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Pioneer Woman Chocolate Chip Bread Pudding

Pioneer Woman Chocolate Chip Bread Pudding - recipe card
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A decadent, custardy bread pudding studded with semi-sweet chocolate chips and lightly spiced with cinnamon. The crispy golden top gives way to a soft, almost soufflé-like interior that is perfectly balanced between sweet and rich.

Ingredients

Scale
  • 4 cups stale brioche or challah bread, cut into 1-inch cubes (about 8 oz)
  • 1/2 cup semi-sweet chocolate chips
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted (for brushing the baking dish)
  • Optional for serving: powdered sugar, whipped cream, or vanilla ice cream

Instructions

  1. Preheat your oven to 350°F (175°C). Brush a 2-quart (or 8×8-inch) baking dish with the melted butter, ensuring every corner is coated. This prevents sticking and adds a subtle buttery flavor to the crust.
  2. Place the stale bread cubes in a large mixing bowl. If your bread is fresh, spread it on a baking sheet and toast at 300°F (150°C) for 5-7 minutes to dry it out; stale bread absorbs the custard without turning mushy, giving the pudding a better structure.
  3. Scatter the semi-sweet chocolate chips over the bread cubes and toss gently with your hands to distribute them evenly. Set aside while you prepare the custard.
  4. In a separate medium bowl, crack the eggs and whisk them vigorously for about 30 seconds, until the yolks and whites are fully combined and slightly frothy. This ensures the custard sets evenly.
  5. Add the granulated sugar to the eggs and whisk for another minute, until the sugar is mostly dissolved and the mixture becomes pale and slightly thickened. This helps create a smooth, creamy custard.
  6. Pour in the whole milk, vanilla extract, ground cinnamon, and kosher salt. Whisk until the cinnamon is well dispersed and the mixture is a uniform color. The cinnamon should be fully incorporated so each bite is evenly flavored.
  7. Pour the custard mixture over the bread and chocolate chips. Gently press the bread down with a spatula or your hands to submerge all pieces in the custard. Let this sit for at least 10 minutes at room temperature — this allows the bread to soak up the liquid, which is key to a tender, holds-together pudding.
  8. After resting, give the mixture another gentle stir to ensure the chocolate chips and bread are evenly coated. Transfer the mixture to the prepared baking dish, spreading it in an even layer and pressing lightly to flatten the top.
  9. Let the filled dish sit on the counter for 10 more minutes while the oven finishes preheating. This final soak is crucial for a soft interior, preventing a dry pudding.
  10. Place the baking dish on the center rack of your preheated oven and bake for 40-45 minutes, or until the top is golden brown and the edges are set. To check doneness, insert a knife into the center — it should come out mostly clean, with only a few moist crumbs clinging. The internal temperature should read 165°F (74°C) for egg safety.
  11. If the top is browning too quickly around the 30-minute mark, loosely cover the dish with aluminum foil to slow browning while the center finishes setting.
  12. Remove the bread pudding from the oven and let it rest on a wire rack for at least 10 minutes before serving. This rest allows the custard to firm up so the pudding can be sliced or scooped neatly without turning soupy.
  13. Serve warm, spooned into bowls. Dust with powdered sugar or add whipped cream or vanilla ice cream if desired. The contrast of the warm, soft pudding and cool topping is delightful.

Notes

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 2 months if wrapped tightly in plastic wrap and foil. To reheat, place in a 300°F (150°C) oven for 10-12 minutes or microwave individual portions on medium power in 30-second intervals until warmed through. For a crispy-top revival, use a toaster oven at 325°F (160°C) for 5 minutes.

Nutrition

Keywords: chocolate chip bread pudding, bread pudding, pioneer woman dessert, chocolate dessert, baked pudding, custard bread pudding, easy bread pudding, semi-sweet chocolate, brunch dessert, comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chocolate-chip-bread-pudding-recipe/