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Boozy Chocolate Bread Pudding

Boozy Make Ahead Chocolate Bread Pudding

Chef’s Mise en place tips: make the Royale (custard mix) for the dish up to 1 day ahead and store, covered in the refrigerator.

Bake the bread pudding early in the day and reheat before serving.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 eggs, whisked
  • ¼ cup favorite liqueur (such almond, coffee or chocolate)
  • ½ cup coconut milk, or almond milk
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 6 slices left over bread or challah
  • 4 ounces bittersweet chocolate chips


  1. Preheat oven to 350°F. Grease a 9X9 square casserole or 9-inch round. 
  2. Whisk together eggs, favorite liqueur, coconut milk, vanilla extract and sea salt.
  3. Arrange bread in prepared pan. Pour mixture over bread and sprinkle chocolate chips over the top. Refrigerate overnight.
  4. When ready to bake, place in preheated oven and bake, covered, for 1 hour. Uncover and bake an additional 15 minutes.
  5. Scoop bread pudding into dessert glasses it right out of the casserole.