Chocolate Chip Bread Pudding
Chocolate Chip Bread Pudding is a simple, comforting, and endlessly customizable dessert that uses stale bread and chocolate chips to create a warm, gooey, chocolate-filled treat perfect for any occasion.
Equipment
- 9x13-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 9x13 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.
Notes
Use stale bread for best results. Customize with different breads, milks, or add-ins like nuts or dried fruit. Serve with vanilla ice cream, caramel sauce, or whipped cream for extra indulgence.