Chocolate Bread Pudding


1 stale loaf of pumpernickel bread
3 large eggs, beaten
1/4 C. granulated sugar
1 Tbsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
4 C. whole milk
1-2 C. semisweet chocolate chips


  • Preheat oven to 350°F
  • Spray a 13×9 baking dish with cooking spray
  • Slice or tear loaf of pumpernickel bread into about 1 to 2 inch pieces and arrange into prepared dish
  • Combine beaten eggs, sugar, vanilla, nutmeg, and cinnamon in mixing bowl
  • Add milk and whisk until combined
  • Pour mixture over bread coating all bread pieces
  • Sprinkle chocolate chips over bread pudding as desired
  • Bake at 350°F for 40-45 minutes
  • Let cool in pan about 10 minutes
  • Serve warm

I used my homemade pumpernickel bread recipe as the base for this bread pudding, but any leftover stale bread will do.  This is a great dessert for a crowd.  It’s best served warm, and I recommend having it with whipped cream or ice cream.


God bless