Easy Chocolate Cinnamon Bread Pudding Magic

You know those days? The ones where you just need something warm, comforting, and ridiculously delicious to wrap yourself in? For me, that’s usually when my craving for a good chocolate cinnamon Bread Pudding hits. It’s not quite a cake, not quite a pie, but something wonderfully in-between that just hugs your soul. I remember my grandma making a version of this when I was little, and the smell of cinnamon and melting chocolate would fill her tiny kitchen, beckoning us all to gather around. It’s that same nostalgic warmth I’m trying to capture for you today. If you’ve ever had a hankering for something sweet but felt too tired to attempt a complex dessert, this is your lifesaver. It’s so forgiving, so utterly delightful, and honestly, it’s a fantastic way to use up any slightly stale bread hanging around. Forget those fussy layered cakes; this chocolate cinnamon bread pudding is pure, unadulterated comfort.

What is chocolate cinnamon bread pudding?

So, what exactly is this magical thing we call chocolate cinnamon bread pudding? Think of it as the ultimate cozy hug in dessert form. It’s essentially a custard-soaked bread baked until it’s wonderfully tender on the inside with a slightly crisp, golden-brown edge. We’re talking about cubes of bread, usually something sturdy like challah or brioche, that soak up a rich, creamy mixture of eggs, milk, sugar, and of course, the stars of the show: chocolate and cinnamon. It’s like a deconstructed brownie meets a French toast casserole, but way more luxurious. The beauty of it is that it’s humble at its core – born from a desire to not waste food – but it transforms into something truly decadent. It’s the kind of dessert that doesn’t need fancy decorations to impress; its own aroma and texture do all the talking.

How to Make Chocolate Cinnamon Bread Pudding

Quick Overview

Making this chocolate cinnamon bread pudding is a breeze! You’ll mostly be mixing ingredients together and then letting the oven do its magic. It involves cubing your bread, whisking up a rich custard base infused with cinnamon and chocolate, letting it soak in, and then baking it until it’s set and glorious. The whole process is surprisingly quick, and the results are so worth it. It’s the kind of recipe where you can throw it together before dinner and have a stunning dessert ready by the time you’re done eating.

Ingredients

For the Main Batter:
This is where all the magic starts! You’ll need a good bread that can hold up to soaking. Stale brioche or challah are my absolute favorites because they’re rich and tender, but a good quality white bread or even french bread works too. The key is that it’s slightly dry so it can absorb all that delicious custard. Make sure your bread is at least a day old, or toast fresh slices lightly to dry them out.

• 1 pound loaf of day-old bread (brioche, challah, or sturdy white bread), cut into 1-inch cubes
• 4 large eggs
• 2 cups whole milk (you can use 2% in a pinch, but whole gives the best richness)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Filling:
This is where the “chocolate” part of our chocolate cinnamon bread pudding truly shines. I love using a mix of dark and milk chocolate chips for a balanced flavor, but feel free to use your favorite kind. The goal is that lovely melty, gooey pockets throughout.

• 1 cup semi-sweet chocolate chips (or a mix of semi-sweet and dark chocolate chips)
• ½ cup chopped dark chocolate (optional, for extra richness)

For the Glaze:
This is the finishing touch that takes it from delicious to absolutely divine. It adds a little sweetness and a beautiful sheen. I like it to be pourable but still have a bit of body.

• 1 cup powdered sugar
• 2-3 tablespoons milk (or heavy cream for extra richness)
• ½ teaspoon ground cinnamon
• A tiny pinch of salt

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grab a 9×13 inch baking dish. You can lightly butter it, or spray it with non-stick cooking spray. I personally find a light buttering adds a little extra something, but either works just fine. If you’re using bread cubes that are super fresh, you might want to spread them on a baking sheet and pop them in the oven for about 10 minutes to dry them out a bit. This helps them soak up the custard better and prevents the pudding from becoming too soggy.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the cubed bread. Make sure you’ve got nice, even 1-inch cubes. They don’t need to be perfect, but roughly the same size helps them bake evenly. Set this aside for a moment while we get our custard ready.

Step 3: Mix Wet Ingredients

In another large bowl, whisk together the eggs until they’re well combined and a little frothy. Then, pour in the whole milk, granulated sugar, packed brown sugar, ground cinnamon, vanilla extract, and salt. Whisk everything together until it’s smooth and there are no streaks of egg or sugar left. This is your custard base. The cinnamon will start to release its wonderful aroma right about now, which is always a good sign!

