Chocolate Chip Bread Pudding
User Reviews
5
Chocolate Chip Bread Pudding
Description
Chocolate Chip Bread Pudding combines cubed brioche bread with melted butter and semisweet chocolate chips, then soaks in a creamy custard made from half-and-half, sugar, eggs, yolks, vanilla extract, and a pinch of salt. The mixture rests to allow the bread to absorb the custard before baking in a buttered dish until the top is golden brown and the center is set but still moist. A drizzle of melted butter and a dusting of brown sugar before baking create a caramelized crust.
The accompanying caramel sauce is made by gently cooking brown sugar, half-and-half, butter, and salt until thickened, then finished with vanilla. This sauce adds a rich, buttery sweetness that pairs perfectly with the bread pudding's soft texture and chocolate bits.
This dish is served warm and accented by the luscious caramel sauce, making it suitable for a decadent dessert or a rich breakfast treat during the holiday season when a comforting, indulgent dish is desired.
The bread cubes should be pressed occasionally into the custard during the soaking period to ensure they absorb enough liquid, and the pudding is baked until the center is set while retaining moisture for a tender bite. The caramel sauce can be prepared in advance and refrigerated for convenience.
Ingredients
- 1 pound brioche bread cut into 1-inch cubes
- 10 tablespoons butter melted, unsalted
- 1 cup semisweet chocolate chips
- 2 ½ cups half and half
- 1 cup sugar
- 6 egg large
- 4 egg large yolks
- 2 tablespoons vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons dark brown sugar
Caramel Sauce Recipe:
- 1 cup brown sugar packed
- ½ cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Butter 13x9 -inch baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to the prepared dish.
- Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into liquid. Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until golden brown, and set in center, about 1 hour. Serve warm with Caramel Sauce.
To make the caramel sauce:
- Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold and use as needed.
Notes
- This bread pudding can be served as a dessert or a rich holiday breakfast offering.
- Press bread cubes into the custard during soaking to fully absorb the liquid.
- Prepare caramel sauce ahead of time and refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Calories | 910kcal | 46% |
| Carbohydrates | 91g | 30% |
| Protein | 15g | 30% |
| Fat | 54g | 83% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 378mg | 126% |
| Sodium | 396mg | 17% |
| Potassium | 357mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 67g | 134% |
| Vitamin A | 1617IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 197mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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