It's not the holiday season without some decadent breakfast, am I right? How about this Chocolate Chip Bread Pudding with a homemade Caramel Sauce drizzle for your Christmas morning breakfast?
I'm partial to a breakfast that could also double as a dessert - and this bread pudding is the perfect example of such a thing! So is this pull apart bread 🙂 Soft brioche bread that's baked into a bread pudding with chocolate chips and the drizzled with a bit of caramel sauce! How could you go wrong with that? It's perfection and I can guarantee that it will be a very welcome addition to your holiay agenda! If you want have brioche left over from this recipe, whip up some caramelized french toast!
Chocolate Chip Bread Pudding
It’s not the holiday season without some decadent breakfast, am I right? How about this Chocolate Chip Bread Pudding with a homemade Caramel Sauce drizzle for your Christmas morning breakfast?
Ingredients
- 1 pound brioche bread cut into 1-inch cubes
- 10 tablespoons unsalted butter melted
- 1 cup semisweet chocolate chips
- 2 ½ cups half and half
- 1 cup sugar
- 6 large eggs
- 4 large egg yolks
- 2 tablespoons vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons dark brown sugar
Caramel Sauce Recipe:
- 1 cup packed brown sugar
- 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 is so decadent you can use it as a dessert. But when holiday season is here, no one will complain about a rich breakfast either!
Nutrition Information
Calories: 910kcal | Carbohydrates: 91g | Protein: 15g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 378mg | Sodium: 396mg | Potassium: 357mg | Fiber: 2g | Sugar: 67g | Vitamin A: 1617IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 3mg
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How should the bread pudding look before putting it in the oven? Mine seems to be a little too liquid. You can only see a little amount of bread. Should I pour some liquid out or add some more bread?
no need to pour anything out!! bake it and enjoy
I finally figured out how to watch your show on QVC/HSN and am loving it! I am trying to find your coconut bread pudding recipe you made on the first show but can’t seem to find it. Any helpful hints?
This was so delicious!! Served it at a dinner for friends and we all loved it!! Will definitely make again.
Can this be made the night before? And how long is too long in the fridge?? Thank you!!
This was my first bread pudding! I made a few adjustments based on my pantry. My SO has a huge sweet tooth and it was his birthday so I added both semisweet and milk chocolate chips + Nutella. I used 3 day old croissant bread and then discovered my vanilla extract bottle was empty! I won’t say how that happened, but I bake rarely and my SO...I was worried that the bread pudding and caramel sauce would suffer without the vanilla extract. The bread pudding turned out amazing! P.S. I’m buying vanilla extract @ the store today.
This was my first time making bread pudding. I had some at an event served with vanilla ice cream and a blackberry compote. I kept thinking how good it would taste with chocolate. I am the type to try something and believe I can make it myself, so I searched the internet and found this recipe; this was so very delicious. I soaked the bread in the custard overnight in the fridge. I got up the following day and baked it for about 50 minutes -- it was terrific. It was not overly sweet. I planned to make it with a rum caramel but did not. I served it with ice cream.
I made this recipe but with panettone for Christmas and it was to die for
genius
Hey Gaby! Making this now and just wanted to check on the measurements for the vanilla extract - should it read ‘teaspoons’ rather than ‘tablespoons’? We went with tablespoons but it seems a lot.... Thanks so much! Nicole
Update: I think tablespoon must be correct, it turned out amazing. We ate it for brunch both Christmas Eve and Christmas Morning - even better second day! So delicious. Highly recommend and it will be on repeat in our house!!! Merry Christmas everyone! Xx
This. Is. FANTASTIC. Great directions, and the recipe is super easy to bring all together. The result is phenomenal!
Think I could make this the night before and just bake in the morning?
yes
Made this bread pudding and it was so yummy! A hit for everyone in my family. And the caramel sauce I could eat by the spoonful 🙂
This is perfect for any occasion!!