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Chocolate and Walnut Bread Pudding

    Toasted Cinnamon Raisin Bread that is magically transformed into Chocolate Bread Pudding. Then top off a scoop with Kahlua Cream Sauce!

    The BEST bread pudding ever. With tons of chocolate chips and made with cinnamon raisin bread. Then topped with Kahlua Cream Sauce,

    Chocolate and Walnut Bread Pudding with Kahlua Cream Sauce

    O. M. G!

    This was THE dessert of the month! And my husband ate every single bite!

    As he was licking the bowl clean, he very strongly told me to never make this again. And then he had a second bowl! I was shocked! SHOCKED I tell ya. This was made with cinnamon raisin bread and the man hates raisins. I didn’t have the heart to tell him what was in it.

    So not your basic bread pudding. This one is full of chocolate, walnuts, and covered in Kahlua cream sauce.

    It’s kinda like that sometimes. You sit down to a “normal” meal and only later you find out what was in it. I have no idea that there were anchovies and raw eggs in Caesar dressing. No. Clue. I also had no idea that the delicious crock pot meatballs I was really enjoying were made with a jar of grape jelly. I was so confused with that one!

    So, I just didn’t have the heart to ruin my husbands joy while he was eating this bread pudding.

    It was so decadent! Cinnamon Raisin Bread, chocolate chunks, walnuts, and then topped with the Kahlua sauce I made! So yummy! I definitely had to make up the calories in this.

    Amazing Bread Pudding that is sure to be a crowd pleaser! This was so fantastically good! You gotta make it ASAP!

    I was so pleased with this dessert. The original recipe called for basic loaf of french bread, which is fine… but the cinnamon and chocolate paired so nicely! It really was a magical dessert.

    1 dd Cinnamon Raisin Bread 30For the Cinnamon Raisin Bread Bread Recipe click HERE

    1 dd Kahlua Cream Sauce 6

    For the Kahlua Cream Recipe click HERE

    Yield: 18

    Chocolate and Walnut Bread Pudding

    Chocolate and Walnut Bread Pudding

    Homemade Cinnamon Raisin Bread turned into a bread pudding with chocolate chunks and walnuts then topped with a Kahlua Cream sauce. It doesn't get more decadent than this.

    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes


    • 6 cups dried Cinnamon Raisin Bread
    • 1 1/4 cup semisweet chocolate chunks or chips
    • 1 cup coarsely chopped walnuts
    • 4 eggs, beaten
    • 3 cups whole milk
    • 1 cup sugar
    • 1 tablespoon vanilla
    • Kahlua Cream Sauce


      1. Toast your bread chunks if the bread is still fresh. Preheat oven to 300 deg F and rip bread into bite-sized chunks and bake for 10 – 15 minutes. Turn the bread over half way though to toast the other side.
      2. Preheat oven to 350 deg F and butter a 9×13 baking dish – 3 quart. Spread the bread into the pan and sprinkle on the chocolate chunks and walnuts.
      3. In a large bowl, mix the eggs, milk, sugar, and vanilla and pour evenly over the bread. Press down on the bread to aid in absorbing the moisture.
      4. Bake for 50 – 60 minutes or until a knife inserted near the center comes out clean. If the edges start to brown, cover with foil for the last 10 minutes.
      5. Warm the Kahlua sauce. If you made your sauce a day before, use a double boiler to reheat the sauce without cooking it. If the sauce is too thick, add one tablespoon of milk at a time and stir until thinner.
      6. Cool for 20 minutes, then serve with warm Kahlua Sauce.

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    28 thoughts on “Chocolate and Walnut Bread Pudding”

    1. wow, I am so eager to make a test run batch today. As soon as I saw the photo I know this was going on the Thanksgiving dessert table. Warm from the oven after the family is digesting their dinner ganging out watching the football game, when suddenly the scent of cinnamon fills the room. Gives me chills, I’m running to the grocery store now!, wait it’s too early to buy Kahula

      1. Ha! My husband HATES “bugs” in his food and I had to laugh when he ate it all up! Skip the raisins and try chopped dates instead or just make cinnamon bread. It was so good!

    2. I am thinking about making this for Christmas eve at my in laws but we are driving five hours to get there. Is it possible to make this the night prior and travel with it? If so how would you suggest to store it?? Thanks

      1. Can you prep everything and not bake it? Bake the bread and the make the cream topping but don’t add the egg and bake it until you are there? If you do bake it the night before, use less chocolate pieces on top and wrap it in plastic. When you get there add more chocolate pieces and reheat it for 10 minutes to melt the chocolate on top. The cream sauce will need to be rewarmed on a double boiler. It got thick when it was in the fridge. I hope this help. Good luck and let me know how it turns out!

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