Chocolate Chip Bread Pudding Recipe

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5 from 1 vote

Chocolate Chip Bread Pudding Recipe

Made with croissants, chocolate chips and lots of rum, this is a delicious take on a traditional dessert.

Prep Time10

Cook Time40

rest time10

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 714kcal

Author: Cari

Ingredients

7 cups of cubed croissants
¾ cup dark brown sugar
1 ½ cups heavy cream
1 ½ cups whole milk
4 tablespoons butter
1 cinnamon stick
1 teaspoon vanilla
⅔ cup chocolate chips
¼ cup dark rum
4 beaten eggs
For the sauce
⅓ cup heavy cream
1 cup white sugar
½ cup butter
3 tablespoons dark rum

Instructions

Preheat your oven at 350 degrees.
For the bread pudding, cut the croissants into 1 inch pieces and place in a large bowl.
In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon stick, vanilla and dark rum. Stir constantly until sugar is dissolved.
In a small bowl, whisk your eggs. Slowly add into the eggs some of the warm milk mixture, couple tablespoons at a time while whisking the eggs. This ensures you don't end up with scrambled eggs. Whisk to combine and add the egg mixture into the remaining custard.
Carefully pour your custard over the croissants and fold the bread to ensure all of the bread is fully coated.
Cover your custard bread mixture and allow it to rest for 10 minutes. This ensures the croissants fully soaks in the custard.
Pour half of your bread into a greased 9x9 casserole dish and sprinkle with half of your chocolate chips. Top with the remaining bread pudding and remaining chocolate chips.
Cover with tented aluminum foil and bake for 30 minutes. Uncover the bread pudding and bake for an additional 15 minutes.
To make your rum sauce, place the heavy cream, white sugar, and butter in a medium saucepan over low heat. Be sure not to let the mixture boil or it will crystallize. When sugar has dissolved, add in the rum. Pour the warm sauce over each slice of bread pudding before serving.

Notes

Variations and Substitutions

Don't have croissants? You can opt for brioche instead

Don't like rum? This croissant bread pudding would also be great with bourbon or brandy. Simply replace the rum for your spirit of choice.

Don't want chocolate chips in your bread pudding? Simply omit them or replace them with your favorite dried fruit like raisins.

Want a dairy free bread pudding? Swap the heavy cream and milk for your non-dairy milk of choice.

Storage

Once your chocolate chip bread pudding has cooled, store it in an airtight container or cover it with foil. Store the sauce in a separate container. You can store it in your refrigerator for up to 3 days. Reheat in the oven for best results.

You can freeze bread pudding as long as the sauce has not been poured on it. First let it completely cool. If freezing the whole thing for a later date then simply freeze it in the dish you prepared it in provided that it is freezer safe.

Cover it with multiple layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and remove the casserole from the refrigerator about 40 minutes prior to baking to let it come to room temperature. Remove the plastic wrap and cover with aluminum foil. Reheat the covered casserole in a 350 degree preheated oven for 10-15 minutes.

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