Chocolate Chip Bread Pudding (Easy & Soft)
This chocolate chip bread pudding is soft, comforting, and filled with delicious pockets of melted chocolate in every bite. Made with simple ingredients and minimal effort, this easy bread pudding tranforms stale brioche bread into a warm, custardy treat that’s perfect for breakfast, brunch or dessert. Whether you’re looking for a cozy weekend breakfast or something special to serve on Christmas morning, this homemade chocolate chip bread pudding is a delicious, crowd-pleasing recipe that’s incredibly easy to make.
Equipment
- 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) baking dish (or something similar)
Ingredients
Chocolate Chip Bread Pudding
- 650 g brioche bread preferable stale but see TIP under instruction for fresh bread
- 4 large eggs
- 75 g granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste or vanilla extract
- 300 ml whole milk
- 300 ml heavy cream
- 50 g butter melted 4 tbsp
- 160 g semi-sweet dark chocolate bars or chips 60-70%
- 2 tablespoon granulated sugar for sprinkling on top
- vanilla ice cream to serve with the bread pudding
Instructions
- Start by preheating the oven to 175ºC/ 350ºF conventional oven. Prepare a baking dish that's 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) or anything similar in that size by buttering the dish.
- Tip: If your bread is not stale, either leave it out overnight or cut the bread into cubes and bake them for about 5 minutes at 175ºC/ 350ºF to remove the moisture in the bread and let it cool down.
- Cut the bread slices into about 2,5x2,5 cm (1x1 inch) cubes and set them aside.650 g brioche bread
- In a large bowl, add the eggs, granulated sugar, cinnamon and vanilla bean paste and whisk until combined.4 large eggs, 75 g granulated sugar, ½ tsp ground cinnamon, 1 tsp vanilla bean paste or vanilla extract
- Then add the whole milk and heavy cream. Melt the butter and slowly pour in the butter while stir it together with remaining ingredients, to temper it with the other cold ingredients.300 ml whole milk, 300 ml heavy cream, 50 g butter
- Add ⅓ of the bread cubes to the baking dish, press them down and add ⅓ of the chocolate. Repeat it 2 more times. Press it down so it’s well packed together.160 g semi-sweet dark chocolate bars or chips 60-70%
- Pour over the vanilla custard. Use a spoon or spatula to gently again press down the bread so all of the bread is soaked in the custard.
- Sprinkle the sugar on top and let it rest for 20 minutes on the kitchen counter before baking, to let the bread soak up the liquid.2 tbsp granulated sugar
- Bake it for 55-60 minutes, and it’s golden brown.
- Serve warm with a scoop of vanilla ice cream.vanilla ice cream
Nutrition
Carbohydrates: 35gProtein: 10gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 188mgSodium: 312mgPotassium: 84mgFiber: 0.04gSugar: 11gVitamin A: 1059IUVitamin C: 0.2mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!