Chocolate Chip Bread Pudding with Cream Sauce Recipe

If you’re looking for the ultimate comfort dessert, look no further than Chocolate Chip Bread Pudding with Cream Sauce. This dreamy treat marries warm, pillowy cubes of custard-soaked bread with pockets of gooey chocolate and a lush, pourable cream sauce that feels downright decadent. It’s one of those recipes that’s as perfect for a cozy family supper as it is for wowing a dinner party—pure, nostalgic magic in each bite!

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Ingredients You’ll Need

The beauty of Chocolate Chip Bread Pudding with Cream Sauce is how a handful of everyday pantry staples can create something so luxurious. Every ingredient plays a purpose: softness, richness, sweetness, spice, or that irresistible chocolate! Here’s everything that goes into making this classic with a chocolatey twist:

• Day-old Bread Cubes (6 cups): Slightly stale French or brioche bread soaks up the custard beautifully, ensuring a soft but never soggy texture.
• Whole Milk (2 cups): Brings a creamy backdrop for the custard, helping achieve that tender, melt-in-your-mouth bite.
• Heavy Cream (1 cup for pudding, 1 cup for sauce): Adds extra richness to both the pudding and the luscious cream sauce.
• Large Eggs (4): Essential for binding everything together and adding a silky set.
• Granulated Sugar (¾ cup for pudding, ¼ cup for sauce): Lends the perfect amount of sweetness without overpowering the chocolate.
• Vanilla Extract (2 tsp for pudding, 1 tsp for sauce): Infuses warmth and depth into both the pudding and the sauce.
• Ground Cinnamon (1 tsp): Adds a gentle spice that makes the whole kitchen smell incredible while baking.
• Salt (½ tsp): Balances flavors and brightens the sweet notes.
• Semisweet Chocolate Chips (1 cup): Melty bursts of chocolate in every forkful!
• Unsalted Butter (1 tbsp, for sauce): Rounds out the sauce, making it silky and rich.

How to Make Chocolate Chip Bread Pudding with Cream Sauce

Step 1: Prep Your Baking Dish & Bread

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Cube up your day-old bread—this is your secret to a pudding with soul! Scatter the cubes evenly in the dish. This step sets you up for that perfect custard-to-bread ratio, plus it’s a great way to give new life to bread that’s a bit past its prime.

Step 2: Whisk Up the Custard Mixture

In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt. You want the eggs fully incorporated with a little bit of froth for a luxurious, smooth texture. This custard is the foundation, soaking into the bread and transforming it into that luscious pudding we all crave.

Step 3: Assemble the Bread Pudding

Pour the custard mixture over your bread cubes, making sure to cover every last piece. Press down lightly with a spatula or clean hands—the bread should start absorbing all that goodness. Scatter the chocolate chips evenly over the top for melty, chocolate surprises in every bite.

Step 4: Soak and Bake

Let the dish sit for 15–20 minutes to let the bread really soak up that creamy custard. Meanwhile, breathe in all that sweet vanilla-cinnamon aroma filling your kitchen! Slide the dish onto the center rack and bake for 45–50 minutes until the top is golden-brown and the center is just set but ever-so-soft. Allow it to cool slightly before serving so the pieces hold together beautifully.

Step 5: Make the Cream Sauce

While the pudding bakes, it’s time to whip up the star of the show: that dreamy cream sauce! In a small saucepan over medium heat, gently warm the heavy cream and sugar—stir plenty so the sugar melts but don’t let it boil. Once it’s hot, remove from heat and stir in the vanilla extract and butter until completely smooth.

Step 6: Serve and Savor

Spoon generous portions of Chocolate Chip Bread Pudding with Cream Sauce onto plates or into bowls. Drizzle each serving with warm cream sauce for a show-stopping finish—then dive in before it all disappears!

How to Serve Chocolate Chip Bread Pudding with Cream Sauce

Garnishes

A dusting of powdered sugar is classic and adds a snowy finish that looks stunning against the golden top. You might also try a sprinkle of extra chocolate chips, toasted pecans, or even a dollop of softly whipped cream to make each serving feel extra special.

Side Dishes

Because Chocolate Chip Bread Pudding with Cream Sauce is rich and satisfying, pair it with something light like fresh berries or a citrus salad to balance things out. If you’re serving this for a special occasion, a scoop of vanilla bean ice cream never goes amiss for an extra cool-contracting delight.

Creative Ways to Present

Try baking the pudding in individual ramekins for personal servings that look adorable and feel restaurant-worthy. Or, serve in rustic mugs for a cozy vibe—simply spoon in the pudding, drizzle with cream sauce, and add a spoonful of whipped cream for a homey touch. For brunch, you can even cut the pudding into cubes, skewer them, and offer as decadent dessert “bites” with sauce on the side for dipping.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Chip Bread Pudding with Cream Sauce keeps beautifully in the fridge. Cover the dish tightly or transfer portions to an airtight container; they’ll stay fresh for up to three days. If possible, store the cream sauce separately to help everything hold its best texture.

Freezing

For longer storage, you can freeze the bread pudding (without sauce) for up to two months. Wrap portions or the whole dish well in plastic and foil. Thaw overnight in the fridge before reheating—it’s a lifesaver for future cravings or unexpected guests!

Reheating

To reheat, warm the bread pudding in a 300°F oven, covered, until heated through (about 15 minutes for small portions, 25–30 for larger). The cream sauce can be gently reheated on the stovetop over low heat, stirring frequently. For a quick fix, individual slices can be microwaved in short bursts, but keep the sauce separate until serving.

FAQs

What kind of bread is best for Chocolate Chip Bread Pudding with Cream Sauce?

Day-old French bread and brioche are both fantastic choices because they’re sturdy enough to hold up to soaking but still give you that soft, custardy bite once baked. Challah or any slightly sweet, enriched bread also works beautifully!

Can I use milk chocolate or dark chocolate chips instead?

Absolutely! Feel free to swap in your favorite variety of chocolate chips for a sweeter or more intense chocolate experience. Chocolate chunks also bring a wonderful texture if you’re feeling extra indulgent.

How do I keep the pudding from getting soggy?

The key is using day-old bread, which absorbs the custard rather than turning to mush. Letting the mixture soak before baking and then removing the pudding from the oven when it’s just set (not over-baked) helps keep everything perfect.

Is it possible to make this recipe dairy-free?

Yes! Substitute your favorite plant-based milk and cream for the dairy, and use dairy-free chocolate chips and margarine in the sauce. The flavor will be a little different, but it’s still delicious.

Can the cream sauce be made ahead?

Definitely. You can make the sauce up to two days ahead and store it covered in the fridge. Just heat gently (don’t boil) before serving so it pours smoothly over your bread pudding.

Final Thoughts

Baking up a pan of Chocolate Chip Bread Pudding with Cream Sauce is my go-to for turning ordinary occasions into something memorable. Every bite feels like a sweet hug, and that creamy sauce just takes it all over the top. I hope you give this recipe a spot in your own dessert rotation—it’s pure comfort and joy in every forkful!

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