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Single slice of chocolate bread pudding with fork

Salted Chocolate Bread Pudding

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5 from 12 reviews

  • Author: Eric Jones
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x


This decadent Salted Chocolate Bread Pudding combines challah bread, rich chocolate custard, & sea salt for a dessert fit for chocolate lovers!


Units Scale
  • 1 lb challah bread loaf
  • 8 tbsp butter
  • 14 oz semi-sweet chocolate chips
  • 4 cups evaporated milk
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 4 large eggs
  • 1 tbsp honey
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground nutmeg
  • 1/2 tsp gound cinnamon
  • 1/4 tsp ground turmeric
  • 1 tsp finishing sea salt


  1. Cut the challah bread into cubes then set to the side.
  2. Add butter and 12 oz. chocolate chips to a warm pot on low heat and stir until melted. Remove from heat.
  3. In a large bowl, combine evaporated milk, sugar, brown sugar, honey, vanilla extract, nutmeg, cinnamon, turmeric, and eggs. Mix together until smooth. Combine this mixture with the melted chocolate until blended.
  4. Add bread cubes into a casserole dish (paid link). Add 1 oz. of chocolate chips in between the bread cubes. Cover evenly with the chocolate custard. Cover and refrigerate for at least 1 hour.
  5. Before baking, add the remaining 1 oz. of chocolate chips over the top of the dish. Bake for 45 minutes at 350 degrees.
  6. Sprinkle sea salt evenly over the top of the dish and allow it to cool for 10 minutes.
  7. Serve with whipped cream or vanilla ice cream.



This salt is really just a finisher and is used to brighten the chocolate a bit. One 1 tsp. sprinkled over the entire casserole should be plenty.

I used a 9×13 baking dish in this recipe, but a 9×12 baking dish will work just fine.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Calories: 813
  • Sugar: 74g
  • Sodium: 667mg
  • Fat: 36.9g
  • Carbohydrates: 103.4g
  • Fiber: 4.4g
  • Protein: 19.1g
  • Cholesterol: 160mg