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5 from 1 vote

Bread Pudding Cupcakes With Lots of Chocolate

The bread pudding cupcakes were a little rich for me. They were almost a cross between bread pudding and fudge.
Prep Time55 mins
Cook Time22 mins
Total Time1 hr 17 mins
Course: Dessert
Cuisine: American
Keyword: bread pudding cupcakes, chocolate bread pudding
Servings: 30 cupcakes
Calories: 220kcal


  • 3 C heavy cream
  • 1 C milk
  • 2 t vanilla
  • 1/4 C cocoa powder
  • 1 lb loaf dense white bread 1 or 2 days old (I used French bread)
  • 10 oz dark chocolate chopped
  • 8 large egg yolks
  • 3/4 C sugar
  • Chopped toffee to taste (I made my own using this toffee recipe and used about 1 1/2 C)


  • In a medium saucepan over medium-high heat, whisk together the cream, milk, vanilla, and cocoa.
  • Bring to a boil, stirring.
  • Remove from heat, cover, and let sit for 30 minutes.
  • Chop bread into 1/2″ cubes. Transfer to a large bowl and set aside.
  • Bring mixture back to boil and stir in chopped chocolate.
  • Take off the heat and continue to stir until chocolate is melted.
  • Whisk together the egg yolks and sugar in a medium-sized bowl.
  • Slowly add the warm chocolate mixture, whisking constantly until combined.
  • Pour the mixture carefully over the bread cubes.
  • Stir until all cubes are covered.
  • Cover with plastic wrap and set aside for 15 minutes.
  • Mix in as much toffee as you'd like. I made sure that there were a few small pieces in each cupcake.
  • Stir to combine.
  • Scoop soaked bread cubes into cupcake liners until bread cubes are level with the top of the rim.
  • Carefully pour the remaining liquid into each cupcake, filling until nearly full.
  • Bake at 350 F for about 22 minutes or until set.


Top the bread pudding cupcakes with [brewed chocolate frosting| (See picture in this post)


Calories: 220kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 91mg | Potassium: 129mg | Fiber: 1g | Sugar: 8g | Vitamin A: 8.7% | Vitamin C: 0.2% | Calcium: 7.8% | Iron: 10.6%