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Easy Moist Chocolate Chip Bread Pudding

on October 6, 2022
last updated January 24, 2025
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This easy, moist, and decadent Chocolate Chip Bread Pudding is the most delicious way to revamp your stale bread!
Chocolate Chip Bread Pudding close in a white baking dish

Looking for an over-the-top delicious way to revamp your stale bread? This Moist Chocolate Chip Bread Pudding will have you actually hoping your bread gets stale so you can make it again and again!

Moist, sticky and sweet bread pudding with copious amount of melty chocolate.

If you’re a chocolate fiend like me, this may quickly become one of your favorite desserts! You can even up the chocolate factor by smothering it in this Bourbon Chocolate Sauce.

It’s easy to make, only needs 8 common ingredients, and is totally foolproof, requiring just 10 minutes of hands-on time. All very appreciated qualities for a mom juggling her time with a love for baking like me.

Close up overhead shot of Bread Pudding with chocolate chips

Chocolate Chip Bread Pudding Ingredients


Here’s everything you need:

  • Stale bread. Really any kind of bread will do, but preferably white bread, challah, brioche, or French bread.
  • Butter. Unsalted butter is best. It will be completely melted to add to your mixture.
  • Eggs. For an egg-free or vegan version, you can add dairy-free chocolate chips to this Vegan Bread Pudding.
  • Milk. For moisture. Any unsweetened milk works here, dairy or not.
  • Granulated sugar. For sweetness.
  • Vanilla extract. For flavor.
  • Chocolate chips. Dark chocolate chips are my favorite, but semi-sweet work, too!
  • Salt. This elevates the other natural flavors and tastes so delicious with the chocolate!
Chocolate Chip Bread Pudding including sugar, stale bread, eggs, milk, salt, butter, vanilla extract, chocolate chips

Bread Pudding with Chocolate Chips Tips and Tricks


Melt Your Butter First

Make sure to melt your butter first so it has time to cool before you add it to your mixture. If you add it while it’s too hot, you risk scrambling your eggs or curdling your milk.

You can melt your butter over the stove, in the oven, or if you’re lazy like me, just quickly melt it in the microwave!

Add your butter to a microwave-safe bowl (you can even use your glass measuring cup) and microwave on high in 20-second intervals. Stir in between and continue to heat until the butter completely liquefies. Easy, peasy!

Once your butter is melted, set it aside to cool while you mix the rest of your ingredients.

Cube Your Bread

Cut your bread into small cubes to allow each piece to absorb more of your mixture. This will give your bread pudding that melt-in-your-mouth consistency and ensure every bite is full of flavor.

Though any kind of bread can be used for bread pudding, I find that white bread, challah, brioche, or French bread are best. These types of bread are milder and subtly sweet in flavor, making them perfect for a carbo-licious dessert!

No matter what type of bread you use, it’s best that your bread is stale. This will give you the right consistency even after soaking up all of your liquid. Fresh bread may get a little too soggy.

Cutting your bread into cubes is easy! If your loaf of bread is whole (not pre-sliced), cut it into slices about 1-inch thick.

If your bread is already sliced, it’s as easy as cutting it into 4 parts vertically, then rotating it 90 degrees and slicing it roughly into thirds to form little bread cubes.

For quicker cubing, stack your bread and cut up to 4 slices at one time.

Cubing stale bread to make bread pudding
Cut your bread into roughly 1-inch cubes.

Mix Up Your Ingredients

Whisk together the milk, eggs, vanilla extract, sugar, and salt. Make sure the butter has had time to come down to room temperature and once it has, add that, too.

Whisk until smooth.

Adding sugar to bread pudding mixture
Whisk together the milk, eggs, vanilla extract, sugar, and salt.

Fold in Your Cubed Bread

Add your cubed bread to the milky mixture and use a spatula to gently fold, avoiding crumbling the bread. Continue to fold until the bread soaks up the liquid.

Adding cubed stale bread to a large mixing bowl to make bread pudding
Add the cubed bread to the egg mixture.

Add Some Chocolate Chips

Use your spatula again to fold in 1 cup of chocolate chips, again being careful not to break down the bread too much. Save the remaining 1/4 cup of chocolate chips for later.

Continue to fold until the chocolate chips are evenly distributed throughout your bread pudding mixture.

Adding chocolate chips to bread pudding
Add 1 cup of the chocolate chips and gently fold to distribute.

Transfer to a Baking Dish

Once your chocolate chips are mixed in and bread is coated in your bread pudding mixture, transfer it to a casserole dish.