Step 4: Combine

Now, pour the wet ingredients (the custard mixture) over the bread cubes in the first bowl. Gently toss everything together with a spatula or your hands until all the bread pieces are coated. Don’t be afraid to get your hands in there – it’s the best way to make sure every single cube gets a good soak. Let this mixture sit for about 15-20 minutes, stirring gently a couple of times, to allow the bread to really absorb that delicious custard. This is a crucial step for that perfect, tender texture!

Step 5: Prepare Filling

While the bread is soaking, let’s get our chocolate filling ready. If you’re using chocolate chips, you can just toss them in. If you’re using chopped chocolate, give it a quick chop into smaller pieces. This helps it distribute more evenly and melt beautifully. This is what creates those glorious pockets of gooey chocolate throughout your bread pudding.

Step 6: Layer & Swirl

Pour about half of the soaked bread mixture into your prepared baking dish. Sprinkle about half of the chocolate chips (and chopped chocolate, if using) evenly over the bread. Then, spoon the remaining bread mixture over the chocolate. Top with the rest of the chocolate chips. Now, for the fun part! You can gently swirl a butter knife or skewer through the top layer to create some marbling effect and help distribute the chocolate a bit more. It doesn’t have to be perfect; rustic is beautiful here!

Step 7: Bake

Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the bread pudding is set in the center and the top is golden brown and slightly puffed. You can test for doneness by inserting a knife into the center; it should come out mostly clean, or with just a few moist crumbs attached. If the top starts to get too dark before it’s set, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s baked to perfection, carefully remove the dish from the oven. Let it cool on a wire rack for at least 10-15 minutes. This allows it to set up a bit more. While it’s cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, cinnamon, and a tiny pinch of salt. Whisk until smooth. If it’s too thick, add another tablespoon of milk, a little at a time, until it reaches a pourable consistency. Drizzle this glorious glaze over the warm bread pudding. It will set slightly as it cools.

Step 9: Slice & Serve

Once it’s cooled slightly and glazed, it’s time for the best part! Cut into generous squares and serve warm. The contrast of the warm, custardy pudding with the slightly set glaze is just heavenly. This chocolate cinnamon bread pudding is best enjoyed fresh, but leftovers are pretty amazing too!

What to Serve It With

This chocolate cinnamon bread pudding is so versatile, it fits right in at any meal or occasion.

For Breakfast: Don’t knock it till you try it! A small slice of this, still slightly warm, alongside a strong cup of coffee is pure morning joy. It’s like a fancy French toast experience without all the fuss. I sometimes even cut it into smaller, more bite-sized pieces to make it feel less like dessert and more like a treat to start the day.

For Brunch: Elevate it by serving it in individual ramekins. Dust the tops with a little extra cinnamon or a sprinkle of powdered sugar before glazing. Pair it with a fresh fruit salad or some crispy bacon for a truly decadent brunch spread. A mimosa or a good cup of iced coffee makes it feel extra special.

As Dessert: This is its natural habitat, of course! Serve generous portions warm, perhaps with a scoop of good quality vanilla bean ice cream melting into it, or a dollop of freshly whipped cream. A drizzle of chocolate sauce or caramel sauce is always welcome too. It’s perfect for ending a cozy dinner party.

For Cozy Snacks: On a chilly afternoon, a small square of this bread pudding, heated up and perhaps with a glass of milk, is the ultimate comfort. It’s like a warm hug in a mug, but better! I sometimes just grab a fork and eat it straight from the dish while curled up on the couch with a good book. My kids always ask for it as an after-school treat, and it’s so much more satisfying than a store-bought cookie.

Top Tips for Perfecting Your Chocolate Cinnamon Bread Pudding

I’ve made this chocolate cinnamon bread pudding more times than I can count, and through those countless batches, I’ve picked up a few little tricks that make all the difference. I want to share them with you so your pudding turns out just as amazing as mine every single time!

Zucchini Prep: Wait, what? Zucchini? Oh, sorry, wrong recipe in my head! That’s for my zucchini bread! For *this* chocolate cinnamon bread pudding, the “prep” is really all about the bread. Make sure it’s nice and stale or lightly toasted. If you use fresh, soft bread, you’ll end up with something mushy. You want tender, but still with some structure. Cubes that are around 1 inch are ideal – too small and they disintegrate, too big and they might not soak through.

Mixing Advice: When you pour the custard over the bread, give it a good stir to coat everything. But don’t go crazy! You don’t want to mash the bread into a paste. Let it sit for those 15-20 minutes, giving it a gentle stir halfway through. This lets the bread truly absorb the liquid without falling apart. Overmixing the custard itself isn’t really a thing, but the key is letting the bread soak properly.

