Chocolate Bread Pudding Recipe with Almonds

This is THE BEST chocolate bread pudding recipe I have EVER made or EATEN!! So simple, so GOOD and the best way to use stale bread!!

Chocolate Bread Pudding Ingredients

• Stale bread – At least a day old stale Artisan french bread is my preference but any stale bread such as white, brioche, challah will work. Fresh bread can quickly be converted to stale too (see below for instructions).
• Dark chocolate spread – This recipe is versatile so use any chocolate spread you prefer. Nutella is certainly a worthy replacement as well. If you use a almond flavored chocolate spread such as Trader Joe’s Cocoa Almond Spread, than use vanilla extract instead of almond extract.
• Eggs, half & half and granulated sugar – The sweet and creamy ingredients for the custard mixture.
• Almond extract – Vanilla extract will work in a pinch, you’ll just lose a bit of that almond flavor. If you use a chocolate almond spread than do use vanilla extract.
• Kosher salt – The flavor enhancer.
• Sliced almonds – Raw almonds work best.

Refer to the bread pudding recipe card below for the complete ingredients list with measurements.

How to Make Chocolate Bread Pudding

1. Prepare the bread: Spread the dark chocolate almond spread onto half the bread slice and then cut bite-sized pieces.
2. Make the custard mixture: Beat eggs and sugar in a mixing bowl and the add cream, vanilla extract and salt.
3. Combine bread and mixture: Pour egg mixture over bread and refrigerate for an hour.
4. Bake: Bake for 30 minutes, sprinkle on sliced almonds, then bake for another 15 minutes until liquid is absorbed and the top of pudding is lightly browned and almonds are lightly toasted.

How to Quickly Stale Fresh Bread in the Oven

For this recipe it’s best that the bread is stale so it will soak up the mixture and keep its shape. Fresh bread tends to get mushy and fall apart.

1. Preheat oven to 300°F
2. Cut the bread into slices or cubes, if not already pre-cut.
3. Place the bread on a baking sheet or pan in a single layer.
4. Bake for about 15 to 30 minutes until the bread is dry and slightly toasted. Flip or toss the bread once or twice to evenly “stale” the bread.

Bread Pudding Add-Ins

Bread pudding is a versatile dessert and perfect for whatever you have on hand. Try these add-ins and make it your own.

• Add apples, berries, bananas, raisins or dried cherries.
• Soak the raisins in bourbon or rum.
• Use pecans, peanuts and vanilla extract instead of almonds and almond extract.
• Add shredded coconut.
• Make it crunchy with crushed pretzels or Oreos.
• Sweeten it up a bit more with chocolate chips or crushed candy bars.
• Serve it with ice cream or whipped cream.

Continue to Content

Chocolate Bread Pudding Recipe with Almonds

Yield: 10

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 1 hour

Total Time: 2 hours

This is THE BEST chocolate bread pudding recipe I have EVER made or EATEN!! So simple, so GOOD and the best way to use stale bread!!

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Ingredients

• 8 slices artisan french bread, white, brioche, or challah
• 1/2-3/4 cup dark chocolate spread, chocolate spread or Nutella
• 2 eggs
• 1/2 cup sugar
• 1 1/4 cup half & half
• 1 tsp almond or vanilla extract
• 1/4 tsp Kosher salt
• 1/2 cup sliced almonds

Instructions

1. Preheat oven to 350°F.
2. Spread the dark chocolate almond spread onto four slices of bread, dividing it equally. Place remaining bread slices on top, then cut up "sandwiches" into 1 inch bite-sized pieces. Set aside.
3. Beat eggs and sugar in a mixing bowl. Add cream, vanilla extract and salt, mix thoroughly.
4. Grease a small baking dish (an 8x8 works well) and add bread cubes. Pour egg mixture over bread, pressing down to ensure it's all submerged. Cover and refrigerate for at least an hour.
5. Place bread pudding in oven and bake for 30 minutes. Remove from oven and sprinkle on sliced almonds. Place back in oven and bake another 15 minutes or until liquid is absorbed and the top of pudding is lightly browned and almonds are lightly toasted.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 554Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 562mgCarbohydrates: 78gFiber: 4gSugar: 35gProtein: 14g

This data was provided and calculated by Nutritionix.

More scrumptious dessert recipes:

• Chocolate Berry Bread Pudding
• Microwave Chocolate Pudding
• Chocolate Pots de Crème Recipe
• Chocolate Truffles
• Chocolate Mousse with Drunken Cherries

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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