Description
A warm and comforting chocolate chip bread pudding recipe perfect for any occasion. This classic dessert features tender bread soaked in a rich custard, studded with chocolate chips for pockets of melty sweetness. Easy to make and perfect for sharing!
Ingredients
Scale
- 6 cups of stale bread (brioche or challah), cubed
- 1 cup semi-sweet chocolate chips
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Pinch of salt
- 2 tbsp butter, melted (for greasing the dish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
- Prepare Custard: In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon (if using), and salt until well combined.
- Soak Bread: Add the cubed bread to the custard mixture, stirring gently to coat. Let it sit for 15–20 minutes, allowing the bread to soak up the custard.
- Layer Bread and Chocolate Chips: Pour half of the bread mixture into the prepared baking dish. Sprinkle half of the chocolate chips over the top. Add the remaining bread mixture and finish with the rest of the chocolate chips.
- Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden brown and the custard is set.
- Cool and Serve: Let the bread pudding cool for 10 minutes before serving. Enjoy warm with a drizzle of caramel or a scoop of ice cream!
Notes
- If your bread isn’t stale, you can lightly toast it in the oven for 10 minutes at 300°F.
- For a softer top, keep the dish covered with foil during the entire baking time.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
- Should bread pudding be refrigerated overnight before baking? Yes, for a richer texture, let it sit overnight in the fridge
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American