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 (@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 (@whatsgabycookin)

Chocolate Chip Bread Pudding

5 from 7 votes
Course Breakfast, Dessert
Cuisine American
Servings 8 + servings


  • 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


  • 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.

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Recipe Rating


  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

  4. Easter Brunch Menu – What's Gaby Cooking

    […] Chocolate Chip Bread Pudding! […]

  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

  9. Lynette

    5 stars
    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 🙂

  10. Karen Bernhardt

    5 stars
    This. Is. FANTASTIC. Great directions, and the recipe is super easy to bring all together. The result is phenomenal!

  11. Nicole

    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

    • Nicole

      5 stars
      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

  12. Janna

    5 stars
    I made this recipe but with panettone for Christmas and it was to die for

  13. Noelle

    5 stars
    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.

  14. Katie

    Can this be made the night before? And how long is too long in the fridge?? Thank you!!