This easy chocolate bread pudding is a rich, decadent treat made with buttery croissants and plenty of chocolate.



  • Butter insides ovenproof cups.
  • Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat.
  • Remove from heat, cover for 30 minutes.
  • Place milk chocolate and bittersweet chocolate in a heatproof bowl.
  • Return cream mixture to a simmer, then strain over chocolate, discarding solids.
  • Whisk egg yolks, granulated sugar, and salt in a bowl, add chocolate mixture in a slow, steady stream.
  • Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined.
  • Divide bread and custard among prepared cups.
  • Sprinkle with raw sugar.
  • Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups.
  • Carefully transfer to oven, and bake until puddings are set for 30 minutes. cool for 15 minutes.
  • Beat remaining 1 cup cream with the sour cream and confectioners’ sugar until soft peaks form.
  • Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.


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