Chocolate Chip Bread Pudding with Cream Sauce Recipe
If you’ve ever longed for a cozy dessert that strikes the perfect balance between comfort and decadence, get ready to fall in love with Chocolate Chip Bread Pudding with Cream Sauce. Imagine pillowy-soft cubes of bread, each soaked in a rich cinnamon custard, studded generously with melting chocolate chips, and finished with a dreamy pour of warm vanilla cream sauce. This recipe is pure nostalgia in a baking dish, combining simple ingredients in a way that feels both special and accessible—perfect for family gatherings, chilly evenings, or when you simply want to treat yourself.
Ingredients You’ll Need
What makes Chocolate Chip Bread Pudding with Cream Sauce such a knockout is how a handful of humble ingredients come together to create magic. Each element plays a crucial role, adding depth and texture—trust me, don’t skip a thing!
- Day-old bread cubes (6 cups, French or brioche): Day-old bread soaks up the custard beautifully without turning soggy; brioche adds a wonderful buttery flavor.
- Whole milk (2 cups): Milk forms the base of the custard, keeping it rich yet light enough to let other flavors shine.
- Heavy cream (1 cup for pudding, 1 cup for sauce): Heavy cream adds a lush texture and elevates both the custard and the cream sauce.
- Large eggs (4): Eggs bind the pudding and give it that classic, almost soufflé-like structure.
- Granulated sugar (¾ cup for pudding, ¼ cup for sauce): Just enough sweetness without overpowering the chocolate and vanilla.
- Vanilla extract (2 teaspoons for pudding, 1 teaspoon for sauce): Vanilla works its magic in both elements, adding warmth and a fantastic aroma.
- Ground cinnamon (1 teaspoon): Cinnamon brings a little spice and warmth, making every bite deeply comforting.
- Salt (½ teaspoon): A pinch of salt balances the flavors and deepens the sweetness.
- Semisweet chocolate chips (1 cup): The star! Melty, gooey chocolate in every forkful.
- Unsalted butter (1 tablespoon for sauce): Butter enriches the cream sauce, pulling everything together.
How to Make Chocolate Chip Bread Pudding with Cream Sauce
Step 1: Prepare the Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish—this step ensures your bread pudding slides out effortlessly and gets those deliciously caramelized edges. Cut your day-old bread into cubes and spread them evenly in the casserole dish. Don’t skip using day-old bread; it has just the right texture for soaking up the custard without becoming mushy.
Step 2: Whisk Together the Custard
In a large mixing bowl, whisk together the whole milk, 1 cup heavy cream, eggs, ¾ cup granulated sugar, 2 teaspoons vanilla extract, ground cinnamon, and salt. Take a moment to breathe in the lovely vanilla and cinnamon aromas—this mixture is the heart of your Chocolate Chip Bread Pudding with Cream Sauce, infusing every bite with flavor.
Step 3: Assemble and Soak
Pour the custard over the bread cubes, making sure each one gets thoroughly moistened. Gently press the top layer of bread into the custard so no piece is left dry—this simple step keeps everything super tender after baking. Sprinkle the chocolate chips evenly across the top, letting some fall between the cubes for that irresistible chocolate-in-every-bite experience. Set the dish aside for 15 to 20 minutes to allow the bread to absorb all that delicious custard.
Step 4: Bake the Pudding
Slide your baking dish into the oven and let it bake for 45 to 50 minutes. The top will turn beautifully golden, and you’ll know it’s done when the center is set but still softly jiggly. If your pudding browns a little too quickly on top, tent with foil during the last 10 minutes of baking.
Step 5: Make the Cream Sauce
While the bread pudding bakes, make the decadent vanilla cream sauce. In a small saucepan over medium heat, combine the remaining 1 cup heavy cream and ¼ cup granulated sugar. Stir until the sugar completely dissolves and the cream is hot and just barely simmering—avoid boiling it. Remove from heat and immediately stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter until completely smooth and glossy.
Step 6: Serve and Enjoy
Allow the bread pudding to cool slightly before serving—this lets the custard set just enough to slice cleanly. Spoon generous portions onto plates, then drizzle with plenty of warm cream sauce. The result is every bit as indulgent as it sounds: Chocolate Chip Bread Pudding with Cream Sauce is pure dessert perfection.
