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chocolate chip bread pudding with vanilla bean sauce

chocolate chip bread pudding

This decadent chocolate chip bread pudding is soft and moist in the center and crispy on top. The pudding is studded with big pools of melted dark chocolate. Serve it with a silky vanilla bean sauce!

Ingredients

Scale

chocolate chip bread pudding

  • 3 tbsp butter, plus more for greasing
  • 1 (1-pound) loaf french bread, crust removed and cut into 1/2” cubes
  • 5 oz bittersweet chocolate, chopped into chunks (about 1 cup
  • 2 1/2 cups heavy cream
  • 2/3 cup brown sugar
  • 1/2 tsp kosher salt
  • 4 large eggs
  • 1 tbsp vanilla extract

vanilla bean sauce

  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1/4 tsp kosher salt
  • 1/3 cup granulated sugar
  • 1 vanilla bean, seeds scraped
  • 2 egg yolks

Instructions

chocolate chip bread pudding

  1. Grease a 2-quart baking dish generously with butter. Scoop half of the bread cubes into the pan and scatter the surface with half of the chopped chocolate. Layer on the remaining bread cubes, then the remaining chocolate, and set aside. 
  2. Heat 3 tablespoons of butter, heavy cream, brown sugar and salt in a medium saucepan over medium heat. Bring to a boil, whisking often, then reduce to a gentle simmer and cook for about a minute, or until sugar is fully dissolved. 
  3. Meanwhile, whisk eggs and vanilla together in a large bowl. Whisk about 1/2 cup of the hot cream mixture into the eggs. Add another 1/2  cup of hot cream and whisk to combine. Pour in remaining hot cream and whisk until well mixed. Pour mixture over bread cubes. Let sit 15 minutes, gently pressing down a few times to help the bread soak up the custard.
  4. Bake at 350, uncovered, for about 1 hour, or until the top is browned and the custard is set (insert a knife, twist it a bit and look at the custard– it shouldn’t be wet). While the bread pudding bakes, make the vanilla bean sauce.

vanilla bean sauce

  1. Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Whisk in milk, cream, salt, sugar, vanilla bean seeds and empty pod. Bring sauce to a boil and reduce to a gentle simmer, whisking often. Cook until sauce thickens and coats the back of a spoon. 
  2. Meanwhile, whisk egg yolks in a large bowl. Slowly whisk in hot cream, then return mixture to saucepan. Cook another few minutes over low heat, whisking constantly. Strain mixture through a fine mesh sieve to remove vanilla bean and any bits of cooked egg. Cover surface with a piece of plastic wrap to prevent a film from forming. Serve warm with bread pudding.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Keywords: chocolate chip bread pudding