If you are looking for a special treat, this chocolate chip bread pudding with cream sauce is a great way to satisfy your sweet tooth! With creamy custard, lots of chocolate chips and a warm sauce this bread pudding is the perfect comfort food.
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Why This Chocolate Chip Bread Pudding Is The Best!
Warm bread pudding is a decadent dessert with a custard-like texture. This is one of my husband's favorite types of dessert. Of course my cinnamon bread pudding with bourbon sauce is the requested dessert for Christmas, but this chocolate chip version is also a family favorite.
What Is Bread Pudding?
Bread pudding is a bread-based dessert that is popular in many countries. Bread pudding is a great way to use up stale bread by adding milk and eggs to make a custard mixture and then baking.
It is usually accompanied with a sweet sauce that is drizzled over top the pudding.
stale bread- I like to use a baguette or French bread from the bakery of my local grocery store. I have also used a brioche loaf which makes a delicious bread pudding. Use your favorite bread for this recipe. Challah bread or even stale croissants are great choices for bread pudding.
chocolate chips- I love adding dark chocolate chips to my bread pudding, but you can also add milk chocolate chips or even white chocolate chips if you prefer.
half and half- is exactly as it is named, half whole milk and half heavy cream. If you can not find half and half, you can make your own mixture with whole milk and cream.
rum-this is completely optional, but I love the depth of flavor that a little rum adds. You can always omit the rum if you do not like the flavor.
sugar- I use both white sugar and brown sugar in this bread pudding recipe. They have slightly different flavors because of the molasses in brown sugar. You could use all white sugar if that is what you have on hand.
Preheat oven to 350 degrees Fahrenheit. Cut the bread into small cubes and place in a casserole dish. If your bread is not already stale check out my tips on how to dry out bread in this cinnamon bread pudding recipe.
In a large bowl mix together the half and half, eggs, melted butter, sugar, vanilla extract, rum and cinnamon. Pour egg mixture over the stale bread cubes. I like to stir the bread mixture around so that all of the pieces are evenly coated. Then sprinkle on the semisweet chocolate chips. Adding the chocolate chips after the bread is coated will help prevent them from sinking to the bottom.
Bake in a preheated oven for 40 minutes, it will rise slightly and turn golden brown. If you feel the bread pudding is becoming to brown on top, you can always cover with a piece of aluminum foil.
After the bread pudding finishes baking, make the vanilla cream sauce. Add the half and half, sugar, vanilla extract and cornstarch to a medium saucepan. Stir together to dissolve the cornstarch before heating.
Next heat the mixture over medium heat while stirring until the sauce has thickened. When ready to serve, drizzle the cream sauce over the chocolate chip bread pudding. This makes a lot of sauce so I like to reserve some sauce for the table so you can add extra if desired.
Of course you can simply eat this dessert with a drizzle of vanilla cream sauce or you can add a scoop of vanilla ice cream. Either way this delicious dessert will not last long!
Storage And Reheating Recommendations
Store leftover bread pudding in an airtight container in the refrigerator for 4-5 days. You can also store the leftover sauce in a separate container in the fridge as well.
To reheat an individual portions, microwave for 30-60 seconds or until the bread pudding is warmed through.
Looking For Other Dessert Recipes? Try These!
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Chocolate Chip Bread Pudding With Cream Sauce
Chocolate Chip Bread Pudding
- 8 ounces stale bread
- 4 large eggs
- 3 tablespoons butter, melted
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 cups half and half
- 2 tablespoons rum, optional
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ cup chocolate chips
Vanilla Cream Sauce
- 1 cup half and half
- 2 tablespoon cornstarch
- ½ cup sugar
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Cut the stale bread into 1-inch cubes. Place bread in a large casserole dish.
- In a large mixing bowl whisk together the eggs, butter, sugar, brown sugar, half and half, rum, vanilla extract and cinnamon.
- Once thoroughly whisked, pour the mixture over the stale bread cubes. Gently stir the bread to coat the pieces with the custard.
- Sprinkle with chocolate chips.
- Bake in the preheated oven for 40 minutes or until the bread pudding is golden brown and the center is just slightly jiggly.
Vanilla Cream Sauce
- When ready to serve bread pudding, make the cream sauce.
- Add half and half and cornstarch to a saucepan. Whisk together without heating to dissolve the cornstarch.
- Once dissolved, turn heat on to medium heat and add the sugar and vanilla extract.
- Continue to whisk until mixture thickens, this should take 3-4 minutes.
- Drizzle a small amount over the bread pudding, reserving the rest to serve with the dessert.