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Chocolate Almond Bread Pudding

  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x



  • 2 eggs
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 12 1-inch slices of firm white crusty bread (about 8 ounces)
  • 1/4 cup salted butter, room temperature plus more for greasing the pan
  • 2 ounces semisweet chocolate, chopped (1/2 cup)
  • 1/4 cup sliced almonds


  1. Butter an 8 inch cast iron skillet, and set aside.
  2. In a large bowl, whisk the eggs, cream, milk, sugar and extracts together.
  3. Butter one side of each slice of bread and arrange them in the pan, overlapping the slices.
  4. Sprinkle the chocolate over the bread, being sure to tuck some of the pieces in between the slices of bread.
  5. Pour the cream mixture over the top of the bread. Cover with a piece of plastic wrap, and set a heavy pan on top to push the bread down into the cream. Allow the bread to soak up the cream for 30 minutes.
  6. Preheat the oven to 375 degrees.
  7. Bake the bread pudding for 30 minutes, sprinkling the sliced almonds on top for the last 10 minutes. Cover with a piece of tin foil if the top begins to brown. Remove from the oven.
  8. Allow the bread pudding to cool. There will be a thin layer of butter on top of the pudding, and this will soak in as it cools.
  9. Serve warm.


  • Serving Size: 1 Serving
  • Calories: 656
  • Sugar: 38g
  • Sodium: 425mg
  • Fat: 40g
  • Saturated Fat: 22g
  • Unsaturated Fat: 15.5g
  • Trans Fat: 1g
  • Carbohydrates: 66g
  • Fiber: 3.2g
  • Protein: 12g
  • Cholesterol: 175mg