Save Room for Dessert – Triple Chocolate Chunk Bread Pudding

Today’s post is a rich and chocolate-filled bread pudding.  I’m a big fan of bread pudding, in fact, I believe that even a not-so-great bread pudding is better than no bread pudding!  Hope you enjoy it!
Triple Chocolate Chunk Bread Pudding
1 loaf stale French bread, cubed (about 8 cups)
3/4 cup sugar
1/4 cup brown sugar
4 eggs
2 cups heavy cream
2 cups half-n-half
2 teaspoons vanilla
1/8 teaspoon orange extract
6 tablespoons butter, melted & cooled
1/2 teaspoon salt
Zest of one orange
4 squares semi-sweet chocolate, chopped
4 squares bittersweet chocolate, chopped
4.25 oz Symphony bar, chopped
2 cups toasted and chopped pecans
Whiskey Sauce
Preheat oven to 325 degrees.
The bread pudding cooks in a water bath, so you’ll need 13×9 for the pudding itself, and a pan large enough to hold the 13×9 pan.
Began heating a pot of water – 4-6 cups, depending upon the size of the larger pan. The water does not need to boil, but it must be hot.
Butter a 13×9 pan and set inside the larger pan.
Place the bread cubes, chopped chocolate, and pecans into the buttered pan; make sure the chocolate and pecans are well-distributed.
In a mixing bowl, combine the sugar, eggs, vanilla, zest, and extract; beat for 5 minutes until lemon-colored and thick.
Add both creams and the melted butter. Mix well.
Pour custard over bread cubes, using a spoon to press the cubes into the custard.
Carefully, pour the hot water into the larger pan; go slowly, as you don’t want the water to splash into the bread pudding.
Very carefully, place into the preheated oven.
Bake for 60-75 minutes, or until a tester inserted comes out clean. Begin testing at 60 minutes.
Serve warm with whiskey sauce, if desired.
Whiskey Sauce
1 1/2 cup milk
1 stick butter
1 cup sugar
3 tablespoons cornstarch mixed with 1/4 cup cool water, stir until cornstarch has dissolved.
1/2-1 cup Jack Daniels or Southern Comfort
1/8-1/4 teaspoon salt
Cook milk, butter, and sugar over medium heat until sugar has dissolved.
Add salt, whiskey, and cornstarch mixture to sugar mixture and cool for 2 minutes, or until thickened.
Serve warm over bread pudding.

Hi Megan! Thank you! I just left your blog – your recipe sounds delicious!

Hi Martha! Thank you! I know, I try to bring everything to work so we aren’t tempted at home…doesn’t always work, though. 🙂


This is great! I just posted a gluten-free bread pudding recipe today on A Bolder Table.

I was a little lazy and skipped the whiskey sauce this time…