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Chocolate Hershey’s Bar Bread Pudding: A Nostalgic Indulgence

My grandmother, bless her heart, wasn’t much of a fancy baker. Her desserts were the definition of comfort: simple, unfussy, and radiating love. I vividly recall one particular Sunday afternoon, the aroma of cinnamon and melted chocolate wafting from her kitchen. It wasn’t a cake or a pie, but a bread pudding, studded with Hershey’s chocolate bars. The warm, gooey squares, the subtle crunch of pecans, and the sheer simplicity of it all instantly transported me to a happy place, a feeling I try to recreate every time I bake this dish. It’s a reminder that the best things in life are often the simplest.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Yield: One 10-inch Skillet Bread Pudding
Dietary Type: Not easily adaptable for special diets

Ingredients

2 cups milk
4 large egg yolks
1/2 cup sugar, plus 2 tablespoons sugar
6 teaspoons ground cinnamon
2 teaspoons vanilla extract
6 cups bite sized pieces white bread (stale is best, but toasted works great!)
1/4 cup unsalted butter
6 ounces Hershey chocolate, broken into small pieces
1/2 cup chopped pecans
3/4 cup Hershey chocolate syrup

For the Vanilla-Bean Bourbon Sauce:

1 tablespoon cornstarch
2 tablespoons Bourbon
1 cup milk
1 large egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Equipment Needed

Large bowl
Whisk
Large baking pan with sides
Small saucepan
10-inch cast iron skillet
Cooking spray
Parchment paper or baking paper
Medium, heavy-bottomed saucepan

Instructions

Preheat your oven to 350°F (175°C). It’s crucial to have your oven properly preheated for even baking.
Prepare the custard: In a large bowl, whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla extract until well combined. Set the custard aside. This will be the base of your bread pudding, providing richness and moisture.
Spread the bite-sized bread pieces in a single layer on a large baking pan with sides. This allows the bread to dry out and toast evenly, preventing a soggy bread pudding.
Place the butter in a small saucepan over medium heat. Melt the butter completely, ensuring it doesn’t burn.
When the butter is melted, drizzle it evenly over the bread. Toss or stir the bread to coat it thoroughly. This step adds flavor and helps the bread crisp up during baking.
Place the pan with the buttered bread in the preheated oven and bake until the bread is lightly browned, about 15 minutes. Keep a close eye on the bread to prevent it from burning. You want a golden-brown color, not a dark brown one.
Keep the oven temperature at 350°F (175°C). Transfer the toasted bread to the bowl with the prepared custard. Gently stir the bread into the custard to saturate all the pieces. Let the mixture sit for 2 to 3 minutes, allowing the bread to fully absorb the custard. This step is crucial for a moist and flavorful bread pudding.
Spray a 10-inch cast iron skillet generously with cooking spray. Then, line the bottom of the skillet with parchment paper or baking paper. This prevents the bread pudding from sticking and makes it easier to remove after baking. The parchment paper should slightly overhang the sides for easy lifting.
Spoon half of the bread/custard mixture into the prepared skillet. Spread it evenly to create a smooth layer.
Sprinkle the Hershey chocolate pieces evenly over the bread layer. This is where the chocolate magic happens, so don’t skimp!
Top the chocolate layer with the remaining bread/custard mixture, spreading it evenly to cover the chocolate.
Sprinkle the chopped pecans and the remaining 2 tablespoons of sugar evenly over the top of the bread pudding. The pecans add a delightful crunch and nutty flavor, while the sugar caramelizes beautifully during baking.
Bake in the preheated oven for 30 minutes. The bread pudding should be golden brown and set, with a slight jiggle in the center. To check for doneness, insert a knife into the center; it should come out mostly clean.
While the bread pudding is baking, prepare the Vanilla-Bean Bourbon Sauce. In a small bowl, stir together the cornstarch and Bourbon until smooth. This mixture prevents lumps from forming in the sauce.
In a medium, heavy-bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla extract, and salt.
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Constant stirring prevents the egg yolk from scrambling and ensures a smooth sauce.
Reduce the heat to low, add the cornstarch mixture, and cook, whisking constantly for another minute or until the sauce thickens. The sauce should be thick enough to coat the back of a spoon.
Keep the Vanilla-Bean Bourbon Sauce warm.
Serve the warm Chocolate Hershey’s Bar Bread Pudding with the warm Vanilla-Bean Bourbon Sauce and a generous drizzle of Hershey’s Chocolate syrup over the top. The combination of warm bread pudding, rich chocolate, nutty pecans, and creamy bourbon sauce is pure indulgence.

