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Decadent Chocolate Chip Bread Pudding Recipe

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Warm, gooey, & chocolatey! This easy Chocolate Chip Bread Pudding is a wonderful way to use leftover or stale bread for a comforting dessert the whole family will love.

overhead shot of chocolate chip bread pudding in round casserole on white napkin with two forks, flowers, bowl of chocolate chips, cup of coffee, and white creamer beside with scalloped plates.

Bread pudding. People either love it or they don’t. For a long time I wasn’t a fan — soggy bread didn’t appeal to me — but this Chocolate Chip Bread Pudding changed everything. Loaded with chocolate chips and made with cubed challah soaked in a cinnamon‑vanilla custard, it develops rich flavor and the best texture: slightly crisp on top with a soft, custardy center and molten chocolate throughout.

The custard soaks into the bread, and as it bakes the exterior gets golden and slightly crisp while the inside stays gooey. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent finish.

See what one of our readers had to say:

  • I just made this using leftover cubes of sugared donuts. I omitted the sugar in the recipe and it is amazing!

    Alison

This Chocolate Chip Bread Pudding Is:

  • Quick and easy to make
  • Made with pantry ingredients you likely already have
  • Overflowing with chocolate chips
  • Perfect as individual portions or one large casserole
  • A great way to use leftover bread
  • Crispy on top with a soft, gooey center
overhead shot of bread pudding with slice missing on scalloped plates beside.

So, what are we waiting for? Let’s make it!

Bread Pudding Ingredients

Only a few simple ingredients stand between you and a warm, comforting dessert that’s ready in under two hours.

  • Eggs
  • Unsalted butter (melted)
  • Sugar
  • Salt, vanilla, and cinnamon
  • Whole milk and heavy cream
  • Challah (or another day‑old bread)
  • Chocolate chips

⊹ Quick Tip! ⊹

Make sure ingredients are at room temperature. Cold milk, cream or eggs can cause the melted butter to seize and leave greasy spots in the pudding.

Ingredients for chocolate chip bread pudding.

Just Mix Everything Together

This recipe is straightforward: whisk eggs, melted butter, sugar, salt, vanilla, milk, cream and cinnamon. Stir in bread cubes and chocolate chips, pour into a prepared baking dish, and bake.

Bake at 350°F (177°C) for about 50–60 minutes, until the custard is set and the internal temperature reaches roughly 170°F (77°C). Oven times vary, so check for a puffed center and no visible runny custard. If the top browns too quickly, tent with foil.

bread pudding mixture in glass bowl.
chocolate chip bread pudding in round casserole.

Serve warm with powdered sugar or a scoop of vanilla ice cream for extra richness.

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When you make this Chocolate Chip Bread Pudding, leave a comment below — we love hearing from you and answering questions. Tag us on social media and use #BakersTable.

Happy baking!
x, Caylie

overhead shot of chocolate chip bread pudding in round casserole on white napkin with two forks, flowers, bowl of chocolate chips, cup of coffee, and white creamer beside with scalloped plates
5 from 12 votes

Chocolate Chip Bread Pudding

Author: Traci Crossland
This simple yet decadent Chocolate Chip Bread Pudding is perfect any day of the week and especially during the holidays. Soft, custardy bites with vanilla and cinnamon, packed with chocolate chips.
Print Recipe
Pin Recipe
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8 servings

Ingredients

  • 5 large eggs, room temperature
  • ¼ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups whole milk
  • ¾ cup heavy cream
  • ¾ teaspoon ground cinnamon
  • 13 ounces challah, cubed (or other day‑old bread)
  • 10 ounces chocolate chips
US Customary – Metric

Instructions

  1. Heat oven to 350℉ (177℃).
  2. Spray an 11-inch round or 8×12-inch casserole with cooking spray and set aside.
  3. In a large bowl, whisk together eggs, melted butter, sugar, salt, vanilla, milk, cream and cinnamon.
  4. Stir in the bread cubes and chocolate chips until all bread is coated with the custard.
  5. Pour mixture into the prepared pan.
  6. Bake 50–60 minutes, or until the custard is set and the internal temperature reaches about 170℉ (77℃). If the top browns too fast, tent with foil.
  7. Allow to cool 30 minutes before slicing.

Notes + Tips!

How To Store:

If you have leftovers, cover and refrigerate for 3–5 days. Reheat in a warm oven for about 10 minutes or microwave individual slices until warmed through.

Tip For Success:

  • Make sure all bread pieces are thoroughly coated in the custard.
  • Different breads absorb custard at different rates. If your bread stays dry, let it sit until it soaks in before baking.
  • If bread floats while you’re soaking it, place a slightly smaller pan or plate on top to weigh it down.
  • Look for a puffed center and no visible runny custard to know the pudding is done.
  • Cover with foil if the top is browning too quickly.

Tools You May Need (affiliate links)

  • Casserole dish
  • Mixing bowl
  • Whisk
  • Rubber spatula
When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes you may enjoy:

  • My Favorite Peanut Butter Balls

  • Giant Peanut Butter Cup

  • Homemade Strawberry Toaster Strudel

Did you try this recipe?

Let us know in the comments!