Chocolate Chip Bread Pudding: The Ultimate Comfort Dessert
Let’s be honest, sometimes you just crave a warm, comforting dessert that feels like a hug in a bowl. That’s where this Chocolate Chip Bread Pudding comes in! This isn’t your grandma’s bread pudding (though we love grandma!). We’re taking things up a notch with a generous helping of chocolate chips, creating a decadent and irresistible treat that’s perfect for a cozy night in, a weekend brunch, or even a holiday gathering. Forget complicated recipes; this is simplicity at its finest, using ingredients you likely already have in your pantry. My family absolutely devours this every time I make it, and I have a feeling yours will too.
I’ve always loved bread pudding, but sometimes it can feel a bit…plain. Adding chocolate chips transforms it into something truly special. It’s the perfect way to use up stale bread (no more bread waste!), and it’s endlessly customizable, so you can adapt it to your personal preferences. Whether you’re a seasoned baker or a complete beginner, this recipe is designed to be foolproof. With clear, step-by-step instructions, you’ll be enjoying a warm, gooey, chocolate-filled dessert in no time. Plus, this Chocolate Chip Bread Pudding is surprisingly versatile! Serve it warm with a scoop of vanilla ice cream, drizzle it with caramel sauce, or even add a splash of bourbon for an extra touch of indulgence.
This version isn’t just about satisfying your sweet tooth; it’s about creating a memory. I remember making this with my kids on a rainy afternoon, the aroma of baking bread and melting chocolate filling the kitchen. It was a moment of pure joy, a simple pleasure that we all shared. And now, I’m sharing that same joy with you. Consider this your new go-to dessert for any occasion. Get ready to experience the magic of Chocolate Chip Bread Pudding. Prepare for rave reviews from your family and friends! I can already hear them asking for seconds (and maybe even the recipe!). So, let’s get baking!
And if you are looking for other ways to use your ripe bananas, I heartily suggest this recipe for a classic Moist Banana Bread. Everyone loves it! If you are looking for something a little different, you may enjoy our take on a Zucchini Banana Bread. Trust me, you won’t regret it!
Why You’ll Love This Chocolate Chip Bread Pudding
- Incredibly Easy: Simple ingredients and straightforward instructions make this a perfect recipe for beginner bakers.
- Decadently Delicious: The combination of warm bread pudding and melting chocolate chips is simply irresistible.
- Perfect for Using Stale Bread: Reduce food waste and turn leftover bread into a delicious dessert.
- Customizable: Easily adapt the recipe to your dietary needs or preferences.
- Family-Friendly: A guaranteed hit with both kids and adults.
- Impressive but Effortless: Looks and tastes like you spent hours in the kitchen, but it’s surprisingly quick to make.
Ingredients for Chocolate Chip Bread Pudding
- 6 cups stale bread, cut into 1-inch cubes (French bread, Italian bread, or brioche work well)
- 4 large eggs
- 2 cups milk (whole milk or 2% recommended)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips (semi-sweet, milk chocolate, or dark chocolate)
- 2 tablespoons butter, melted (for greasing the pan)
Substitutions:
- Bread: Gluten-free bread can be used for a gluten-free option. Brioche Bread Pudding makes an even more delicious and richer dish!
- Milk: Almond milk or soy milk can be used for a dairy-free option.
- Sugar: Coconut sugar or maple syrup can be used as a refined sugar alternative.
- Chocolate Chips: White chocolate chips, butterscotch chips, or chopped nuts can be used instead.
How to Make Chocolate Chip Bread Pudding
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter. Make sure to get into all the corners! This prevents the bread pudding from sticking.
- Prepare the Bread: In a large bowl, combine the cubed stale bread. Stale bread is key here – it soaks up the custard better and prevents the bread pudding from being soggy. If you only have fresh bread, you can dry it out quickly by toasting it in a low oven (200°F) for about 15-20 minutes, or by leaving it out overnight.
- Make the Custard: In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined. Don’t over-whisk; just ensure everything is mixed smoothly.
- Combine Bread and Custard: Pour the custard mixture over the bread cubes in the large bowl. Gently press down on the bread to ensure it’s all submerged in the custard. Let the mixture sit for at least 20-30 minutes, or even up to an hour, to allow the bread to fully absorb the custard. This soaking time is crucial for a moist and delicious bread pudding.
- Add Chocolate Chips: After the bread has soaked, gently fold in the chocolate chips. Make sure they are evenly distributed throughout the bread mixture. Reserving a few chocolate chips to sprinkle on top is always a nice touch!
- Pour into Baking Dish: Pour the bread pudding mixture into the prepared baking dish. Spread it out evenly. If you reserved some chocolate chips, sprinkle them on top now.
- Bake: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean (or with just a tiny bit of moisture clinging to it but not raw custard). Baking times can vary depending on your oven, so keep an eye on it.
- Cool and Serve: Let the bread pudding cool for at least 15-20 minutes before serving. This allows it to set up a bit and makes it easier to cut. Serve warm and enjoy!
Pro Tips & Variations
- Use Stale Bread: Seriously, stale bread is a must! It soaks up the custard without becoming mushy. If your bread isn’t stale, you can dry it out in a low oven.
- Don’t Overbake: Overbaking will result in a dry bread pudding. Keep an eye on it and take it out when it’s set but still slightly moist in the center.
