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Chocolate Bread Pudding with Berries

Servings 24 cm round cake pan or a medium square pan
Author Natalie


For the bread pudding:

  • 5-6 thick 4-5 cm think slices of dry challah or brioche
  • 4 large eggs
  • 200 ml. sour cream
  • 125 ml. milk
  • 100 grams sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 150 grams frozen of fresh berries not thawed if frozen
  • 150 grams dark chocolate coarsely chopped

For serving:

  • Maple syrup
  • sugar powder


  1. Cut the slices into fairly large cubes and put in the pan.
  2. In a large bowl, put eggs, sour cream, milk, sugar, salt and vanilla, and mix until combined.
  3. Sprinkle half of the berries and chopped chocolate between the challah cubes evenly.
  4. Pour the pudding mixture over the challah, chocolate and berries, and stir a little with a large spoon so that everything is soaked and covered with liquid.
  5. Sprinkle the rest of the berries and chocolate at the top.
  6. Set aside for about 1 hour at room temperature to absorb the liquid.
  7. Preheat oven to 170 Celsius degrees.
  8. Bake the bread pudding for 30-40 minutes or until it is very golden and set.
  9. Cool for a few minutes at room temperature and serve hot with maple and powdered sugar.

Recipe Notes

  • The pudding is at its best when it is hot and fresh from the oven, but you can wrap it and keep what remains in the refrigerator for up to two days and reheat it in the oven before serving.
  • Instead of berries you can use any other fruit you like.
  • Instead of dark chocolate you can use milk or white chocolate in the same amount. If you use milk or white chocolate it is recommended to put them only inside the pudding and not sprinkle at the top because it may burn.
  • It can also be served with honey or agave.