Description
This rich and comforting Chocolate Chip Bread Pudding with a luscious cream sauce is a delightful dessert perfect for any occasion. Made with tender brioche or challah bread soaked in a creamy custard, dotted with semi-sweet chocolate chips, and baked to a golden perfection, then topped with a smooth, warm vanilla cream sauce. It’s a classic treat that combines the texture of bread pudding with the indulgence of chocolate and cream.
Ingredients
Scale
Bread Pudding
- 4 cups cubed bread (brioche or challah preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips
Cream Sauce
- 1/2 cup heavy cream
- 2 tbsp granulated sugar
- 1 tbsp butter
- 1/2 tsp vanilla extract
Instructions
- Prepare Bread: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and evenly spread the cubed brioche or challah bread within it to form the base of your bread pudding.
- Mix Custard: In a large mixing bowl, whisk together whole milk, heavy cream, granulated sugar, vanilla extract, and the eggs until the mixture is smooth and fully combined, creating the custard base.
- Assemble: Pour the custard evenly over the bread cubes in the baking dish, making sure all pieces are well soaked. Allow this to sit for about 10 minutes so the bread absorbs the custard. Then sprinkle the semi-sweet chocolate chips evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the custard is set and the top of the bread pudding is golden brown and slightly crisp.
- Prepare Cream Sauce: While the bread pudding bakes, combine heavy cream, granulated sugar, and butter in a small saucepan over medium heat. Stir frequently until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Remove the pan from heat and stir in the vanilla extract.
- Serve: Once the bread pudding is done baking, allow it to cool slightly, then drizzle the warm cream sauce generously over each serving before enjoying.
Notes
- Use day-old bread for best texture; fresh bread might become too mushy.
- Brioche or challah adds a rich, buttery flavor, but you can substitute with other bread types if desired.
- Letting the bread soak ensures a custardy, tender pudding.
- The cream sauce can be made ahead and reheated gently before serving.
- Feel free to add nuts or substitute chocolate chips with your favorite mix-ins.
