This chocolate chip bread pudding is made with an easy custard made with eggs, vanilla, cinnamon, milk, and plenty of chocolate chips!
This bread pudding is soaked in a delicious mixture and baked to a perfect golden brown. It has delicious pockets of melty chocolate in every bite and is perfect next to a hot cup of coffee or tea!
This recipe is perfect for literally any occasion! Birthday breakfast, holiday mornings, brunch, mother's day, father's day, etc!
If you are looking for more chocolate chip recipes, check out our chocolate chip blondies, no butter chocolate chip cookies, chocolate chip cookie dough cake, small batch chocolate chip cookies, and our oreo chocolate chip cookies.
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Why this recipe works
- This recipe is perfect for you if you have stale bread that you want to use up!
- This is the perfect easy breakfast that can be prepared the night before!
- It has delicious pockets of chocolate in every bite that melts in your mouth.
- This recipe takes 15 minutes to prepare and uses simple ingredients.
- This is the perfect easy and delish breakfast that is super easy to make!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Bread- you can use your favorite bread for this! I used white bread
Melted butter- we used unsalted butter for this recipe. If you want to use salted butter, skip the salt in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need 1 teaspoon of kosher salt for this recipe.
Milk- use whole milk in this recipe. you will need ¾ a cup.
Heavy cream- use room temperature heavy cream for this.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor to the custard. You can use light or dark brown sugar for this.
Eggs- you will need 5 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Cinnamon– You will need 1 teaspoon of ground cinnamon for the custard.
Nutmeg- I added â…“ teaspoon of nutmeg for this. You can use dried ground nutmeg or freshly grated nutmeg.
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.
Instructions
Preheat an oven to 180c (350f) and prepare a 9 by 13 pan with softened butter.
Into a large mixing bowl, add the eggs, milk, heavy cream, sugar, brown sugar, cinnamon, nutmeg, melted and cooled butter, kosher salt, and vanilla extract, and mix with a whisk until well combined.
Cut your bread into cubes and add it to the custard mixture. Gently mix until all the bread cubes are coated with the custard!
Pour ½ of the bread mixture into the 9 by 13 baking dish and top it with ½ of the chocolate chips.
Spread the chocolate chips using a spatula. This step prevents the chocolate chips from sinking into the bottom of the pan.
Top with the rest of the bread mixture and top it with the rest of the chocolate chips. Allow the mixture to soak for 15 minutes before baking.
Bake in a 180c (350f) preheated oven for 50-60 minutes or until the top of the casserole is golden brown, the chocolate chips are melted and the custard is fully baked.
Remove from the oven and let it cool for 10-15 minutes, slice and serve with maple syrup, fresh fruit, or vanilla sauce!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Ensure that you coat every piece of bread with the custard to prevent dry parts in your casserole.
- If you are using old stale bread, it might need more time for the custard to soak into the bread, so let it sit for longer. If you are using fresh bread, you can bake it immediately.
- If your bread pudding browns too quickly, cover it with foil to prevent it from browning quickly, then remove it 10 minutes before it's ready to let it get to a golden brown color.
Faq's
Bread pudding is usually made from one, two, or more old bread, but it can be made with fresh bread as well!
Bread pudding can be served hot or cold. I prefer it hot with a drizzle of maple syrup or vanilla sauce. Serve it how you personally prefer your bread pudding!
No. Bread pudding can sit at room temperature for two hours, and then it needs to be in the fridge for up to 4 days.
Storing
If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. Reheat by microwaving each slice or heat in a preheated 180c (350f) oven for 10-15 minutes.
Freezing
Freeze this after it's cooled completely in an airtight freezer-friendly container for up to 3 months.
We suggest removing the bread pudding from the pan, slicing it into serving sizes, and placing it in an airtight container or wrapping it with a few layers of plastic wrap.
Thaw in the fridge overnight or at room temperature for a few hours and reheat it in a 180c (350f) preheated oven for 5-10 minutes.
Make it ahead
If you want to make this ahead of time, simply follow the instructions as written, and before baking it, wrap the bowl or the baking pan with plastic wrap and let it chill in the fridge overnight.
When you are ready to bake, bake it according to the instructions as written and serve warm!
Substitutions
Gluten-free- you can make this recipe gluten-free by using your favorite gluten-free bread!
Dairy-free- you can make this recipe dairy free by swapping all of the dairy products with your favorite dairy-free products like milk, butter, and heavy cream.
Variations
Bread- we used stale white bread for this recipe, but you can use challah, brioche, or sourdough for this!
Croissant- you can swap the bread with stale croissants if you have them lying around!
Chocolate chips- you can use your favorite chocolate chips for this! You can use white chocolate chips, caramel chocolate chips, milk chocolate chips, dark chocolate chips, etc.
Equipment
More breakfast recipes
Chocolate chip zucchini bread- This chocolate chip zucchini bread is made with shredded zucchini which creates a soft and moist bread that is filled with pockets of melted chocolate.
Cinnamon roll muffins- These cinnamon roll muffins are soft and tender, and are filled with cinnamon flavor, and are topped with a cream cheese glaze.
Homemade cinnamon rolls- These homemade cinnamon rolls are soft, gooey, incredibly light, and fluffy. They are filled with a cinnamon filling and are topped with cream cheese glaze.
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If you liked this recipe
📖 Recipe
Chocolate Chip Bread Pudding
Ingredients
- 1 loaf White bread
- 5 Eggs
- 50 g Butter melted and cooled
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ½ cup Granulated sugar
- ¼ cup Brown sugar
- 2 ½ cups Milk
- ½ cup Heavy cream
- 1 teaspoon Cinnamon
- â…“ teaspoon Nutmeg
- 1 ½ cups Chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prepare a 9 by 13 pan with softened butter.
- Into a large mixing bowl, add the eggs, milk, heavy cream, sugar, brown sugar, cinnamon, nutmeg, melted and cooled butter, kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Cut your bread into cubes and add it to the custard mixture. Gently mix until all the bread cubes are coated with the custard!
- Pour ½ of the bread mixture into the 9 by 13 baking dish and top it with ½ of the chocolate chips. Spread the chocolate chips using a spatula. This step prevents the chocolate chips from sinking into the bottom of the pan.
- Top with the rest of the bread mixture and top it with the rest of the chocolate chips. Allow the mixture to soak for 15 minutes before baking.
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until the top of the casserole is golden brown, the chocolate chips are melted and the custard is fully baked.
- Remove from the oven and let it cool for 10-15 minutes, slice and serve with maple syrup, fresh fruit, or vanilla sauce!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Ensure that you coat every piece of bread with the custard to prevent dry parts in your casserole.
- If you are using old stale bread, it might need more time for the custard to soak into the bread, so let it sit for longer. If you are using fresh bread, you can bake it immediately.
- If your bread pudding browns too quickly, cover it with foil to prevent it from browning quickly, then remove it 10 minutes before it's ready to let it get to a golden brown color.
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