This Chocolate Chip Bread Pudding is incredibly easy to make and delivers a rich, gooey texture packed with chocolatey goodness. The top is perfectly crispy, while the luscious, flavorful custard underneath makes this dessert a true crowd-pleaser. Best of all, it comes together in just 45 minutes from start to finish—Voila!
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Got a stale loaf of bread lying around? Don’t toss it! Instead, turn it into a decadent batch of Chocolate Bread Pudding. This simple yet satisfying treat is perfect for any time of day, whether you’re looking for a cozy breakfast, a sweet snack, or a comforting dessert.
Why You'll Love This Recipe
- Make this easy, simple and delicious bread pudding using a few pantry staples in only 45 minutes.
- One of the best comfort foods that you can enjoy anytime of the day in breakfasts or take it on brunches or picnics.
- Transform your leftover bread into a rich and decadent chocolatey bread pudding.
- Love chocolate? Also try my
Ingredients
- Bread - I prefer stale Brioche or Challah bread for this pudding.
- Chocolate Chips - Use best quality for an ultimate taste.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Substitute Croissants for Brioche bread in this recipe for a slightly different texture and flavor. Use 8 to 10 croissants, and follow the recipe steps as directed. The buttery, flaky layers of croissants will add a rich depth to the pudding, making it even more indulgent.
- Feel free to use any type of chocolate in this recipe, whether it’s white chocolate chips, milk chocolate chips, dark chocolate chips, chocolate chunks, or even flavored chocolate chips. Each variety will bring its own unique twist to the dish.
- Opt for dairy-free alternatives like almond milk, coconut milk, or oat milk, and skip the butter for a vegan version of the recipe.
- Enhance the flavor of this pudding by adding a dash of cinnamon or a splash of vanilla for an extra burst of warmth and richness.
- Nuts are a fantastic way to add crunch and depth to your pudding. Chopped pecans, walnuts, or macadamia nuts work beautifully in this recipe. You can fold them into the batter for a rich, nutty texture throughout, and/or sprinkle them on top before baking to create a crunchy, golden topping.
- Incorporate a dash of coffee powder into the mix as the subtle bitterness of the coffee complements the sweetness of the chocolate, making it even more indulgent.
- Substitute chocolate with fruit for a different twist. Try dried fruits like raisins or cranberries, or fresh berries, especially blueberries. Chopped apples, peaches, or pears also make great additions.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Chocolate Chip Bread Pudding
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Cut the bread into pieces about one inch in size and set them aside.
2. In a large bowl, mix together the milk, sugars, eggs, salt, and vanilla extract until the mixture is smooth and well combined. .
3. Gently incorporate the bread cubes into the custard mixture.
4. Now add ¾ cup of chocolate chips, taking care not to overmix to prevent the bread from breaking apart.
5. Transfer the mixture into the prepared baking pan, and evenly sprinkle the remaining chocolate chips on top.
6. Add small dots of butter over the surface. Bake for 40 to 45 minutes, or until the custard is set with a slight wobble in the center and the bread edges are crispy and golden brown.
Serving Suggestions
- For an extra touch of indulgence, finish with a dusting of powdered sugar or a scoop of vanilla ice cream on top.
- Drizzle maple syrup or chocolate syrup over the bread pudding and savor the delightful flavor even further.
Expert Tips
- For a quicker and more convenient preparation, blend all the custard ingredients together in a blender. This method ensures that the mixture is thoroughly combined and smooth, making it easier to incorporate into your bread pudding.
- For best results, use dry or stale bread for this bread pudding. Stale bread helps prevent the pudding from becoming too soggy, ensuring a better texture.
- If you only have fresh bread, you can dry it out by letting it sit on the counter for three to four hours or by baking it at a low temperature (150 - 200 F) for about 20 minutes.
Recipe FAQs
I would not recommend it. Whole milk is preferred for bread pudding because it imparts a richness and depth of flavor that skim milk can’t match. The fat content in whole milk coats the bread, contributing to a creamy, custard-like texture and ensuring a moist, flavorful pudding.
Unfortunately, eggs are a crucial ingredient for making this bread pudding. They play a key role in creating the rich, custard-like texture that defines the dessert. Eggs help bind the ingredients together, provide structure, and contribute to the overall creaminess and flavor. Without eggs, the pudding wouldn’t set properly or achieve its traditional consistency.
How to Store
Room Temperature
Since this recipe is rich with dairy and eggs, I do not recommend storing it on the counter.
Refrigerate
It’s best to store any leftovers in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy it again, reheat individual servings in the microwave for 30-60 seconds to get those chocolate chips perfectly melty.
For larger portions, warm the bread pudding in a low oven. Place it in an oven-safe dish, cover with foil, and heat at 300-325°F until it’s warmed through.
Freezing Instructions
You can freeze bread pudding for up to 2 months. Wrap the bread pudding tightly in plastic wrap to prevent freezer burn. Then, add an extra layer of foil around the plastic wrap for added protection and place it in the freezer.
Thawing: When ready to enjoy, transfer the bread pudding from the freezer to the refrigerator to thaw overnight.
Preheat and Reheat: About 40 minutes before baking, remove the pudding from the refrigerator to bring it to room temperature. Unwrap the plastic wrap, cover the casserole with aluminum foil, and reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
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Related Chocolate Recipes
Recipe
Chocolate Chip Bread Pudding
Equipment
- 1 9' square inch pan
Ingredients
- 6 cup bread cubes (brioche) (15 bread slices) 1 lb loaf
- 1 cup semisweet chocolate chips (180 g)
- 2 cup milk (473 ml)
- 2 eggs
- ½ cup castor sugar (100 g)
- ¼ cup brown sugar (50 g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (5 ml)
- 4 tablespoon butter (57 g) cut in small pieces
Instructions
- Preheat the oven to 350°F. Grease a 9-inch square pan or a similarly sized Pyrex dish.
- Cut the bread into approximately one-inch pieces and set aside.
- In a large bowl, combine the milk, sugars, eggs, salt, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Gently fold the bread cubes and ¾ cup chocolate chips into the mixture, being careful not to overmix or the bread may start to break down.
- Pour the mixture into the prepared baking pan, then sprinkle the remaining chocolate chips on top and dot with butter pieces.
- Bake the pudding for 40 to 45 minutes, until the custard is set but still slightly wobbly, and the edges of the bread are nicely browned.
- Enjoy the bread warm or at room temperature.
Notes
-
- For a quicker and more convenient preparation, blend all the custard ingredients together in a blender. This method ensures that the mixture is thoroughly combined and smooth, making it easier to incorporate into your bread pudding.
- For best results, use dry or stale bread for this bread pudding. Stale bread helps prevent the pudding from becoming too soggy, ensuring a better texture.
- If you only have fresh bread, you can dry it out by letting it sit on the counter for three to four hours or by baking it at a low temperature (150 - 200 F) for about 20 minutes.
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