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?

Chocolate Chip Bread Pudding from www.whatsgabycooking.com (@whatsgabycookin)

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!

Chocolate Chip Bread Pudding from www.whatsgabycooking.com (@whatsgabycookin)

Chocolate Chip Bread Pudding

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Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

Ingredients

  • 1 1- pound loaf brioche bread cut into 1-inch cubes
  • 10 tablespoons unsalted butter melted
  • 1 cup semisweet chocolate chips
  • 2 1/2 cups half and half
  • 1 cup sugar
  • 6 large eggs
  • 4 large egg yolks
  • 2 tablespoons vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons dark brown sugar

Caramel Sauce Recipe:

  • 1 packed cup brown sugar
  • 1/2 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.
Chocolate Chip Bread Pudding: Chef Vision

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19 comments

  1. Monika

    This is perfection!!! It would make a very special Christmas or New Year breakfast!!

  2. Happy Valley Chow

    That looks absolute delicious! Fantastic recipe, can’t wait to try. Pinned! 🙂

  3. Beverley

    this just screams , eat me and I’m sure that there are no left overs , delicious and thank you xoxo

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  5. Heather

    Made this tonight…so ridiculously good! It was a hit…and super easy to put together.

  6. katie

    looks amazing! For a gluten- free version, what kind of bread do you reccomend?? Just regular samdwhich bread from TJ’s or the udis baguettes maybe??

  7. Ilene Anderson

    Love this! How would you recommend proportioning this recipe to make mini bundt cake size bread puddings? How long should this bake in the mini bundt cake pans?
    Thank you!

    • Gaby

      I haven’t tested it that way so I can’t say for sure!!

  8. Kaitlyn

    If I wanted to make this ahead of time, could I reheat? Or just let it sit in the custard until ready to cook