This Baileys Hot Chocolate Bread Pudding is a rich, cozy dessert that hits all the right notes.
It’s warm, chocolatey, and has that creamy splash of Baileys that makes it feel extra special.
The texture is soft and custardy inside with a golden, slightly crisp top—like a grown-up twist on a chocolate lava cake and bread pudding had a baby.
This recipe is one of my favorites when I want to make something that feels fancy but is honestly really easy to pull together.
Why I Love This Recipe
This is one of those desserts that makes the whole kitchen smell like a chocolate bakery. I made this the first time on a cold Sunday when I had leftover brioche and a bottle of Baileys I’d barely touched. I didn’t want to run to the store, so I threw it together with what I had. Total magic.
- Rich hot chocolate flavor with creamy Baileys blended right in
- Uses day-old bread—great for avoiding waste
- Cozy enough for winter, but good all year round
- Perfect for serving at small get-togethers
What You’ll Need
- 5 cups brioche or challah bread, cut into 1-inch cubes (day-old works best)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup Baileys Irish Cream
- 1 cup semi-sweet chocolate chips
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup sugar
- Whipped cream (for serving)
- Optional: chocolate sauce, powdered sugar for topping
Pro Tips
- Use day-old or lightly toasted bread—it soaks up the custard better without turning mushy
- Don’t skip the salt—it brings out the chocolate flavor
- Let the bread sit in the custard for 10-15 minutes before baking to absorb fully
- If your chocolate chips don’t melt fully, warm them slightly with the milk to help
- Want extra gooey texture? Add a handful of chocolate chips right before baking
Tools You’ll Need
- Mixing bowls
- Whisk
- 8×8 baking dish
- Measuring cups and spoons
- Spatula
- Small saucepan
- Oven mitts
Substitutions and Variations
- No Baileys? Use any Irish cream or swap in coffee creamer for non-alcoholic version
- Use challah, croissants, or French bread if you don’t have brioche
- Add mini marshmallows or crushed peppermint for a holiday twist
- Swap semi-sweet chips for milk or dark depending on taste
Make Ahead Tips
You can prep the entire dish the night before. Just cover it and refrigerate, then bake it the next day. It might need a few extra minutes in the oven if it’s cold from the fridge.
Cooking Time and Servings
Makes: 6 servings
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Nutrition Info (Per Serving – Approximate)
- Calories: 460
- Protein: 9g
- Carbs: 44g
- Fat: 27g
- Sugar: 26g
- Fiber: 3g
Why This Recipe Works (Quick Science)
The combination of milk, cream, and eggs creates a custard that bakes around the bread, giving it that soft interior and golden top. Baileys adds richness and depth, while the cocoa powder and chocolate chips melt into a hot chocolate-style base. The bread acts like a sponge—so the drier it is, the better it soaks in all that goodness.
Common Mistakes
- Using fresh bread – It gets too soggy. Use stale or toast it lightly.
- Skipping the soak – Let the bread sit in the custard before baking for better texture.
- Overbaking – It should still jiggle slightly in the center when you take it out.
- Forgetting to grease the baking dish – It’ll stick and tear up your pudding.
What to Serve With
- A hot mug of coffee or Baileys spiked latte
- Whipped cream or vanilla ice cream
- Fresh berries for a pop of brightness
- Chocolate sauce or caramel drizzle
FAQ
Can I make this alcohol-free?
Yes, just use coffee creamer or flavored milk instead of Baileys.
Can I freeze it?
Yep! Once cooled, wrap it tightly and freeze up to 1 month. Reheat in the oven.
Can I double the recipe?
Totally. Just use a 9×13 baking dish and add 5–10 minutes to the bake time.
Is this served hot or cold?
Best served warm, but leftovers are good cold too!
How to Make Baileys Hot Chocolate Bread Pudding
Step 1: Cube the bread
Cut 5 cups of day-old brioche into 1-inch cubes.
Step 2: Warm the milk, cream, and chocolate
In a saucepan over medium heat, combine 2 cups whole milk, 1 cup heavy cream, 1/2 cup Baileys, 1 cup semi-sweet chocolate chips, and 1/3 cup cocoa powder. Stir until smooth and chocolate is fully melted.
Step 3: Make the custard
In a large bowl, whisk together 4 large eggs, 1/2 cup sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Slowly pour in the warm chocolate mixture while whisking constantly.
Step 4: Soak the bread
Add the cubed brioche to the custard mixture. Press gently so all pieces are coated. Let sit for 10 minutes.
Step 5: Transfer to baking dish
Grease an 8×8 baking dish and pour in the soaked bread mixture. Spread evenly.
Step 6: Bake
Bake at 350°F for 40–45 minutes, until the center is just set and the top is puffed and golden.
Step 7: Serve
Let cool slightly. Serve warm with whipped cream, a drizzle of chocolate sauce, and a dusting of powdered sugar.
Leftovers and Storage
Store leftovers in the fridge, covered, for up to 4 days. Reheat in the microwave or oven until warm. You can also freeze it—just wrap tightly and thaw overnight before reheating.
Wrap-Up
I hope you give this Baileys Hot Chocolate Bread Pudding a try next time you’re craving something warm and indulgent. It’s simple, cozy, and just the right amount of fancy. Leave a comment if you make it—I’d love to hear how it turned out for you!
