Name: Chocolate Covered Strawberry Bread Pudding
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 16 ounces Texas toast (thick sliced white bread) (or French bread or challah or brioche); 5 large eggs; 1 cup granulated sugar; 1 1/2 cup milk; 1 1/2 cup heavy cream; 2 teaspoons vanilla extract; 1 teaspoon cinnamon; 1 cup semi sweet chocolate chips; 1 1/2-2 cups strawberries diced (depending on how much strawberry flavor you’d like.); 12 ounces semi-sweet chocolate chips; 1/2 cup unsalted butter; 1/4-1/2 cups heavy whipping cream; 1 teaspoon vanilla extract; Strawberries for topping

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A deliciously flavorful breakfast or dessert, this Chocolate Covered Strawberry Bread Pudding is easy to make and covered in a delicious chocolate sauce!

A FUN TWIST ON BREAD PUDDING

If you are a bread pudding lover, then you need to give this Chocolate Strawberry Bread Pudding a try! A delicious breakfast or dessert, it is combined with chocolate chips and fresh strawberries and then drizzled in an easy, delicious chocolate sauce. If you like that classic combination of chocolate and strawberries, then this Bread Pudding Recipe was made for you! You will have deliciousness with each and every single bite.

Slice of Chocolate Covered Strawberry Bread Pudding on plate with strawberry on top.

TIPS AND TRICKS FOR MAKING CHOCOLATE COVERED STRAWBERRY BREAD PUDDING:

You can use any type of bread that you like, we like to use the thick sliced white bread, challah, brioche or French bread.
I use semi-sweet chocolate chips in this recipe, but you can use white chocolate, milk chocolate or dark chocolate.
You don’t need stale bread for this recipe but if you prefer it and don’t have any, you can cut up your bread and then place it in oven at 350F degrees and bake for 10 minutes.
Don’t forget to let your bread mixture soak for at least 20 minutes before baking so the bread slices can soak up the liquid.
The chocolate sauce is optional for this Chocolate Covered Strawberry Bread Pudding but highly recommended as it really puts it over the top and makes it more of a dessert bread pudding.
You can add more or less strawberries to your liking.
This bread pudding will slightly deflate after cooling, that is normal.
The amount of cream you add to the chocolate sauce will determine how chocolatey you want the flavor and how thick or thin you like.
If you don’t want to make your own chocolate sauce, regular chocolate syrup or hot fudge sauce will work as well.

Chocolate Covered Strawberry Bread Pudding on white plate topped with chocolate sauce.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

Texas Toast or French Bread
eggs
sugar
milk
heavy cream
vanilla
cinnamon
chocolate chips
strawberries
butter
heavy whipping cream

HOW TO MAKE CHOCOLATE COVERED STRAWBERRY BREAD PUDDING:

Cut the bread into 1″-2″ squares and add to a large bowl, set aside.

Cut up bread pieces in bowl for Chocolate Covered Strawberry Bread Pudding.

In another bowl add the milk, cream, eggs, sugar, vanilla and cinnamon.

Liquid and spice ingredients for bread pudding in a red bowl.

Whisk the liquid and spice mixture together until combined.

Hand whisking liquid and spices together in bowl.

Pour the liquid mixture over the bread slices.

Liquid mixture being poured over bowl with bread pieces.

Add chocolate chips and strawberries and stir gently to coat. Let this mixture sit and soak for 20 minutes.

Strawberries and chocolate chips added to bread and liquid mixture for Chocolate Covered Strawberry Bread Pudding.

Spread the bread mixture into the prepared baking dish and bake in the oven for about 50-60 minutes until the center is set.

Chocolate Covered Strawberry Bread Pudding mixture poured into baking pan.

To make chocolate sauce in a double boiler, add the chocolate chips and the butter.

Chocolate chips and butter in double boiler for sauce.

Melt the butter and chocolate chips together until smooth.

Melted chocolate chips and butter in double boiler.

Once melted add the vanilla. Stir until smooth.

Vanilla being poured into melted chocolate in double boiler.

Add the heavy cream about 1/4 cup at a time stirring well until you get your desired pouring consistency.

Heavy cream being poured into chocolate sauce in a pan.

Pour desired amount over individual slices or over the whole dish before serving.

HOW TO STORE:

The best way to store bread pudding is to keep it refrigerated because it contains eggs and milk products. This will keep in the refrigerator properly covered with plastic wrap or foil (without chocolate sauce) for up to 5 days.
You can also freeze this Chocolate Covered Strawberry Bread Pudding Recipe by wrapping in plastic wrap and foil and placing in the freezer. This will keep for up to 2 months. Let defrost in refrigerator and reheat in microwave.