Swirl Customization: The swirl is purely for aesthetics, but it does help distribute the chocolate a bit. Don’t overthink it. Just a gentle swirl with a butter knife or even the back of a spoon will create lovely pockets of melted chocolate. You can even just sprinkle the chocolate on top if you’re short on time; it will still melt beautifully into the pudding as it bakes.

Ingredient Swaps: If you don’t have whole milk, 2% is fine, but it will be slightly less rich. For a dairy-free version, you can try oat milk or almond milk, though I’ve found that coconut milk (the full-fat canned kind) works exceptionally well and adds a lovely subtle flavor. For the chocolate, use what you love! Dark chocolate adds a sophisticated bitterness, while milk chocolate brings more sweetness. A mix is usually the best of both worlds. If you’re not a fan of cinnamon, you could swap it for nutmeg or a pinch of cardamom, but cinnamon is really the classic pairing here.

Baking Tips: Every oven is a little different, so keep an eye on it. The 40-50 minute timeframe is a guideline. You’re looking for that puffed, golden-brown top and a center that’s set but still has a slight wobble – it will continue to firm up as it cools. If the top is browning too quickly, tent it loosely with foil. I usually bake mine on the middle rack for even heat distribution.

Glaze Variations: The glaze is wonderful, but if you want something different, a simple dusting of powdered sugar is lovely. Or, try a drizzle of warm caramel sauce or a few spoonfuls of raspberry jam swirled on top after baking. For an extra chocolatey kick, you could even make a simple chocolate ganache to pour over. Just remember to let the bread pudding cool a bit before adding any wet glaze so it doesn’t just soak in too much.

Storing and Reheating Tips

This chocolate cinnamon bread pudding is so good, you’ll probably want to enjoy it for a few days! Luckily, it stores and reheats beautifully, which is another reason I love it so much.

Room Temperature: If you have any leftovers and plan to eat them within a day or two, you can store the bread pudding covered loosely with plastic wrap or foil at room temperature. It’s actually quite delicious at room temperature, especially if you’re not planning on adding the glaze until serving. It’s like a dense, moist, chocolatey cake. I wouldn’t recommend keeping it out for more than two days, though.

Refrigerator Storage: For longer storage, definitely pop it into the refrigerator. Make sure it’s covered well with plastic wrap or placed in an airtight container. It will stay good in the fridge for about 3-4 days. The texture might firm up a bit in the fridge, but don’t worry, reheating brings it back to its glorious soft state.

Freezer Instructions: Yes, you can absolutely freeze this! Once it’s completely cooled, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. It will keep well in the freezer for up to 2-3 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight, or at room temperature for a few hours, before reheating.

Glaze Timing Advice: If you’re planning to store leftovers, I highly recommend glazing it *just before* you serve it. If you glaze it before storing in the fridge or freezer, the glaze can sometimes become a bit sticky or absorb moisture, making the top a little less pristine. So, store the plain bread pudding, and whip up a fresh batch of glaze when you’re ready to reheat and serve.

Frequently Asked Questions

Final Thoughts

I truly hope you give this chocolate cinnamon bread pudding a try. It’s more than just a dessert; it’s a bowl of pure comfort, a taste of nostalgia, and a testament to how simple ingredients can create something truly magical. It’s the kind of recipe that makes your kitchen smell incredible and brings a smile to everyone’s face. Whether you’re looking for a special treat or just a way to use up that leftover bread, this recipe delivers every single time. It’s forgiving, adaptable, and most importantly, utterly delicious.

If you enjoyed this recipe, you might also love my other comforting bakes like my decadent brownies or my easy no-bake cookies. They all have that same soul-warming quality. I can’t wait to hear what you think of this chocolate cinnamon bread pudding! Please leave a comment below and let me know how yours turned out, or share any fun variations you tried. Happy baking, and enjoy every single bite!

Chocolate Cinnamon Bread Pudding

A rich and comforting chocolate cinnamon bread pudding, perfect for a cozy dessert.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 6 cups cubed stale bread
• 0.5 cup chocolate chips
• 2 cups milk
• 3 eggs
• 1 tablespoon ground cinnamon
• 0.5 cup packed light brown sugar
• 1 teaspoon pure vanilla extract

Instructions

 

Preparation Steps

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bread cubes in a greased 2-quart baking dish.
  6 cups cubed stale bread
• Add the chocolate chips over the bread cubes.
  6 cups cubed stale bread
• In a medium-sized mixing bowl, whisk together the milk, eggs, cinnamon, light brown sugar, and vanilla extract.
  6 cups cubed stale bread
• Pour the milk mixture over the bread cubes.
• Bake for 40 to 45 minutes, or until the custard is set.
• Serve warm, optionally with a side of whipped cream.

Notes

This bread pudding is best served warm.