Chocolate Chip Bread Pudding

This Chocolate Chip Bread Pudding is the perfect comfort food. It's warm, gooey, and filled with chocolate chips. Plus, it's easy to make. Simply combine bread, milk, eggs, sugar, and chocolate chips, and bake. In less than an hour, you'll have a delicious dessert that your family will love.

Bread pudding with chocolate chips is a delicious dessert that can be made at home with just a few simple ingredients. This dish is perfect for satisfying your sweet tooth, and it can be easily made ahead of time. Best of all, this recipe is versatile and can be customized with your favorite flavors.

So, whether you like your bread pudding recipe with a hint of cinnamon or a touch of vanilla, there’s sure to be a version of this dessert that you’ll love.

We love homemade bread in our house in all forms, from a crusty artisan bread to savory Feta Bread and any flavor of bread pudding. 

If you love chocolate, this Baked Chocolate Chip Oatmeal Recipe is also a must.

Ingredients

• Bread - I love to use homemade challah bread for this recipe. I make the challah bread from Artisan Bread in Five Minutes a Day almost once a week and then freeze leftovers in cubes. It tastes amazing in bread-based desserts. Otherwise, brioche bread or any egg-enriched bread is perfect. In a pinch, use high-quality white bread.
• Whole Milk - Whole milk adds richness and helps create that soft, custard-like texture.
• White Sugar & Brown Sugar - Using both gives the bread pudding plenty of sweetness with a little extra caramel flavor from the brown sugar.
• Eggs - These help the custard set while keeping the bread pudding rich and creamy.
• Vanilla Extract - Vanilla enhances the other flavors in this baked pudding.
• Salted Butter - The saltiness of the butter helps to offset the sweetness of the dessert and adds a little richness. If you don't have salted butter, just add a pinch of salt.
• Chocolate Chips - I like semisweet chocolate chips because they balance the sweetness of the custard. You can use your favorite chocolate chips or chunks instead.

See quantities in the recipe card.

How to Make Chocolate Chip Bread Pudding

Step One: First, combine the milk, eggs, sugars, and vanilla in a blender. Blend until smooth.

Step Two: Put the bread cubes in a large bowl. Next, pour the custard over the cubed bread.

Step Three: Gently fold the bread with the milk mixture until it is all moistened. Let it sit for a few minutes if needed so the bread can soak up the custard.

Step Four: Next, stir in the chocolate chips. Make sure to be gentle so the cubes don't break up.

Step Five: Grease a baking dish. Transfer to the prepared baking pan, and top with additional chocolate chips and small pieces of butter.

Step Six: Bake until golden brown and no longer jiggly. The center should be set but still soft. Let it cool slightly before serving.

Substitutions

• Bread - Challah and brioche are my favorites, but French bread or a sturdy white sandwich bread will also work.
• Milk - You can use 2% milk instead of whole milk, although the finished bread pudding won't be quite as rich.
• Butter - Unsalted butter works too. Just add a small pinch of salt to balance the sweetness.

Variations

• Nuts - Chopped pecans, walnuts, or even macadamia nuts are great additions. You can mix them in or sprinkle them on top.
• Chocolate - Swap out the semi-sweet chocolate chips for white chocolate chips, milk chocolate chips, dark chocolate chips, chocolate chunks, or flavored chocolate chips. Or drizzle with melted chocolate after it cools.
• Dairy-Free - Use dairy-free milk such as almond milk, coconut milk, or oat milk, and substitute dairy-free butter and chocolate chips.
• Sugar-Free - Swap out the sugars for a sugar-free sweetener and make sure to use sugar-free chocolate chips.
• Spices - Add cinnamon, nutmeg, pumpkin pie spice, or any other baking spice you enjoy.
• Extracts - I use a bit of vanilla extract, but almond extract or maple extract are delicious as well.
• Fruit - Switch out the chocolate for fruit. Dried fruit such as raisins or dried cranberries both work well. Berries, especially blueberries, are delicious. Or use chopped apples, peaches, or pears.

Equipment

You'll need a blender or whisk for mixing the custard, a large mixing bowl, a spoon or spatula, and a baking dish. I like using a glass baking dish so I can easily see when the edges are golden brown.

Storage

Because this bread pudding contains eggs and milk, store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual servings in the microwave or warm them in the oven until heated through.

To freeze, wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Common Questions

What to Serve with Chocolate Chip Bread Pudding?

Whipped cream is a great choice. Just whip up heavy cream and add a bit of powdered sugar. Another nice addition is vanilla ice cream.

You can also plate pieces with a schmear of raspberry sauce or caramel underneath. Or drizzle either one on top.

Can I Make Bread Pudding Ahead of Time?

Yes! You can assemble the bread pudding, cover it, and refrigerate it overnight before baking. The bread will have extra time to absorb the custard, so you may need to add a few minutes to the baking time if it's going into the oven cold.

How Do I Know When Bread Pudding Is Done?

The top should be golden brown, and the center should look set rather than wet or runny. A little softness in the middle is fine, but it shouldn't have liquid custard pooling when you gently press the bread.

📖 Recipe

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Originally Published November 12, 2022. Revised and Republished November 11, 2026.