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Dark Chocolate Coffee Bread Pudding

Author: Alisha R
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Course: Dessert, High Tea
Cuisine: American
Keyword: baked pudding recipe, bread pudding recipe, chocolate bread pudding, chocolate pudding recipe, how to make bread pudding
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Calories: 246kcal
Adjust Servings Here: 5 people
This Dark Chocolate Coffee Bread Pudding has no comparison with the regular bread pudding recipe we come across. This Chocolate Bread Pudding recipe is rich, loaded with chocolate chips with a light coffee flavor and crisp bread texture


  • 2 cups full-fat milk
  • 1 cup full-fat double cream
  • 120 grams dark cooking chocolate chopped
  • 2 -3 tablespoons butter room temperature
  • 20- 22 bread slices
  • 2 tablespoons unsweetened Dutch-processed cocoa powder
  • 3 large eggs
  • ½ cup fine granulated sugar
  • 1 teaspoon instant coffee
  • ½ cup chocolate chips of your choice


  • Lightly butter the bread slices and cut them into square pieces. Put this on a baking tray lined with parchment paper and bake at 170 degrees C for 20 mins or until the bread is crisp.
  • In a saucepan, pour the chopped chocolate, milk and cream. On medium heat let this mixture cook until all the chocolate has melted. Put the coffee powder and mix well. Switch off the gas and let the mixture cool for 5 mins. You do not want the mixture to cool completely but just make sure it is not piping hot while combining it with the next step.
  • In a bowl, beat the eggs and sugar well. Add the cocoa powder and mix well. Slowly add the milk and chocolate mixture and whisk continuously while doing so. The milk mixture should be hot but not extremely hot.
  • Grease a baking dish with some butter (8-inch baking dish or any dish of your choice)
  • Put the toasted bread chunks into the dish and pour the egg & milk mixture over the bread pieces. Let the bread submerge into the milk mixture completely. Sprinkle the chocolate chips on top. Place the baking dish over a tray filled with warm water (water bath)
  • Bake for 45 to 50 mins at 180 degrees C. The pudding should not turn dry so keep checking the pudding while it's being baked. Serve warm.

Recipe Notes

You can also add some chopped walnuts to this pudding.
I used duet chocolate chips (a combination of white and dark chocolate)
While beating all the wet ingredients together you may notice some frothiness on the top of the mixture. To remove these little bubbles pass the mixture through a strainer and then pour over the bread slices

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Nutrition Information
Serving: 100g | Calories: 246kcal

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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