I used a 13″ x 9″ baking dish in the bread pudding pictured. You can also use an 11.5″ x 11.5″ square or a 13.5″ long oval baking dish.

There is no need to spray, line, or butter your dish. The small amount of butter and the fat from the milk will make your bread pudding naturally nonstick, so you’ll be able to easily lift your bread pudding out of the casserole dish even without lining or spraying it.

Transferring Bread Pudding with Chocolate Chips to baking dish to bake in the oven
Transfer to a baking dish and spread out with a spatula in an even layer.

Top with More Chocolate Chips & Bake

Once your mixture is in the dish, use your spatula to spread it out, pressing down lightly to evenly distribute the bread pudding throughout the dish.

Then, take the chocolate chips you set aside and sprinkle them on top. Now, it’s ready to bake!

Bake your Bread Pudding with Chocolate Chips for 40-45 minutes, until you see some slight browning on top.

Chocolate Chip Bread Pudding ready for the oven
Add the rest of the chocolate chips on top and bake at 350°F for 40-45 minutes.

Bread Pudding Served Warm vs Cold

Bread pudding is super versatile and can be served cold, at room temperature, or warm. When it comes to this Chocolate Chip Bread Pudding, I highly recommend serving it warm, so your chocolate gets ooey-gooey!

Storing Your Chocolate Chip Bread Pudding

This Chocolate Chip Bread Pudding will last up to 5 days in a sealed airtight container in the refrigerator. It can be eaten cold, at room temperature, or you can reheat it in the oven.

Reheat at 350°F for 10-15 minutes until nice and warm.

You can also opt to freeze this bread pudding for up to two months. Allow it to thaw overnight in the fridge to defrost. Bread pudding should not be left out overnight.

Slice of Chocolate Chip Bread Pudding with fork on a plate

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Why You Should Make This Moist Chocolate Chip Bread Pudding


  • It’s easy. It’s as simple as mixing your ingredients together, spreading them out in a casserole dish, and baking!
  • It’s resourceful. Don’t throw away stale bread, breathe new life into it with bread pudding!
  • It’s a chocolate lovers dream. The generous amount of chocolate in each bite will have you swooning.
Chocolate Chip Bread Pudding close in a white baking dish

Easy Moist Chocolate Chip Bread Pudding

5 from 4 votes
Marley Goldin
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This easy, moist, and decadent Chocolate Chip Bread Pudding is the most delicious way to revamp your stale bread!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons unsalted butter (melted)
  • ½ loaf stale bread, preferably white, challah, brioche, or French (½ loaf = approx. 10-12 slices)
  • 2 cups milk (cows or unsweetened nondairy)
  • 2 large eggs (room temperature)
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ¼ cup chocolate chips (dark chocolate or semi-sweet)

Instructions
 

  • Preheat your oven to 350°F. Melt your butter on the stove or in the microwave by heating on high in 20-second intervals, stirring in between until completely liquefied. Set melted butter aside to cool.
    2 tablespoons unsalted butter
  • Cut your bread into cubes, about 1-inch long on each side, and set aside.
    ½ loaf stale bread, preferably white, challah, brioche, or French
  • In a large mixing bowl, whisk together milk, eggs, sugar, vanilla extract, salt and your cooled melted butter. Fold in your cubed bread and stir to coat.
    2 cups milk, 2 large eggs, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon salt
  • Fold in 1 cup of chocolate chips and transfer the mixture to a baking dish. You can use a 13.5-inch oval, an 11.5-inch square, or a 13 x 9-inch rectangular casserole dish.
    1 ¼ cup chocolate chips
  • Sprinkle the remaining chocolate chips on top and bake for 40-45 minutes until the top starts to turn golden brown.

Pro Tips

  • This Chocolate Chip Bread Pudding will last up to 5 days in an airtight container in the refrigerator. 
  • It can be frozen for up to two months. 
  • If you want to add extra moisture and flavor to this bread pudding, check out this Vanilla Sauce and Brandy Sauce.

Video

Course Dessert
Cuisine American
Diet Vegetarian
Keyword Bread Pudding, Chocolate, Stale Bread Recipes
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4 thoughts on “Easy Moist Chocolate Chip Bread Pudding”

    1. I’m so glad you loved this, Kyt! Chocolate chip is ALWAYS a crowd pleaser 🙂 Thank you so much for taking the time to leave your feedback.

5 from 4 votes (2 ratings without comment)

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