Chocolate Chip Bread Pudding

5 from 13 votes

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?

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Author: Gaby Dalkin

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!

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