Chocolate Chip Bread Pudding | Midwest Living

Chocolate Chip Bread Pudding

Chocolate Chip Bread Pudding

Login to rate this recipe.
  • Makes: 12 servings
  • Prep 20 mins
  • Cool 1 hr
  • Bake 50 mins

Login to save this recipe

A warm brown-sugar sauce tops chocolate-studded bread pudding for a rich special-occasion dessert.


  • 4 eggs
  • 3 cups milk
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 6 cups dry firm white bread cubes or dry French bread cubes*
  • 1 1/4 cups semisweet chocolate pieces
  • 1 cup coarsely chopped pecans, walnuts, or almonds
  • Semisweet chocolate pieces (optional)
  • Coarsely chopped pecans, walnuts or almonds (optional)
  • Brown-Sugar Sauce (see recipe below)


  1. Preheat oven to 350 degrees. Generously grease a 3-quart rectangular baking dish; set aside.
  2. In a large bowl combine eggs, milk, sugar, and vanilla. Stir in bread cubes until moistened. Stir in chocolate pieces and nuts. Transfer bread mixture to the prepared baking dish.
  3. Bake, uncovered, for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set. Cool on a wire rack for 30 minutes. If desired, sprinkle with additional chocolate pieces and pecans. Serve warm with Brown-Sugar Sauce.


  • *To dry bread cubes: Spread the bread cubes in a shallow baking pan. Bake in 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.

Brown-Sugar Sauce


  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2/3 cup half-and-half or light cream
  • 1/4 cup light-colored corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla


  1. In a small heavy saucepan, stir together brown sugar and cornstarch. Stir in water. Add half-and-half or light cream, light-colored corn syrup and butter. Cook and stir over medium heat until bubbly (mixture may look curdled). Cook and stir for 2 minutes more. Remove from heat and stir in vanilla. Serve warm over bread pudding. (Cover and chill any leftover sauce for up to 3 days.) Makes 1-1/2 cups sauce, twelve 2-tablespoon servings of sauce.

Nutrition Facts

(Chocolate Chip Bread Pudding)

Servings Per Recipe 12, chol. (mg) 86, sat. fat (g) 9, fiber (g) 0, sodium (mg) 208, cal. (kcal) 441, calcium (mg) 121, pro. (g) 9, vit. A (IU) 534, iron (mg) 1, carb. (g) 67, vit. C (mg) 1, Fat, total (g) 18

Add Your Comment