Old Fashioned Chocolate Chip Bread Pudding
- Time: 15 min active + 55 min cooking + 15 min resting
- Flavor & Texture: Custardy center with chestnut brown-browned tops
- Perfect for: Family Sunday dinners or cozy winter nights
Table of Contents
Picture the scent of melted butter and cinnamon drifting through every room. As you pull the baking dish from the oven, you'll find a deep, caramelized glossy amber crust that crackles slightly under your touch. Inside, you'll discover pockets of molten chocolate and tender, custard-infused bread.
This is the kind of dessert that brings a sense of warmth and belonging to the table. It's substantial, comforting, and feels like a warm embrace in every spoonful.
Whether you are repurposing yesterday's challah or a bit of leftover brioche, this chocolate chip bread pudding is a wonderful approach to reducing waste while creating something truly indulgent.
Chocolate Chip Bread Pudding
Warm Custard: Heating the milk and cream opens the bread's pores, which makes this chocolate chip bread pudding absorb the liquid in minutes rather than hours.
Dry Bread: Stale bread is denser and thirstier, so it drinks up the eggs and sugar without turning into mush.
Pudding Press: Pushing the cubes down with a spatula forces the custard into every gap, ensuring no dry spots remain in the center.
| Original Ingredient | Budget Substitute | Impact | Savings |
|---|---|---|---|
| Brioche/Challah | French Bread | Slightly less rich, more structural | High |
| Vanilla Bean Paste | Vanilla Extract | Loss of tiny black seeds | Low |
Essential Tools
2 Must-Have Items
A 9x9 inch baking dish is the right size for this recipe to get that thick, custard-heavy layer. You'll also need a wide mixing bowl to toss the bread and chips without crushing the cubes.
Gathering Your Essentials
For the Pudding Base
- 450 g stale Brioche or Challah bread, cubed Why this? Higher egg and butter content makes it richer
- 170 g semi-sweet chocolate chips
- 2 g ground cinnamon
- 1.5 g salt
- 3 large eggs
- 150 g granulated sugar
- 480 ml whole milk
- 240 ml heavy cream
- 15 ml pure vanilla extract
- 56 g unsalted butter, melted
For the Creamy Vanilla Sauce
- 113 g unsalted butter
- 150 g granulated sugar
- 240 ml heavy cream
- 5 ml vanilla bean paste
- 0.5 g salt
Ingredient Roles
| Component | Purpose | Substitute Notes |
|---|---|---|
| Stale Bread | Structural base | Use French bread for a firmer bite |
| Heavy Cream | Fat for richness | Coconut cream works but adds coconut flavor |
| Eggs | Binding and lift | No direct substitute without changing texture |
| Cinnamon | Warmth | Nutmeg is a good approximation |
Bringing It Together
1. Preparing the Base
Bring the oven to 180°C (350°F) and butter a 9x9 inch baking dish. In a large mixing bowl, toss 450 g cubed bread with 2 g ground cinnamon and 1.5 g salt. Gently stir in 170 g semi-sweet chocolate chips until they are evenly dispersed.
2. The Quick-Soak Method
Using a separate bowl, whisk 3 large eggs and 150 g granulated sugar until pale in color. Warm 480 ml whole milk and 240 ml heavy cream in a microwave or saucepan until steaming but not boiling. Gradually whisk this hot liquid into the eggs.
Stir 56 g melted butter and 15 ml pure vanilla extract into the custard. Pour this smooth liquid over the bread, pressing the pieces down with a spatula to ensure total submersion. Allow it to soak for 10 minutes. Note: This pause is when the magic happens and the bread drinks the liquid.
3. The Golden Bake
Transfer the contents to the baking dish. Bake for 45–55 minutes until the edges are deep golden brown, the top is rich brown, and the center is set. Confirm the internal temperature has reached 71°C (160°F) using a thermometer.
