Go Back
–+ servings
Bread Pudding A delicious slice of bread pudding served with a dollop of whipped cream and fresh raspberries on top, set on a white plate with a backdrop of berries and a cozy kitchen scene.

Bread Pudding

A rich and comforting Bread Pudding made with leftover bread, cinnamon, and chocolate chips in a sweet custard.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: bread pudding, chocolate chips, cinnamon, dessert
Prep Time: 20 minutes
Cook Time: 55 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 921kcal
Cost: $7

Ingredients

  • 3 tablespoon butter divided, use for greasing and melting
  • 8 cups day-old bread torn into 1" pieces, preferably slightly stale
  • 3 large eggs for custard base
  • 2 cups half and half or 1 cup milk + 1 cup heavy cream
  • ⅔ cup sugar for custard mixture
  • 2 teaspoon cinnamon for custard
  • 1 teaspoon vanilla extract adds sweetness and aroma
  • ¼ teaspoon salt balances sweetness
  • ¼ cup chocolate chips for added sweetness and texture

Cinnamon Sugar Topping:

  • 1 tablespoon sugar for topping
  • ½ teaspoon cinnamon for topping

Instructions

  • Tear the day-old bread into 1” pieces and spread them out on a parchment-lined baking sheet to dry out slightly.
    "Hands tearing soft bread into pieces, preparing the base for a delicious bread pudding.
  • Liberally grease a baking dish with about ½ tablespoon of butter. Melt the remaining butter in a small saucepan or microwave and allow it to cool slightly.
  • In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, sugar, cinnamon, and salt until well combined. Slowly stream in the melted butter, whisking constantly to incorporate.
    "A close-up of hands mixing ingredients in a bowl, preparing a mixture of eggs, milk, and spices for a homemade bread pudding.
  • Add the bread pieces to the custard mixture a few handfuls at a time, tossing gently to coat. Let it sit for 1-2 minutes to soak up the custard.
  • Transfer half of the soaked bread to the prepared baking dish. Sprinkle the chocolate chips and any other mix-ins on top, then cover with the remaining soaked bread. Scrape any leftover custard mixture into the dish and tuck in any chocolate chips visible on top to prevent burning.
  • Cover the baking dish with aluminum foil and let the pudding soak at room temperature for at least 30 minutes (or up to 2 hours). For overnight soaking, refrigerate the dish.
  • Preheat the oven to 375℉ (190°C). If the bread pudding has been refrigerated, let it warm slightly before placing it in the oven to prevent a glass dish from cracking.
  • Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix the cinnamon and sugar for the topping in a small bowl.
    "A hand sprinkling a cinnamon-sugar topping over a freshly baked bread pudding, adding the final touch of sweetness.
  • Remove the foil and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top is golden and crunchy.
    "A golden-brown, freshly baked bread pudding sprinkled with powdered sugar, just out of the oven, waiting to be served.

Notes

Perfect for repurposing stale bread into a delicious dessert! It combines rich flavors of custard, cinnamon, and chocolate chips, offering both comfort and sweetness. You can prepare this the night before for easy baking the next day.

Nutrition

Serving: 1serving | Calories: 921kcal (46%) | Carbohydrates: 138g (46%) | Protein: 27g (54%) | Fat: 29g (45%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 185mg (62%) | Sodium: 1066mg (46%) | Potassium: 328mg (9%) | Fiber: 3g (13%) | Sugar: 59g (66%) | Vitamin A: 25IU (1%) | Calcium: 22mg (2%) | Iron: 15mg (83%)
Tried this recipe?Pin it on @Pinterest