bread pudding, topping the pudding off with some cinnamon can make for a tasty mix between the cinnamon and dark chocolate.

Now it’s time to check on the half and half. Once it has come to a simmer, add your dark chocolate to the simmer and whisk it around until it dissolves into the half and half. Make sure to get all of the chocolate melted, and let it cool before adding it to the eggs and sugar.

Once it’s time to mix the half and half with the eggs and sugar, pour the half and half into the bowl and start whisking everything completely. When mixed, start adding all of the bread into the mixture. You’ll notice that your bread will start to absorb the mixture. This is where it starts to look delicious. You want every piece to be coated.

The last step before cooking is adding a little spice to the mix. Bourbon (dark rum works, too!) and additional chocolate chips tend to do the trick. Continue mixing.

Cover and refrigerate the mixture for at least an hour. The longer you leave it, the more the mixture of flavors will come together.

After refrigeration, take your pudding mixture, get a pan and some non-stick spray, and pour it in. Place it in the oven, and remove it once it’s done! The pudding has so much flavor, and the dark chocolate and cinnamon go great with a side of whipped cream.



6 cups half and half

4 cups  dark or semi sweet chocolate chips

4 large eggs

1 1/2 cups light brown sugar

1/2 teaspoon salt

2 teaspoons  Pure Vanilla Extract

1 teaspoon cinnamon

1/2 cup Jack Daniels Whiskey

2 loaves of Brioche Bread or any favorite sliced bread, cubed,  about 16 cups

2 cups Sweetened Whipped Cream

Pinch of cinnamon


Preheat oven to 350°F. Spray a 13 by 9 1/2  baking pan. In a saucepan, bring the half and half  to a simmer.  Stir in 3 cups of the chocolate chips. Whisk until smooth and the chocolate is completely melted. Remove from the heat and cool. In a large bowl, whisk the eggs and sugar until smooth. Add the salt, vanilla, Jack Daniels and chocolate cream mixture, whisk until smooth. Fold in the bread cubes.  Cover and refrigerate 2 to 24 hours. Remove and stir in the remaining 1 cup chocolate chips. Spoon the batter into the prepared pan. Bake until the pudding is set in the center, about 45 to 50 minutes.  Remove from the oven and cool slightly before serving. Serve with Sweetened Whipped Cream & cinnamon

Makes 8 servings

 Recipe courtesy Felicia Willett, 2016