Description
This luscious Chocolate Chip Bread Pudding with Cream Sauce is a comforting dessert featuring tender brioche or challah bread cubes soaked in a rich custard, studded with semi-sweet chocolate chips, and baked to golden perfection. Finished with a warm, creamy vanilla sauce, it’s the perfect cozy treat for any occasion.
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 to prevent sticking. Spread the brioche or challah bread cubes evenly in the dish to form the base of your bread pudding.
- Mix Custard: In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and eggs until the mixture is smooth and well-combined, creating the custard that will soak into the bread cubes.
- Assemble: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked adequately. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard well. Then, sprinkle the semi-sweet chocolate chips evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the custard is set and the top of the pudding turns a beautiful golden brown color.
- Prepare Cream Sauce: While the bread pudding bakes, combine the heavy cream, sugar, and butter in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla extract to finish the sauce.
- Serve: Once the bread pudding is done, drizzle the warm cream sauce generously over individual servings. Serve immediately for a deliciously comforting dessert experience.
Notes
- Using brioche or challah bread adds richness and a tender texture, but other slightly dense breads can also work.
- Allowing the custard to soak into the bread for 10 minutes ensures a moist, cohesive pudding.
- Serve the pudding warm with the cream sauce for best flavor and texture.
- For a nuttier variation, consider adding chopped nuts with the chocolate chips before baking.
- Leftovers can be refrigerated and gently reheated before serving.
