This Chocolate Chip Bread Pudding with Cream Sauce is the ultimate comfort dessert, combining rich, custardy bread pudding with gooey chocolate chips and a luscious cream sauce. It’s perfect for cozy nights or special gatherings when you want to impress without too much effort.
Why You’ll Love This Recipe
I adore this recipe for its simplicity and indulgence. The bread pudding is soft and creamy, with bursts of melted chocolate chips in every bite, while the cream sauce adds a silky, sweet finish. It’s also versatile—you can customize it with your favorite add-ins or adjust it to your preferred sweetness level. Plus, it’s an excellent way to use up day-old bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread Pudding:
4 cups cubed bread (preferably brioche or challah)
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
Directions
For the Bread Pudding:
Prepare Bread: I start by preheating the oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. Then, I spread the bread cubes evenly in the dish.
Mix Custard: In a large bowl, I whisk together the milk, cream, sugar, vanilla, and eggs until everything is fully blended.
Assemble: I pour the custard mixture over the bread cubes, making sure every piece gets soaked. After letting it sit for 10 minutes, I sprinkle the chocolate chips evenly on top.
Bake: I bake it for 35–40 minutes, watching for a golden-brown top and a set custard.
For the Cream Sauce:
Heat Ingredients: In a small saucepan over medium heat, I combine the heavy cream, sugar, and butter. I stir until the sugar dissolves and the sauce thickens slightly, which takes about 5 minutes.
Finish: I remove the pan from the heat and stir in the vanilla extract.
Serve:
I drizzle the warm cream sauce generously over the bread pudding just before serving for a decadent treat.
Servings and Timing
Servings: This recipe serves about 6 people.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Variations
Add Fruit: I like adding fresh or dried fruit like raspberries, blueberries, or raisins for a fruity twist.
Spice It Up: A pinch of cinnamon or nutmeg in the custard adds warm spice notes.
Different Chocolate: Swap semi-sweet chocolate chips for dark, white, or milk chocolate for different flavors.
Alternative Breads: Croissants, French bread, or even leftover rolls work well if brioche or challah isn’t available.
Nutty Delight: Chopped nuts like pecans or walnuts add a satisfying crunch.
Storage/Reheating
I store leftover bread pudding in an airtight container in the fridge for up to 3 days. To reheat, I pop individual servings in the microwave for 20–30 seconds or bake the entire dish at 300°F (150°C) for 10 minutes. The cream sauce can also be refrigerated and gently reheated on the stove or in the microwave.
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FAQs
Can I use stale bread for this recipe?
Yes, stale bread works perfectly as it absorbs the custard better, creating a richer texture.
Can I make this bread pudding ahead of time?
Absolutely! I assemble it up to a day in advance, cover it, and refrigerate it. When ready to bake, I just pop it in the oven.
What if I don’t have heavy cream?
You can substitute with half-and-half or full-fat milk for the custard and sauce, though the texture might be slightly less rich.
How do I know when the bread pudding is done?
I check for a golden top and jiggle the dish slightly. If the center is set and no longer wobbly, it’s done.
Can I freeze bread pudding?
Yes, I freeze baked and cooled bread pudding in an airtight container for up to 2 months. Thaw it in the fridge overnight before reheating.
Conclusion
Chocolate Chip Bread Pudding with Cream Sauce is a warm, decadent dessert that’s easy to prepare yet incredibly satisfying. With its rich flavors and adaptable nature, it’s a recipe I turn to for both weeknight treats and festive occasions. Give it a try, and I think you’ll fall in love with its comforting charm.
📖 Recipe:
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Chocolate Chip Bread Pudding with Cream Sauce
- Total Time: 50–55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the ultimate comfort dessert with Chocolate Chip Bread Pudding with Cream Sauce! Featuring soft, custardy bread pudding studded with gooey chocolate chips and topped with a luscious cream sauce, this irresistible treat is perfect for cozy nights or special gatherings.
Ingredients
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 oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and spread the bread cubes evenly.
- Mix Custard: Whisk milk, cream, sugar, vanilla, and eggs in a large bowl until smooth.
- Assemble: Pour custard over bread cubes, ensuring they soak evenly. Let sit for 10 minutes. Sprinkle chocolate chips over the top.
- Bake: Bake for 35–40 minutes or until the custard sets and the top is golden brown.
- Prepare Cream Sauce: In a small saucepan, heat cream, sugar, and butter over medium heat, stirring until sugar dissolves and the sauce thickens slightly (about 5 minutes). Remove from heat and stir in vanilla.
- Serve: Drizzle warm cream sauce over the bread pudding before serving.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 300°F (150°C) for 10 minutes.
Make Ahead: Assemble up to a day in advance, cover, and refrigerate. Bake when ready.
Customization: Add fruit, nuts, or spices like cinnamon for variety.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
