Moist Chocolate Chip Bread Pudding Recipe for Rich Dessert

Looking for a decadent way to revive stale bread? This moist Chocolate Chip Bread Pudding transforms leftover or day-old bread into a rich, comforting dessert you’ll want to make again and again.

Soft, custardy bread soaked in a sweet milk-and-egg base with plenty of melty chocolate throughout—it’s a chocolate lover’s dream. For an extra indulgent finish, serve with a warm sauce of your choice.

Chocolate Chip Bread Pudding Ingredients

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Almost any bread works, but day-old or slightly stale white bread, challah, brioche, or French bread give the best texture. Stale bread absorbs the custard without becoming overly soggy; fresh bread can turn too soft.

Use unsalted butter for better control of seasoning; it should be fully melted and cooled before adding to the custard. Dark or semi-sweet chocolate chips are ideal—dark gives a richer chocolate flavor, while semi-sweet offers a sweeter bite.

Chocolate Chip Bread Pudding Tips and Tricks

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How I Make Bread Pudding with Chocolate Chips

Melt the butter first and let it cool before mixing with eggs and milk; adding hot butter can scramble the eggs or curdle the milk. You can melt butter on the stove, in the oven, or in short bursts in the microwave—20 seconds at a time, stirring between intervals until fully melted, then set aside to cool.

Cut bread into roughly 1-inch cubes so each piece soaks up the custard evenly. If your loaf is unsliced, slice it about 1 inch thick, then cube. For pre-sliced loaves, stack slices to cut multiple at once and cube into similar-sized pieces.

In a large bowl, whisk together milk, eggs, sugar, vanilla, salt, and the cooled melted butter until smooth. Gently fold the cubed bread into the custard with a spatula, trying not to break the pieces apart. Continue folding until the bread has absorbed the liquid.

Fold in about 1 cup of the chocolate chips so they’re distributed throughout the mixture, reserving roughly 1/4 cup to sprinkle on top before baking. Transfer the mixture to a baking dish (13.5″ oval, 8×8 or 9×9 square, or 7×9 rectangle all work) and press lightly to even it out.

There’s no need to grease or line the dish; the butter and milk create a naturally nonstick surface and the finished pudding lifts out easily. Sprinkle the reserved chips on top and bake until the top turns golden and the center is set but still slightly jiggly.

Bread pudding is versatile—serve it warm for gooey melted chocolate, or enjoy at room temperature or chilled. Warm is best for that comforting, just-baked experience.

Storing Your Chocolate Chip Bread Pudding

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat individual portions in a 350°F oven for 10–15 minutes until warmed through, or enjoy cold or at room temperature.

To freeze, wrap portions or the whole dish tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating. Avoid leaving bread pudding at room temperature overnight for food safety.

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