Moist Chocolate Chip Bread Pudding
This easy, moist, and decadent Chocolate Chip Bread Pudding is the most delicious way to revamp your stale bread!
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
- ⅓ 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.
Notes
- 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.
- For more delicious ideas for how to breathe new life into stale bread, check out these amazing stale bread recipes!