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Chocolate Chip Bread Pudding is the perfect chilly morning breakfast. Basically a french toast casserole, with chocolate goodness in every bite.
Table of Contents
Why You Need To Make This Chocolate Chip Bread Pudding.
This bread pudding has chocolate in every bite. It’s basically a french toast casserole your whole family will enjoy. The bread is crispy on the top and spongy, moist and sweet in the center. I love to pour a little maple syrup over it for the ultimate flavor.
You can meal prep this or make it ahead of time. This bread pudding can feed an army. Easily make this dairy free and gluten free using plant based butter and milk an/or gluten free bread! Also try my EASY Nutella Puff Pastries for breakfast. Consider my Cranberry Orange Loaf for another sweet treat!
You can make this casserole into “french toast muffins” as seen on my Instagram as well. Just fill muffin liners about 1/2 full with mix and bake for about 25-30 minutes.
Ingredients Needed.
Bread. I prefer stale white bread. This is the classic way to make bread pudding.
Eggs. This binds everything and gives the casserole a spongy texture. You will need 5 eggs.
Milk. I used almond milk, you can use any milk of choice.
Vanilla Extract.
Brown Sugar. This makes the chocolate bread pudding nice and sweet.
Spices. Cinnamon, a pinch of sugar.
Chocolate Chips.
Steps To Make This Chocolate Chip Bread Pudding
Step One. Preheat oven to 350º. Chop up bread into squares. In a large bowl, mix eggs, vanilla, milk, brown sugar, cinnamon, salt together well.
Step Two. Add the bread to the egg/milk mixture. Be sure the bread is nice and soaked in the mix be gentle so the bread squares stay in tact. Grease the casserole dish and pour the bread, egg mix into the casserole. Add in the chocolate chips, gently push them into the crevices of the casserole.
Step Three. Bake for about 45-50 minutes. The top will be browned and crispy, stick a toothpick in the middle and be sure it comes out clean to be sure. Let the bread pudding cool before slicing into it.
Recipe FAQ’s
No, not really. I have tried this recipe with almond, oat and soy milk and I have tried it with skim, and full fat milk. It all works pretty great 🙂
Use a gluten free bread!
Unfortunately not. The eggs are an important part to the recipe.
Yes! Instead of a casserole you can pour the batter into muffin liners and make french toast muffins as seen on my instagram! Cooking time will need to be shortened to about 25-30 minutes. See photo below
Other Recipes To Try
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Chocolate Chip Bread Pudding
Ingredients
- 8-10 cups white bread, * little stale works best, about 10-15 slices
- 2 cup almond milk , *see notes
- 5 eggs
- 1 tbsp vanilla exact
- 1½ cup brown sugar, *
- 1 tsp cinnamon
- 1/4 tsp salt
- 1½ cup chocolate chips
Instructions
- Preheat oven to 350º. Chop up bread into squares. In a large bowl, mix eggs, vanilla, milk, brown sugar, cinnamon, salt together well.
- Add the bread to the egg/milk mixture. Be sure the bread is nice and soaked in the mix be gentle so the bread squares stay in tact. Grease the casserole dish and pour the bread, egg mix into the casserole. Add in the chocolate chips, gently push them into the crevices of the casserole.
- Bake for about 45-50 minutes. The top will be browned and crispy, stick a toothpick in the middle and be sure it comes out clean to be sure. Let the bread pudding cool before slicing into it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum!
wow this looks amazing. do you think it would be good with blueberries instead of chocolate?
Yes absolutely! It’s a favorite mix in for me
Looks delicious ❤️ Where did you get those cute paper muffin cups
Loved this recipe! Made it for brunch with girlfriends. Highly recommend this.
Can we prepare it the day before and bake next morning? Thank you😊
Yes, you absolutely can! Enjoy
Just like the recipe my mom used to make! I add cream when it’s done. Delicious!
Thanks for this simple and wonderful recipe.
Hi Lauren, I am so happy to hear this!
The instructions call for salt as an ingredient, but I don’t find it listed in the recipe. How much do you recommend?
The recipe has been updated sorry about that!