Chocolate Bread Pudding With Bourbon Sauce

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 75 Minutes (includes soaking bread)
  • Cook Time: 50 Minutes
  • Total Time: 135 Minutes
  • Yield: 12 Servings 1x


This Chocolate Bread Pudding with Bourbon Sauce starts with bittersweet chocolate pieces intermingled with vanilla, and a warm buttery bourbon sauce drizzled over the top. It’s super easy to make, and a great decadent dessert to make when you have guests over. 



Chocolate Bread Pudding:

  • 1 loaf stale Challah bread, cut into 1 inch cubes, about 8 cups.  (If bread is fresh, place spread it on a cookie sheet and bake in a 350 degree oven until crusty).
  • 3 1/2 cups whole milk
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 4 ounces bittersweet chocolate chopped into large pieces, use good quality such as Ghirardelli
  • 3 tablespoons unsalted butter, melted

Bourbon Sauce:

  • 2 large eggs
  • 6 ounces unsalted butter
  • 2 cups sugar
  • 1/2 cup good bourbon such as Woodford Reserve


Chocolate Bread Pudding:

  1. Place the bread cubes in a large bowl.  Pour milk over the bread crumbs and toss until all the bread is moistened.  Set the bread and milk aside for one hour.
  2. Preheat oven to 350 degrees.  Grease a 9 x 13 baking dish and set aside.
  3. In a medium bowl, whisk together the eggs, sugar, vanilla and cinnamon and pour over the bread/milk mixture.  Gently fold together with a large spoon until well combined.  Sprinkle the chocolate pieces evenly over the top and drizzle the butter over the entire top.  Cover with foil.
  4. Bake for 30 minutes covered, followed by 15 minutes uncovered or until pudding is set and firm, (no longer wet and mushy) and golden brown on top.  Serve warm with Bourbon Sauce.

Bourbon Sauce:

  1. Whisk the eggs in a medium bowl or large measuring cup and set aside.
  2. Melt butter in a medium heavy bottomed saucepan over medium heat.  Add the sugar and bourbon and whisk to combine.  Bring to a simmer over medium heat, whisking frequently.  Pour about one half of the hot mixture into the egg yolks, whisking vigorously, (this is called tempering the eggs, so that the hot mixture doesn’t cook the eggs).  Pour the egg/bourbon mixture back into the pan and whisk constantly over medium heat until mixture comes to a boil.  Continue whisking and cook until mixture thickens.  This could take about 6-7 minutes.  Keep warm and serve over warm bread pudding.


If you cannot find Challah bread, you can use French or regular bread, but make sure it is stale or crisped up in the oven.

Some recipes with bread aren’t as good the next day, but this bread pudding is every bit as good the next day.

Recipe adapted from Woodford Reserve’s recipe for Chocolate Bread Pudding with Bourbon Butter Sauce.