Description
This Chocolate Chip Bread Pudding is a decadent and comforting dessert made with stale bread soaked in a rich custard, studded with semi-sweet chocolate chips, and baked to golden perfection. Perfect for using up leftover bread and impressing guests with a warm, gooey treat.
Ingredients
Scale
Primary Ingredients
- 6 cups stale bread, cubed (French or brioche works well)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your bread pudding.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and make cleanup easier.
- Cube Bread: Cut the stale bread into bite-sized cubes and evenly spread them into the prepared baking dish, creating the base of your pudding.
- Mix Wet Ingredients: In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Combine Mixtures: Pour the custard mixture evenly over the bread cubes. Gently press down to ensure the bread absorbs the flavors and custard thoroughly.
- Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips over the top and gently fold them into the mixture, distributing the chocolate throughout the bread pudding.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the pudding is set and the top is a lovely golden brown.
- Cool: Remove the bread pudding from the oven and allow it to cool for 10-15 minutes. This helps it set further and makes serving easier.
- Optional Dusting: For an elegant finishing touch, dust the top with powdered sugar before serving. This adds a bit of sweetness and visual appeal to your dessert.
Notes
- Use stale bread for best texture; fresh bread can result in a soggy pudding.
- French or brioche bread works particularly well due to their rich texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Ensure the bread is fully soaked with the custard mixture for a creamy interior texture.
- For a nutty twist, consider adding chopped walnuts or pecans along with the chocolate chips.
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
