Chocolate Chip Bread Pudding Recipe
house made brioche with chocolate chips, topped with warm butterscotch sauce and dark chocolate ice cream
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Ingredients
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Bread Pudding
Butterscotch Sauce
To Serve
Method
Bread Pudding
- 1
Preheat and Prepare
Preheat the oven to 350°F (175°C). Lightly butter a 9x9-inch or similar baking dish with 1 tablespoon melted butter.
- 2
Dress the Bread
Place the cubed brioche in a large mixing bowl. Scatter the semisweet chocolate chips evenly over the bread and gently toss so chips are distributed through the cubes.
- 3
Make the Custard
In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, and kosher salt until the sugar is mostly dissolved and the mixture is homogeneous.
- 4
Soak
Pour the custard evenly over the brioche and chocolate chips, pressing lightly on the bread so it absorbs the liquid. Let the mixture sit at room temperature for 20–30 minutes, stirring once or twice to ensure even soaking. If using very fresh bread, allow up to 45 minutes for full absorption.
- 5
Bake
Once the custard is absorbed and the top looks moistened but not soupy, transfer the mixture to the prepared baking dish and spread it evenly. Bake in the preheated oven for 35–40 minutes, or until the top is golden, the edges are set, and a knife inserted near the center comes out with just a few moist crumbs (not wet custard). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- 6
Rest
Remove the bread pudding from the oven and let it rest for 10 minutes. The custard will continue to set slightly during this time.
Butterscotch Sauce
- 7
Melt Butter and Sugar
While the bread pudding bakes, make the butterscotch sauce. In a medium saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Add the 3 tablespoons of packed light brown sugar and the 1 tablespoon corn syrup, whisking to combine. Cook for 1–2 minutes until the sugar dissolves and the mixture is smooth.
- 8
Add Cream and Simmer
Slowly whisk in the 1 cup heavy cream. Bring the mixture to a gentle simmer (do not boil vigorously). Simmer for 3–5 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
- 9
Finish
Remove the saucepan from the heat and stir in the 1 teaspoon vanilla extract and 1 teaspoon kosher salt. Taste and adjust salt or sweetness if needed. Keep warm until ready to serve; if it thickens too much while standing, gently rewarm and whisk in a splash of cream.
To Serve
- 10
Portion
Spoon generous portions of warm bread pudding into shallow bowls or plates (about 1/4 of the baked dish per serving).
- 11
Sauce and Ice Cream
Ladle warm butterscotch sauce over each portion (about 2–3 tablespoons per serving). Top each portion with one scoop (or more, to taste) of dark chocolate ice cream.
- 12
Finish
If desired, sprinkle a light pinch (about 1/4 teaspoon) of coarse sea salt over the sauce and ice cream to enhance contrast. Serve immediately while warm.