- Customize with Flavors: Get creative with your flavors! Add a splash of bourbon for a Bread Pudding With Bourbon Sauce inspired flavor, or try different spices like nutmeg or cardamom. You could even fold in some chopped nuts or dried fruit.
Variations:
- Vegan Chocolate Chip Bread Pudding: Use plant-based milk and eggs (such as flax eggs).
- Spice it Up: Add a pinch of cayenne pepper to the custard for a subtle kick.
- Add fruit: Dice up some apples and add them to the bread pudding for a delicious apple cinnamon version. It would also lend the same flavors and moist texture to a simple recipe for Bread And Butter Pudding.
- Croissant Bread Pudding: For a richer, flakier version, use croissants instead of regular bread.
- Sourdough Bread Pudding: Use day-old Sourdough bread for a unique twist.
Serving Suggestions
Chocolate Chip Bread Pudding is delicious all on its own, but it’s even better with a few complementary accompaniments. Here are some serving suggestions that will elevate your dessert experience:
- Vanilla Ice Cream: A classic pairing that never fails. The cold ice cream melts into the warm bread pudding, creating a delightful contrast in temperature and texture.
- Caramel Sauce: Drizzle with warm caramel sauce for an extra touch of sweetness and richness.
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy element to the dessert.
- Fresh Berries: Add a burst of freshness with a side of strawberries, raspberries, or blueberries.
- Coffee or Tea: The perfect warm beverage to complement the richness of the bread pudding.
Storage & Reheating
Storage:
- Refrigerator: Allow the bread pudding to cool completely before storing it in an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, you can freeze the bread pudding. Cut it into individual portions, wrap each portion tightly in plastic wrap, and then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until warmed through.
- Microwave: For a quick reheat, microwave individual portions for 30-60 seconds, or until warmed through. Be careful not to overheat, as it can become dry.
FAQ about Chocolate Chip Bread Pudding
Q: Can I use different types of bread?
A: Absolutely! French bread, Italian bread, brioche, and even croissants work well. Choose a sturdy bread that will hold its shape and soak up the custard nicely. Brioche will result in a very rich Brioche Bread PuddingRecipe, for example.
Q: Can I make this ahead of time?
A: Yes! You can assemble the bread pudding ahead of time and store it in the refrigerator for up to 24 hours before baking. This actually allows the bread to soak up even more of the custard, resulting in an even more delicious dessert. For a hands-off dessert night, you can even follow a Crockpot Bread Pudding recipe!
Q: How do I prevent the bread pudding from being soggy?
A: Using stale bread is the key! It’s less likely to absorb too much liquid and become mushy. Also, don’t overbake it. A knife inserted into the center should come out clean, or with just a tiny bit of moisture clinging to it. Too, you can reduce the amount of eggs in the custard for a less custard-heavy end result. Some cooks prefer a lighter, less soggy bread pudding and that will help.
Q: Can I use different types of chocolate chips?
A: Absolutely! Semi-sweet, milk chocolate, dark chocolate, or even white chocolate chips will work. You can also use chopped chocolate instead of chocolate chips! Be creative and use what you like.
Q: Is this similar to Southern Bread Pudding?
A: Yes, this recipe has the heartwarming essence of Southern Bread Pudding, but enhanced with chocolate chips. You can add raisins and other dried fruits to truly make it authentically Southern.
Final Thoughts on Chocolate Chip Bread Pudding
And there you have it! My Chocolate Chip Bread Pudding recipe – a simple, comforting, and endlessly customizable dessert that’s sure to become a family favorite. I hope you give it a try and experience the joy of this warm, gooey, chocolate-filled treat. It’s the perfect way to use up stale bread, impress your friends and family, and satisfy your sweet tooth all at the same time!
If you love this recipe, please take a moment to save it to your Pinterest board so you can find it easily later. And if you make it, be sure to leave a comment below and let me know how it turned out! I love hearing from you and seeing your creations.
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Chocolate Chip Bread Pudding
Equipment
- 9×13-inch baking dish,
- oven
- – Mixing bowls
- – Whisk
Ingredients
Bread
- 6 cups stale bread, cut into 1-inch cubes (French bread, Italian bread, or brioche work well)
Custard Mixture
- 4 large eggs
- 2 cups milk (whole milk or 2% recommended)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips (semi-sweet, milk chocolate, or dark chocolate)
- 2 tablespoons butter, melted (for greasing the pan)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter, making sure to get into all the corners to prevent sticking.
- In a large bowl, combine the cubed stale bread. If using fresh bread, dry it in a low oven (200°F) for 15-20 minutes or leave it out overnight.
- In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined. Avoid over-whisking.
- Pour the custard mixture over the bread cubes. Press down gently to submerge all the bread. Let sit for 20-30 minutes or up to an hour for full absorption.
- Fold in the chocolate chips gently, reserving a few to sprinkle on top if desired.
- Pour the bread pudding mixture evenly into the prepared baking dish. Sprinkle reserved chocolate chips on top.
- Bake for 45-55 minutes until the pudding is golden brown and the custard is set. A knife inserted should come out clean or with just a bit of moisture.
- Allow to cool for 15-20 minutes before serving. Serve warm and enjoy.