4. Preparing the Vanilla Sauce
As the pudding rests, melt 113 g unsalted butter and 150 g granulated sugar in a pan over medium heat. Mix in 240 ml heavy cream, 5 ml vanilla bean paste, and 0.5 g salt. Let it simmer for 3–5 minutes until the sauce is thick enough to coat the back of a spoon.
Divide this chocolate chip bread pudding recipe into 12 squares and serve warm with the sauce poured over each piece.
Fixing Common Issues
When It Stays Runny
If the center jiggles too much or feels liquid, the bread might have been too fresh. Fresh bread doesn't absorb liquid as fast as stale bread, leaving excess custard at the bottom.
Dry Bread Pockets
This happens when the cubes aren't fully submerged. If you see dry spots after baking, it means the "press" step was skipped or the bread was too tightly packed.
Sauce Separating
If the butter and cream split, the heat was likely too high. Whisk vigorously over low heat to bring it back together.
| Problem | Fix |
|---|---|
| Runny center | Bake 5–10 mins more |
| Dry cubes | Press bread down more firmly |
| Broken sauce | Lower heat and whisk fast |
| Portions | Bread (g) | Eggs | Milk (ml) |
|---|---|---|---|
| 6 portions | 225 | 1-2 | 240 |
| 12 portions | 450 | 3 | 480 |
| 18 portions | 675 | 4-5 | 720 |
Storage and Leftovers
Keep leftover squares in a sealed tub in the fridge for up to 4 days. When you're ready to eat them, pop a slice in the oven at 150°C (300°F) for 10 minutes, until the centre reaches 74°C (165°F) on a thermometer. This brings back the crispness of the top.
You can also wrap individual squares in foil and freeze them for up to 2 months. Thaw a piece in the fridge overnight before reheating it in the oven.
Try These Variations
To create a bolder flavor profile, use dark chocolate instead of semi-sweet and sprinkle some coarse sea salt over the top before it goes into the oven. You can also customize this chocolate chip bread pudding by folding in chopped pecans or dried cranberries for added texture.
If you prefer a portable treat, check out these chocolate chip cookies. Or, for a morning-friendly version, give my chocolate chip muffins a try.
Serving Tips
I recommend using shallow bowls for serving, allowing the vanilla sauce to pool around the edges. A few fresh raspberries or an orange slice on the side provides a refreshing contrast to the rich custard. Since the sauce is already sweet, there is no need to dust the top with powdered sugar.
Your Questions, Answered
How do I make chocolate chip bread pudding?
Combine cubed bread with cinnamon, salt, and chips, then soak in a custard of eggs, sugar, milk, cream, and butter. Bake at 180°C (350°F) for 45–55 minutes and serve with the accompanying vanilla sauce.
Is this an old-fashioned style of bread pudding?
Yes, it follows the classic custard-base method. It uses rich dairy and eggs to create the dense, comforting texture found in traditional recipes.
Can this bread pudding be made quickly?
Yes, the active preparation is very fast. While it bakes for nearly an hour, you can have the mixture ready for the oven in about 25 minutes, including the 10-minute soak.
Will this recipe serve a crowd?
Yes, it yields 12 generous squares. The 9x9 inch baking dish size is ideal for serving a medium-sized group or family.
Does this recipe include a sauce?
Yes, it features a cooked vanilla sauce. This is made by simmering butter, sugar, heavy cream, and vanilla bean paste until thick enough to coat a spoon.
Should leftovers be refrigerated?
Yes, keep leftover squares in a sealed tub in the fridge for about 5 days. Reheating them in the oven at 150°C (300°F) for 10 minutes, until the centre reaches 74°C (165°F), restores the crispness of the top.
Why use stale bread instead of fresh?
Stale bread absorbs the custard more effectively. Fresh slices often become too mushy, whereas older brioche or challah maintains its structure during baking.
Could I use milk chocolate instead?
Yes, though the result will be significantly sweeter. If you enjoy that profile, you can use the same logic as our chewy chocolate chip cookies recipe.