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Chocolate Bread Pudding

Chocolate Bread Pudding with Bourbon Sauce

This makes a 9x13 inch pan of Chocolate Bread Pudding with Bourbon Sauce. For a small batch version you can cut all the ingredients in thirds and bake in a loaf pan.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 12
Author Cookie Madness


  • 4 tablespoons unsalted butter
  • 7 cups French bread cubes 18 oz
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 8 oz bittersweet chocolate chopped
  • 5 large egg yolks
  • 2/3 cup packed light brown sugar
  • 1 teaspoon vanilla extract

Bourbon Sauce

  • 1 1/2 cups whole milk
  • 8 tablespoons 1/2 cup butter
  • 1 cup sugar
  • 3 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup bourbon


  • Preheat oven to 350 degrees F. Grease a 13x9 inch baking dish.
  • Melt the butter in a large skillet over medium heat. Cook the bread cubes in the melted butter just until they start to look toasty and golden. This should take about 3 minutes Some will be more golden than others. Lay them in the prepared pan.
  • In the same skillet you used for the bread, combine the cream and milk and bring just to a good simmer t=over medium heat. Remove from heat and whisk in the chopped chocolate. When chocolate is fully melted, whisk in the brown sugar, egg yolks and vanilla, then pour over the bread.
  • Cover the baking dish tightly with foil and cut 6 small holes in the foil to allow steam to escape. Set the baking dish in a larger dish (a roasting pan) and fill roasting pan with water to a depth of 1 ½ inches. Bake for 1 hour and 45 minutes or until set. Allow bread pudding to cool for 30 minutes on a wire rack.
  • To make the Bourbon sauce, mix 1 ½ cups milk, ½ cup butter and 1 cup sugar in a saucepan and cook over medium heat, stirring often, until butter melts and sugar dissolves.
  • In a separate bowl, combined the cornstarch and ¼ cup of water, stirring until smooth. Add to the hot milk mixture along with the bourbon and bring to a boil over medium. Boil for 1 minute, stirring constantly.


For a small batch version, use 1/3 of the ingredients (28 grams total of egg yolk) and use a large saucepan rather than a skillet. Assemble bread pudding in a 9x5 inch loaf pan. Bake time will be around 90 minutes.