Chocolate Chip Bread Pudding

Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

This is so easy to prepare and topped with some vanilla ice cream it is totally awesome. Courtesy of Womans World

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Coat 8 inch square baking pan with cooking spray.
  3. Diagonally cut bread slices in half to make triangles.
  4. Arrange 1/3 of bread in bottom of pan slightly overlapping; sprinkle with 1/4 cup chocolate chips; repeat with remaining bread and chips, ending with chips.
  5. Whisk half and half with eggs, sugar and vanilla.
  6. Evenly pour mixture over bread; cover with foil; let stand 10 minutes.
  7. Bake 30 minutes; remove foil; bake 25 minutes or until cooked through and golden.
  8. Let stand 15 minutes before cutting.
  9. Serve topped with ice cream, if desired.

Reviews

(2)
Most Helpful

Thank you for posting this recipe! My husband and I were new to the bread pudding world, but had tried a chocolate chip bread pudding at a local restaurant and fell in love with it. But after I made this recipe, he decided that my bread pudding was even better than the restaurant version! I followed the directions, but used fat free half-and-half to cut down on fat and calories, then doused it in caramel sauce before serving. Delicious!

Dr. Jen October 07, 2005

I adapted this recipe to only 2 servings and prepared it in individual ramekins. I am not sure that I came away with the same dessert as is stated here, but it was very tasty. Using a biscuit cutter, I cut 6 rounds from a whole wheat raisin bread. For each greased ramekin, I placed one round in the bottom and sprinkled with chips, topped with the second round and added more chips, finished with the 3rd round and more chips. I poured the custard mixture over the bread and chips and allowed to sit (as stated in the recipe). I wasn't sure about baking time due to the smaller size of the dishes, and baked 20 minutes with the foil on and found that it needed about 30-35 minutes without the foil. The custard baked up around the bread rounds almost like a soufflé, but fell while cooling. I had intentions of using the individual ramekins as a serving, but our appetites weren't that big. I scooped some of the chocolatey, custardy goodness onto a small dessert plate and topped with a little pour of heavy cream. (We didn't have any vanilla ice cream on hand.) The dessert was sinfully rich with the semi-sweet chocolate and the raisin bread lent an interesting texture. Thanks for a little cool weather comfort.

Ms B. May 02, 2005

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