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Chocolate Things Bread Pudding

An easy bread pudding recipe made with my fabulous Chocolate Things!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6 servings.
Author: The Bojon Gourmet


  • 4 chocolate things, torn into 1-2” chunks, (about 10 ounces)
  • 1/2 cup bittersweet chocolate chunks
  • 2 eggs
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 3/4 cup crème fraîche or heavy cream
  • 1 1/2 cups whole milk
  • 1 1/2 teaspoons coarse sugar for sprinkling, (such as turbinado or "Sugar in the Raw")


  • Position a rack in the center of the oven and preheat to 325º.
  • Place the broken chocolate things in a baking dish (see headnot- they should come almost to the top of the pan. Scatter the chocolate chunks over the top.
  • In a large bowl, whisk together the eggs, brown sugar and salt until combined. Whisk in the bourbon and vanilla, then slowly add thecrème fraîche and whole milk.
  • Pour the custard over the bread and chocolate (it should almost cover the bread), and sprinkle with the coarse sugar.
  • Bake the pudding until puffed, golden on top, and when you peek into the center with a sharp knife, there is no watery filling, 35-40 minutes. Let cool for at least 10 minutes.
  • Serve warm, with or without other decadent toppings. Leftovers can be stored in the fridge, and reheated in a 300º oven for about 10 minutes.


I made this pudding from leftover Chocolate Things, but if you lack them (and don't have 4 hours to spend baking them or live near The Cheese Board), you can try using chocolate croissants instead, or substitute 8 ounces of buttery white bread (like brioche or challah) and double the amount of chocolate. Though the chocolate things take a bit of time to rise and bake, the actual pudding comes together in minutes.
If you do make chocolate things, you'll also have ingredients left over to make crème fraîche: buttermilk and heavy cream. Simply stir 1 tablespoon of buttermilk into 1 cup of heavy cream. Cover and let sit in a warm-ish spot (like on top of the fridge) for 24 hours, until thickened, giving it a stir once or twice during that time.
As for the chocolate things, I used Scarffen Berger's bittersweet (70% cacao mass) chocolate for the chunks.
I used a super cute baking dish that I picked up from Crate and Barrel, which measures 9x6x2.25" tall. I'd wager you could use a loaf pan, pie pan or small gratin dish instead. Or bake the puddings in 6 individual ramekins.The pudding stands on its own, but you can top it with caramel sauce, whipped cream and/or Irish Coffee Ice Cream.
Nutritional values are based on one of six servings.


Calories: 465kcal | Carbohydrates: 39g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 167mg | Sodium: 332mg | Potassium: 218mg | Fiber: 1g | Sugar: 18g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 1.6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!