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Decadent Chocolate Chip Bread Pudding

A rich and custard-soaked brioche bread pudding studded with chocolate chips and finished with a glossy homemade chocolate ganache.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 1 loaf Brioche or Challah bread cubed and slightly stale
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1 cup semi-sweet chocolate chips
Chocolate Ganache
  • 0.5 cup heavy cream hot
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 tsp vanilla extract

Equipment

  • 9x5 Loaf Pan or 9x9 Baking Dish
  • Large mixing bowl
  • Whisk
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and grease a baking dish generously with butter.
  2. Cube the bread into 1-inch pieces. If fresh, toast briefly in the oven to dry out.
  3. In a large bowl, whisk eggs and sugar until pale, then add milk, heavy cream, vanilla, cinnamon, and salt.
  4. Add bread cubes to the custard mixture and toss to coat. Let soak for 20 minutes.
  5. Layer half the soaked bread in the pan, sprinkle with half the chocolate chips, then repeat with remaining bread and chips.
  6. Bake for 45-55 minutes until golden brown and puffed. The center should have a slight jiggle.
  7. To make ganache: Pour hot heavy cream over chocolate chips in a bowl. Let sit for 3 minutes, then whisk until smooth.
  8. Slice the warm pudding and drizzle generously with the chocolate ganache before serving.

Notes

Serve with vanilla ice cream for the ultimate experience. Leftovers can be reheated in the oven to re-crisp the top.