Chocolate Chip Bread Pudding
Warm, comforting, and incredibly easy to make, this Chocolate Chip Bread Pudding recipe is a simple twist on a classic New Orleans favorite.
Ingredients
For the pudding
- 1 pound bread cut into small cubes and toasted
- 1 quart heavy cream
- ¾ cup sugar
- ¾ cup light brown sugar
- 3 eggs
- 1 cup chocolate chips full size or mini
For the streusel topping
- 1 cup all purpose flour
- ½ cup light brown sugar
- ½ cup butter cut into small cubes
Instructions
For the Bread Pudding
- Lightly toast the bread cubes under broiler and set aside to cool.
- Mix cream, sugars, eggs with bread cubes just until the eggs are incorporated.
- Stir in the chocolate chips.
- Place mixture in a 9 by 13 inch baking dish. Cover and refrigerate overnight or at least 6-8 hours.
- Top with streusel topping and bake for 30-35 minutes at 350℉ or until center is set and top is crispy and brown.
For the streusel topping
- Mix brown sugar and flour.
- Add in butter cubes (or grated butter) until mixture resembles coarse sand.
- Sprinkle over bread pudding before baking.
Notes
- Use bread with a coarse texture like Challah, French, or Brioche. The bread should be 1-2 days old and slightly stale.
- Toast bread cubes under broiler stirring as needed for uniform browning.
- Whipping cream, half and half or whole milk may be substituted for heavy cream.
- Watch closely for the pudding to slightly "puff" at the end of the baking time. This is the perfect time to remove it from the oven.
- Serve without topping or top as desired with whipped cream, ice cream, a dusting of confectioners sugar, chocolate sauce, caramel sauce or bourbon sauce.
Nutrition
Calories: 703kcalCarbohydrates: 73gProtein: 9gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 150mgSodium: 283mgPotassium: 230mgFiber: 2gSugar: 48gVitamin A: 1456IUVitamin C: 1mgCalcium: 139mgIron: 2mg
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