How to Serve Chocolate Chip Bread Pudding with Cream Sauce
Garnishes
When it comes to garnishing, think of what will enhance the warmth and richness already present. A sprinkle of powdered sugar, a light dusting of cocoa powder, or even a handful of fresh berries can add color and brightness. Whipped cream or a scoop of vanilla ice cream are always crowd-pleasers—especially when the pudding is still warm and the cream sauce sinks in.
Side Dishes
This Chocolate Chip Bread Pudding with Cream Sauce is rich enough to be the star of dessert, but it pairs beautifully with light accompaniments. Try a fresh fruit salad or a citrusy sorbet to balance the sweet, creamy flavors. A cup of strong coffee or herbal tea also makes for a wonderful match, cutting through some of that glorious richness.
Creative Ways to Present
For a special occasion, portion the pudding into individual ramekins before baking for a charming, dinner-party-ready dessert. Layer leftovers in pretty glasses with whipped cream and extra cream sauce for a delightful dessert parfait. Or, get playful and use cookie cutters to cut out fun shapes from the baked pudding for a whimsical touch at brunch or a shower.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), simply cover the cooled Chocolate Chip Bread Pudding with Cream Sauce tightly with plastic wrap or transfer portions to airtight containers. They will keep well in the fridge for up to 3 days, retaining their delicious flavor and soft texture.
Freezing
To freeze, let the pudding cool completely, then wrap individual slices or the whole baking dish tightly in plastic wrap and foil. Freeze for up to 2 months. For convenience, freeze the cream sauce in a separate airtight container and thaw both in the refrigerator overnight before reheating.
Reheating
For the best results, reheat individual portions of the pudding in the microwave until just warmed through. If you’re reheating a larger batch, pop the dish (covered with foil) in a 300°F (150°C) oven for about 15 to 20 minutes. Warm the cream sauce gently on the stove or in the microwave and drizzle before serving—that way, every serving is as luscious and comforting as when first baked.
FAQs
Can I use a different type Dessert
Absolutely! While brioche or French bread is preferred for their flavor and texture, you can use just about any sturdy, day-old bread—even challah or sourdough. Just avoid overly soft or thin-sliced bread, which may become too mushy when soaked.
Can I make Chocolate Chip Bread Pudding with Cream Sauce in advance?
Yes! You can assemble the pudding the night before and refrigerate it, covered, unbaked. In the morning or just before serving, let it come to room temperature and bake according to recipe instructions. Make the cream sauce just before serving for optimal freshness and flavor.
How do I know when the bread pudding is done?
You’ll know your Chocolate Chip Bread Pudding with Cream Sauce is ready when the top is beautifully golden and set, with a gentle jiggle in the center. A knife inserted near the center should come out mostly clean, though some custard is expected.
Can I add nuts or fruit?
By all means! Chopped pecans, walnuts, or even dried cherries or cranberries are delicious additions. Just stir them in with the bread cubes and chocolate chips to customize the pudding to your taste.
Is there a dairy-free option?
You can substitute your favorite unsweetened dairy-free milk and cream alternatives (like coconut cream or oat milk) for the custard and sauce. Be sure to use dairy-free chocolate chips and plant-based butter as well! The result will still be comforting and utterly delicious.
Final Thoughts
I hope you’ll treat yourself and your loved ones to a batch of Chocolate Chip Bread Pudding with Cream Sauce soon. It’s a recipe that never fails to bring smiles, from the intoxicating aroma as it bakes to the last chocolatey, creamy bite. If you’ve been searching for the ultimate comfort dessert, you may have just found your new go-to—enjoy every spoonful!
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Chocolate Chip Bread Pudding with Cream Sauce Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of this Chocolate Chip Bread Pudding with a luscious Cream Sauce. A decadent dessert that is perfect for any occasion!
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread (such as French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
For the Cream Sauce:
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven: to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spread the bread cubes evenly in the dish.
- Prepare the custard: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt. Pour over bread, press down, sprinkle chocolate chips.
- Bake: Let sit for 15–20 mins, then bake for 45–50 mins until golden and set. Cool slightly before serving.
- Make the cream sauce: Combine cream and sugar in a saucepan, heat until sugar dissolves. Remove from heat, stir in vanilla and butter until smooth.
- Serve: Drizzle warm bread pudding with cream sauce.
Notes
- This dessert is best served warm but can be refrigerated and reheated.
- Try using chocolate chunks or adding nuts for variation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
