Description
This rich and comforting Chocolate Chip Bread Pudding combines tender cubes of brioche or challah bread soaked in a creamy custard, studded with semi-sweet chocolate chips, and baked to golden perfection. Topped with a luscious warm cream sauce flavored with vanilla, this dessert is perfect for cozy gatherings or a decadent treat any time of year.
Ingredients
Scale
For the Bread Pudding
- 4 cups cubed bread (brioche or challah preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips
For the Cream Sauce
- 1/2 cup heavy cream
- 2 tbsp granulated sugar
- 1 tbsp butter
- 1/2 tsp vanilla extract
Instructions
- Prepare Bread: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and evenly spread the cubed bread inside to form the base of your pudding.
- Mix Custard: In a large bowl, whisk together whole milk, heavy cream, granulated sugar, vanilla extract, and eggs until the mixture is smooth and well combined.
- Assemble: Pour the custard mixture evenly over the bread cubes, making sure all the bread is well soaked. Let this sit for about 10 minutes to allow the custard to penetrate the bread. After soaking, sprinkle the semi-sweet chocolate chips evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake the pudding for 35–40 minutes, or until the custard has set and the top turns a golden brown color.
- Prepare Cream Sauce: While the pudding bakes, heat the heavy cream, granulated sugar, and butter in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce slightly thickens, about 5 minutes. Remove from heat and stir in the vanilla extract.
- Serve: Once the bread pudding is baked, drizzle the warm cream sauce over each serving to add a luscious finish before enjoying.
Notes
- For best texture, use day-old brioche or challah bread to better absorb the custard.
- Allowing the custard to soak into the bread for 10 minutes enhances the pudding’s moistness.
- The cream sauce can be prepared ahead and gently reheated before serving.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- Ensure the custard is set but not overbaked to keep the pudding creamy inside.
