Hershey’s Chocolate Bread Pudding


1 package of cinnamon raisin bread
3 ounces dark raisins
3 ounces light brown sugar
1 ounce bourbon
1 orange finely zested
4 ounces Hershey’s dark chocolate chips
3 ounces Hershey’s extra dark chocolate (chopped)
1 teaspoon vanilla extract
1 1/2 cups milk
4 whole eggs
3/4 cup heavy cream


  1. Cut the raisin bread slices into 4 sections. Combined the raisin bread, raisins, brown sugar, bourbon, orange zest and chocolate chips. Toss gently to combined and let marinate in buttered baking pan overnight.
  2. Bring the milk, vanilla extract and heavy cream to a boil and pour over the chopped dark chocolate, stir to incorporate.
  3. Once chocolate mixture is incorporated and smooth, slowly add your eggs to the mixture using a hand whisk.
  4. Pour warm mixture over bread mixture that has been sitting in the baking pan overnight.
  5. Let bread pudding sit for 1 hour at room temperature before baking.
  6. Bake at 300° in a water bath for 1 hour or till pudding is set.
  7. Enjoy with family and friends.

Michael Mignano
Executive Pastry Chef
The Hotel Hershey
100 Hotel Road
Hershey, PA 17033