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’s absolutely awesome.
Early on in 2020, which was actually like a hundred years ago, I was working to form better habits around my personal environmental impact. I was making an effort to shop more locally and buy products that used plastic-free packaging. Everything that could be was reusable or refillable or natural or whatever. We were far from perfect, but we were making an effort.
Then Covid-19 landed, and suddenly you couldn’t leave your house, and you didn’t want anyone else touching your stuff, and you couldn’t get half the food you wanted to anyway. Most importantly, you wanted things to feel safe and easy because you were stressed-the-fork-out, and all your good habits went out the window. Or was that just me?
One of my favorite ways to reduce food waste is to make bread pudding. Whether you’ve bought yourself a fancy loaf of bread from the organic bakery, baked your own fresh bread, or just picked up something from the day-old bakery rack on sale at the grocery store, this transformation is going be beautiful. So often I use up half a loaf of good bread, then the rest goes stale before I get a chance to eat the whole thing.
If you take a few minutes to tear or cut your bread into chunks and pop it in the freezer before it goes moldy, you can have bread pudding anytime, and your bread will never go to waste.
How to make Chocolate Chip Bread Pudding
Chocolate Chip Bread Pudding is incredibly easy to make. Chunks of stale bread get soaked in a mixture of eggs, brown sugar, Kahlua, cream, and milk. Scatter some chocolate chips or chopped chocolate over everything. Then just bake it until it’s puffy but still a tiny bit squishy on the inside.
I like to serve this with some freshly whipped cream, but ice cream or custard would also be completely awesome.
And this recipe is so flexible. Add nuts or coconut if you like. Use a mixture of different types or flavors of chocolate. Throw in some berries. Just check your cupboards or the fridge and see what you’ve got hanging around. Nothing need be wasted.
This pandemic will pass. We’ll find a vaccine and get it under control. But we have to make our planet last forever, so it’s time we all started making some changes. Start by turning leftovers into Chocolate Chip Bread Pudding.
Don’t lose your momentum. Check out this post “Be Awesome: Waste Less” for a few other environmentally friendly swaps you can easily make in your home.Print
Chocolate Chip Bread Pudding
Puffy, chewy, sweet, and chocolaty bread pudding makes me outrageously happy.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baked
- Diet: Vegetarian
- 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
- Preheat oven to 350 F (175 C) and lightly spray a baking pan with non-stick spray.
- Put your stale bread chunks in the 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.
- Serve warm with whipped cream if you like.
- 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
Recipe adapted from Kitchen: Recipes from the Heart of the Home by Nigella Lawson.