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Chocolate Chip Cinnamon Bread Pudding Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Description

This classic bread pudding recipe transforms day-old bread into a rich and comforting dessert soaked in a cinnamon-spiced custard, studded with chocolate chips, and topped with a crunchy cinnamon-sugar crust. Perfect for a cozy treat, this baked dessert is simple to prepare and yields a warm, luscious pudding that is perfect for serving family and friends.

Ingredients

Main Ingredients

  • 3 Tbsp butter, divided
  • 8 cups day-old bread, torn into 1″ pieces
  • 3 large eggs
  • 2 cups half and half
  • 2/3 cup sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup chocolate chips

Topping

  • 1 Tbsp sugar
  • 1/2 tsp cinnamon

Instructions

  1. Prepare the Bread: Tear the day-old bread into 1-inch pieces and spread them out on a parchment-lined baking sheet. Allow the bread to dry out but not become hard, which helps it absorb the custard evenly.
  2. Grease Baking Dish and Melt Butter: Liberally grease a baking dish with about 1/2 tablespoon of the butter. Melt the remaining butter in a small saucepan or microwave, then let it cool slightly to prevent cooking the eggs in the next step.
  3. Make Custard Mixture: In a large mixing bowl, whisk together the eggs, half and half, vanilla extract, ⅔ cup sugar, 2 teaspoons cinnamon, and salt. Slowly drizzle in the melted butter while whisking continuously to incorporate it smoothly into the custard.
  4. Soak Bread in Custard: Add the bread pieces to the custard mixture in batches, gently tossing to coat all the bread. Allow the soaked bread to sit for 1-2 minutes so it absorbs the custard thoroughly.
  5. Assemble Bread Pudding: Transfer half of the soaked bread into the greased baking dish. Sprinkle the chocolate chips evenly over the bread, then cover with the remaining soaked bread. Pour any leftover custard liquid from the bowl over the top, and tuck in visible chocolate chips to prevent burning during baking.
  6. Allow Soaking Time: Cover the dish with aluminum foil and let it soak at room temperature for at least 30 minutes or up to 2 hours. Alternatively, refrigerate overnight for enhanced flavor and custard absorption.
  7. Preheat Oven: Preheat your oven to 375°F (190°C). If the pudding was refrigerated, allow it to come to room temperature slightly before baking, especially if using a glass baking dish, to prevent cracking.
  8. Bake Covered: Bake the bread pudding covered with foil for 30 minutes to cook the custard and set the base.
  9. Add Topping and Finish Baking: Mix the topping sugar and cinnamon in a small bowl. Remove the foil from the baking dish, sprinkle the cinnamon-sugar topping evenly over the pudding, and continue baking uncovered for an additional 20-25 minutes. Bake until the top is crunchy and a deep golden brown.

Notes

  • Using day-old or slightly stale bread helps the bread pudding soak up the custard better without becoming mushy.
  • You can customize the mix-ins by adding nuts, dried fruit, or other chocolate variants along with the chocolate chips.
  • Letting the pudding soak for longer or refrigerating overnight enhances the flavor and custard absorption.
  • Allow refrigerated pudding to warm slightly before baking to avoid glass dish cracking due to sudden temperature changes.
  • Serve warm alone or with cream, ice cream, or a drizzle of caramel sauce for extra indulgence.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-chip-cinnamon-bread-pudding-recipe/