This easy Chocolate Chip Bread Pudding recipe is full-proof. I’m sure we all have that leftover bread that we try not to throw away or use up before it turns. I made Dutch Oven Bread the other day, wanted only a few pieces for toasts with some eggs and Maple Fennel Bacon. Today I have more than half loaf left. Nothing is better than fresh baked bread. I could make croutons, but my husband would end up throwing it in the woods for birds. Which they will probably not come and end up having a bunch of raccoons instead. ha! I guess I’d better go with the bread pudding today.
Bread pudding is really easily, and trust me, I am not an excellent baker so when I say it’s easy, it really is. There’s room to customize too. Consider adding fresh or dried fruit or chocolate chips (like this one) or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes for a great brunch, breakfast or dessert dish. You can serve with some ice cream, whipped cream or powder sugar. Mmmmm… and the smell of the fresh baked bread pudding is heavenly.
One time, I made it with this beautiful loaf of cinnamon raisin brioche from my favorite French pastry in our city. It’s called Le Petit Paris, where I always stop after my 50-min sweaty workout at the Pure Barre studio. Yes… I need to workout, to be strong and able to eat stuff I want to eat :-). The bakery is amazing and they only make this cinnamon raisin brioche once in a while. It’s like fluffy cinnamon rolls with raisin, but without sugary frosting, only a touch of sweet and thin cinnamon sugar crunch on top. My first thought, this puppy was $9! Nope, no way I’m going to throw it away. So I turned it into cinnamon raisin bread pudding using the same base as this Chocolate Chip Bread Pudding recipe. You can use any kind of milk, like almond or soy. I like using vanilla soy milk. For sweetener, I mostly use agave
Let’s cook some food! (or let’s bake bread pudding!)
In a small pot or saucepan over low heat, warm milk, butter, vanilla, sugar (or agave
Take of the heat, let it cool. Meanwhile, butter your baking dish.
Fill it with cubed bread.
Add eggs to the cooled milk mixture and whisk.
Pour the egg mixture over the bread. Top with chocolate chips, fresh or dried fruit. Let it sit at room temperature for about one hour.
Heat oven to 350 °F.
Bake for 30 to 40 minutes, or until custard is set, but still a little wobbly and edges of bread have browned.
Serve warm or at room temperature with some ice cream, whipped cream, or powder sugar on top. Enjoy!
Hope you give this Chocolate Chip Bread Pudding a try, the recipe card is below. If you would like to share your comments or ideas of your bread pudding, the comment box is below.
- 2 cups milk
- 2 tablespoons unsalted butter, more for greasing baking pan
- 1 teaspoon vanilla extract
- ⅓ cup agave (or sugar)
- pinch salt
- 5-6 cups of day old bread, cut into 2-inch cubes
- 4 eggs
- ¼ cup chocolate chip, fresh or dried fruit
- powder sugar, whipped cream or ice cream (optional)
- In a small pot or saucepan over low heat, warm milk, butter, vanilla, sugar (or agave) and salt. Whisk until the butter melts and everything gets combined. We're just warming it up here, not boiling. Take of the heat, let it cool.
- Meanwhile, butter your baking dish. Fill it with cubed bread.
- Add eggs to the cooled milk mixture and whisk.
- Pour the egg mixture over the bread. Top with chocolate chips, fresh or dried fruit. Let it sit at room temperature for about one hour.
- Heat oven to 350 °F.
- Bake for 30 to 40 minutes, or until custard is set, but still a little wobbly and edges of bread have browned.
- Serve warm or at room temperature with some ice cream, whipped cream, or powder sugar on top. Enjoy!
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