Chocolate Chip Bread Pudding is an easy and delicious recipe to use up any bread that’s past its prime. Stale bread is soaked in sweet custard and tossed with chocolate chips then baked until puffed and golden. It’ll be awesome.

I love bread. It may be one of the most excellent things ever created in all the universe. Tearing off a hunk of bread, slathering it with salted butter, putting it in your mouth, closing your eyes and chewing slowly. . . It’s a beautiful moment. Bread is a wonderful thing, and should never be wasted.

I love recipes that can use up stale bread, and chocolate chip bread pudding is one of my favorites. I used sourdough bread this time, but you should use up whatever you have hanging around. If you’re bread isn’t stale yet, break it up into chunks and spread it out on a baking sheet for a while. The bread then gets soaked in a sweet custard mixture, baked until puffy and golden, and consumed warm with choirs of angels in the background.

My husband doesn’t like bread pudding, and I think he’s completely insane. It’s sweet and chewy and infinitely adaptable. This one is made with chocolate chips, but you can take it in nearly any direction. I’ve made a tropical version, and savoury bread pudding is pretty awesome, also. Not as good as chocolate, though. It’s really a shame that I’ll have to eat all this by myself.

If you’ve never met a bread basket you didn’t love, you should definitely make this bread pudding for your next dessert. The smell alone is enough to drive you crazy. It’s gonna be awesome!

Chocolate Chip Bread Pudding

Puffy, chewy, sweet, and chocolaty bread pudding makes me outrageously happy.

Author: Renee Rendall
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes

Ingredients

Scale

250 grams of stale bread, cut or torn into chunks
100 grams chocolate chips
3 eggs
40 grams (1/4 cup) brown sugar
2 tablespoon Kahlua
125 ml (1/2 cup) heavy cream
500 ml (2 cups) whole milk

Instructions

Preheat oven to 350 and lightly spray a 9-inch pie pan with non-stick spray. I’d choose a deeper pie pan if the option is available.
Put your stale bread chunks in the pie pan and sprinkle the chocolate chips over the top.
In a small mixing bowl, whisk together eggs, brown sugar, Kahlua, heavy cream, and whole milk. Pour this mixture over the bread and press the bread down to help it absorb the liquid. Leave this to soak for about 20 minutes.
Bake bread pudding for about 40 minutes or until just set. Allow to cool for a few minutes so you don’t burn yourself. It will be nearly impossible to resist.
You can cover this and keep it in the fridge for a few days. I suggest warming it in the microwave for about a minute before serving.

Keywords: Bread, Custard, Chocolate Chips

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