Expert Tips & Tricks

For an extra decadent bread pudding, use brioche or challah bread.
If you don’t have a cast iron skillet, a regular baking dish will work just fine. Adjust baking time as needed.
To prevent the top from browning too quickly, tent the bread pudding with foil during the last 10-15 minutes of baking.
If you don’t have Bourbon, you can substitute it with rum or omit it altogether for a non-alcoholic version. Just make sure you still use the cornstarch slurry to thicken the sauce.
Make ahead tip: Assemble the bread pudding and custard mixture the night before and refrigerate. Bake as directed the next day. This allows the bread to fully soak up the custard, resulting in an even more flavorful pudding.
Add a pinch of salt to the bread pudding mixture. It will balance the sweetness.

Serving & Storage Suggestions

Serve the Chocolate Hershey’s Bar Bread Pudding warm, straight from the oven, for the best experience. The warm vanilla-bourbon sauce and chocolate syrup complement the dish perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.

While freezing is not recommended due to the custard’s texture potentially changing, the bread pudding can be stored in the refrigerator for up to 3 days without significant loss of quality.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	575 kcal	29%
Total Fat	31g	48%
Saturated Fat	15g	75%
Cholesterol	160mg	53%
Sodium	406mg	17%
Total Carbohydrate	68g	23%
Dietary Fiber	6g	24%
Sugars	33g	N/A
Protein	11g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a richer flavor: Use dark chocolate instead of Hershey’s milk chocolate.
Add fruit: Stir in some sliced bananas, raspberries, or chopped cherries to the bread pudding mixture.
Spice it up: Add a pinch of nutmeg or cardamom to the custard for a warm, aromatic twist.
Nut-free: Omit the pecans or substitute them with toasted coconut flakes.
Boozy Boost: Soak the bread in bourbon or rum for an extra kick.

FAQs (Frequently Asked Questions)

Q: Can I use different types of bread?
A: Absolutely! Brioche, challah, or even croissants would work beautifully, adding a rich flavor and texture. Avoid using dense, whole-wheat bread as it may not absorb the custard as well.

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to 24 hours in advance and store it in the refrigerator. Just bake it as directed when you’re ready to serve. This allows the flavors to meld together beautifully.

Q: What if I don’t have a cast iron skillet?
A: A regular 9×13 inch baking dish will work perfectly. Just make sure to grease it well to prevent sticking. You may need to adjust the baking time slightly.

Q: Can I skip the bourbon in the vanilla sauce?
A: Yes, you can omit the bourbon for a non-alcoholic version. Simply replace it with an equal amount of milk or a teaspoon of vanilla extract.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when it’s golden brown on top, set around the edges, and slightly jiggly in the center. A knife inserted into the center should come out mostly clean.

Final Thoughts

This Chocolate Hershey’s Bar Bread Pudding is more than just a dessert; it’s a warm hug in a skillet. It’s a celebration of simple pleasures and a reminder that the best things in life are often the most comforting. Don’t be afraid to experiment with different variations to make it your own. I encourage you to try this recipe, share it with your loved ones, and create your own sweet memories. And if you’re feeling adventurous, pair it with a scoop of vanilla ice cream or a cup of hot coffee for the ultimate indulgence.

Chocolate Hershey’s Bar Bread Pudding Recipe