Chocolate Chip Bread Pudding
A classic comfort dessert made from simple pantry staples. Cubes of bread are soaked in a sweet vanilla custard and baked with chocolate chips until golden and puffed.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 409 kcal
Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 tspunsalted butter, softened, for greasing
- 100 gwhite bread, crusts removed, cut into 2cm cubes
- 3 pcslarge egg, beaten
- 100 ggranulated sugar
- 0.25 tspsalt
- 360 mlwhole milk
- 0.5 tspvanilla extract
pudding
- 45 gchocolate chips
topping
- 45 gchocolate chips
Equipment
mixing bowl · cutting board · knife · whisk · oven · baking dish · roasting pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Use the softened butter to grease a 1.5-quart (or roughly 20x20cm) baking dish.
About 5 min
Cook’s note: Greasing the dish thoroughly prevents the pudding from sticking and makes cleanup much easier.
- 2
Place the bread cubes in the prepared baking dish and spread them out evenly.
About 1 min
- 3
Sprinkle the chocolate chips designated for the pudding over the bread and give it a gentle toss to distribute them.
About 1 min
- 4
In a medium mixing bowl, whisk together the beaten eggs and granulated sugar until well combined.
About 2 min
- 5
Whisk the whole milk, salt, and vanilla extract into the egg mixture until you have a smooth custard.
About 2 min
Cook’s note: Make sure the sugar is mostly dissolved before pouring the custard over the bread.
- 6
Pour the custard mixture evenly over the bread cubes. Gently press down on the bread with the back of a spoon to ensure it's all soaked.
About 2 min
- 7
Sprinkle the remaining topping chocolate chips over the surface.
About 1 min
- 8
Place the baking dish into a larger roasting pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of your baking dish to create a water bath.
About 1 min
Cook’s note: The water bath (bain-marie) helps the custard cook gently and evenly, preventing it from curdling.
- 9
Carefully place the pans in the preheated oven and bake for about 60 minutes, or until the center is set and the top is golden brown.
About 1 hr
Cook’s note: To check for doneness, a knife inserted near the center should come out clean.
- 10
Remove the baking dish from the oven and from the water bath. Let it rest on a wire rack for at least 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the pudding to set properly, making it easier to slice and serve.
Per serving
Nutrition
- Calories
- 409.3kcal
- Protein
- 11.8g
- Carbs
- 54.8g
- Fat
- 16.3g
- Fibre
- 1.8g
- Sugar
- 42.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave, or warm the entire dish in a 150°C oven until heated through.
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