Chocolate Chip Bread Pudding
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Warm, gooey, & chocolatey! This easy Chocolate Chip Bread Pudding is the perfect dessert to use any leftover/stale bread.
Bread pudding. It’s one of those desserts that you ever love or hate. For the longest time, I was definitely the latter. The thought of bland, soggy bread was just NOT my idea of a delicious dessert (I’d much rather have a big slice of tiramisu!). But then, we made this chocolate chip bread pudding and everything CHANGED!
It’s not only FULL of chocolate chips (which, in my opinion, does make everything better), we used some of our leftover challah and soaked it in a cinnamon vanilla custard. This created a depth of flavor that only enhanced the chocolate and made it 10x better! Oh, and the best part? The bread gets slightly crispy with all the gooey, melty chocolate underneath. It’s seriously SO good!!
See what one of our readers had to say:
This Chocolate Chip Bread Pudding Is:
- Quick & easy to make
- Uses ingredients you probably already have in your kitchen
- Overflowing with chocolate chips
- Perfect to make as individual treats or one large dessert
- A great way to use up any leftover bread.
- Crispy on top with a center that’s soft and gooey.
So, what are we waiting for? Let’s make it!
Bread Pudding Ingredients
Just a few basic ingredients and you’ll have the most delicious bread pudding in less than 2 hours!
- Eggs
- Unsalted Butter
- Sugar
- Salt, Vanilla, Cinnamon
- Whole Milk, Heavy Cream
- Challah
- Chocolate Chips
⊹ Quick Tip! ⊹
Make sure all of your ingredients are room temperature! If the milk/cream or eggs are too cold, that will cause the melted butter to solidify and may cause greasy spots within your pudding.
Just Mix Everything Together
This recipe is SUPER straightforward. Whisk together eggs, butter, sugar, salt, vanilla, milk, cream, and cinnamon. Then, stir in the bread and chocolate chips and you’re ready to bake!
We found that it took about 50-60 minutes for the custard is set and the internal temperature to reach around 170℉/77℃. Depending on the type of casserole and how your oven cooks, the bread pudding may take more or less time!
This bread pudding tastes fantastic while it’s still a little warm out of the oven, but tastes even better with a dusting of powdered sugar or a scoop of vanilla ice cream on top!
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When you make this Chocolate Chip Bread Pudding, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Chocolate Chip Bread Pudding
Ingredients
- 5 large eggs, room temperature
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups whole milk
- ¾ cup heavy cream
- ¾ teaspoon ground cinnamon
- 13 ounces challah, cubed
- 10 ounces chocolate chips
Instructions
- Heat oven to 350℉/177℃.
- Spray an 11-inch round or 8-inch x 12-inch casserole with cooking spray. Set aside.
- In a large bowl, whisk together eggs, butter, sugar, salt, vanilla, milk, cream, and cinnamon.
- Stir in bread cubes and chocolate chips.
- Pour into prepared pan.
- Bake for 50-60 minutes, or until custard is set. (The internal temperature should be at least 170℉/77℃.)
- Allow to cool for 30 minutes before slicing.
Notes + Tips!
- Be sure to coat the bread ENTIRELY with the custard.
- Depending on the type of bread you use, it will vary how it absorbs the custard. Our challah was ready to bake immediately after adding it to the custard. If your bread seems to be dry and not absorbing, you may have to wait until the bread absorbs the custard to bake it.
- If you’re having trouble keeping the bread down while trying to soak it, use a slightly smaller casserole to set on top of the bread to weight it down.
- Be careful when baking this casserole! It can be hard to tell when it’s done. When it’s puffed in the middle and you can’t see any more runny custard, that means it’s done.
- You may have to cover this casserole with foil to prevent over-browning.
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Hi can I prep this the night before and let custard soak into bread, and then bake in the morning?
Hi Mai! That should work without any problems! If you give it a try, be sure to let us know 😊 x, Caylie
All I have is skim milk but I have heavy cream. Can I do some substituting for part of the skim milk with the heavy cream and then add the regular amount of heavy cream as well? Or do I need to go to the store?
Hi Sharon! You can just use skim milk. It won’t be as rich, but it should bake fine. Let me know if you have any other questions.
Made this using 9x 13 pan. Used little less cinnamon and threw in some Heath pieces. Couldn’t really taste them, but I will try that next time with more pieces and less Cinnamon I Baked about 48 min. Delicious!!!!! Thank you.
Hi Marie! So happy you enjoyed it!! Adding Heath pieces sounds SO good! Definitely sounds like something I should the next time I make this. Thanks so much for giving the recipe a go and for taking the time to leave a comment! 😊 x, Caylie
Really delicious. I used stale croissants and it was perfect. Serving with cinnamon ice cream! Thank you for the recipe.
Hi Kathy! I’m so happy to hear you enjoyed this recipe 😊 Happy holiday’s! x, Caylie
I love chocolate and this chocolate chip bread pudding looks so easy to bake. I can’t wait to try it out myself.
My daughter would love this, for sure. I love that it is so easy to bake. I can’t wait to see my daughter’s face.
This chocolate chip bread pudding looks delicious. I’ll pass the recipe along to some of my friends.
Holy yum!!! I so love bread pudding, and now adding chocolate to it. What an indulgent dessert!!! Love some with some coffee right now
I’m already drooling over here. I think I actually have everything I need to make this right now. I know what’s for dessert tonight!
Oh la la! This is one of those recipes I’d just like to dive into and eat my way out of. The best chocolate chip bread pudding I’ve tried – and I’ve tried a lot!
Oh my gosh, this looks heavenly! I need to give this recipe a try next time I have guests over, it’s sure to be a huge hit.
We hope you love it! x, Caylie
Just made this. Can’t wait to taste it. The whole house has smelled so yummy this evening. I won’t be able to taste until tomorrow as I’ve made it too late but I’m sure it will be delicious.
Hi Elvia! We hope you love it 🥰 x, Caylie
I just made this using leftover cubes of sugared donuts. I omitted the sugar in the recipe and it is amazing!
Hi Allison! That sounds SO. GOOD. 😍 I’m so happy it turned out well. Thank you for making our recipe! x, Caylie
With what can I substitute the butter?
Also, can I make it with a rectangle or a pie pan? Thanks!
Hi Kim! You should be able to substitute vegetable oil for the butter without any problems. You can definitely make it in a rectangular pan. The size is listed in the recipe card. A pie pan will be too small. Let me know if you have any other questions.