Rich & Decadent Chocolate Bread Pudding
A warm hug in dessert form, this Rich & Decadent Chocolate Bread Pudding is surprisingly simple to whip up, perfect for a lazy weekend treat or a last-minute showstopper.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Ingredients
Scale
Bread Pudding
- 5 large eggs
- 2 cups heavy cream
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar (divided, plus 2 tablespoons for topping)
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 8 slices firm white bread (about 10 ounces, stale or day-old, crusts on)
- 0.5 cup unsalted butter (softened, divided)
- 0.5 cup mini chocolate chips
Salted Caramel Sauce
- 0.25 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1.25 cups heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
- In a large bowl, whisk together eggs, heavy cream, granulated sugar, 1/2 cup brown sugar, cinnamon, nutmeg, and vanilla extract until smooth.
- Cut bread slices into 1-inch cubes and place in another large bowl.
- Melt 1/2 cup butter in a small bowl and drizzle over bread cubes. Toss to coat.
- Add butter-coated bread cubes and chocolate chips to the egg mixture. Gently fold together. Let sit for 10 minutes to soak.
- Pour the mixture into the prepared baking dish.
- To make the caramel sauce: Melt butter in a small saucepan over medium heat. Add granulated sugar and sea salt, stirring constantly until the mixture turns amber (5-7 minutes).
- Carefully whisk in heavy whipping cream (it will bubble up). Stir until smooth. Remove from heat and stir in vanilla extract.
- Pour about half of the caramel sauce over the bread pudding mixture.
- Sprinkle the remaining 2 tablespoons of brown sugar over the top.
- Bake for 45-55 minutes, until set and golden brown.
- Let cool slightly before serving. Drizzle with extra caramel sauce if desired.
Notes
This bread pudding is delicious the next day and can be stored in the refrigerator for up to 3-4 days. Reheat gently in the microwave or low oven.