Chocolate Chip Brioche Bread Pudding

Chocolate Chip Brioche Bread Pudding is a rich and decadent dessert that will satisfy your sweet tooth. Its custard-like texture is punctuated by gobs of melted chocolate making every bite simply heavenly. It can be enjoyed warmed up by itself or accompanied with Easy 2-Ingredient Whipped Cream and fresh berries or a scoop of ice cream. This easy bread pudding recipe is a perfect use for stale bread and can be made in under 90 minutes.

How to Upcycle Stale Bread with Chocolate Chip Brioche Bread Pudding

We’ve all had a loaf of bread that sat in the refrigerator too long or a baguette that dried out before we could finish it. Luckily, breathing new life into stale bread is a deliciously easy thing to do! Many noteworthy dishes call for stale bread. Crispy Panzanella, rich Thanksgiving stuffing, eggy French toast! All of these incredible dishes call for some good old stale bread.

One of my favorite ways to employ stale bread is by making bread pudding. I often buy a loaf of brioche from Trader Joe’s that I can never finish before it goes stale. Instead of throwing the bread out, I turn it into Chocolate Chip Brioche Bread Pudding. I toast the brioche before I pour the custard on top to add more texture and I add chocolate chips so every bite feels like your first. The brioche soaks up the custard mixture like a sponge and the pudding turns out smooth and creamy.

Chocolate Chunk Brioche Bread Pudding is a great weeknight dessert to make. You can even top it with some fresh berries, whipped cream, or your favorite ice cream.

What Does Chocolate Chip Brioche Bread Pudding Taste Like?

Chocolate Chip Brioche Bread Pudding has a custardy texture, with bits of crunch and chewiness from the toasted bread. It also has notes of vanilla, cinnamon, and melted chocolate. Brioche bread pudding tastes similar to French toast, in that it is also a custardy treat that can be topped with berries and Easy 2-Ingredient Whipped Cream.

The rich and creamy texture of bread pudding is attributed to the type of dairy you use. I recommend using milk with high-fat content, such as whole milk, heavy whipping cream, or half and half. In fact, milk with a fat content lower than that of whole milk will not be creamy enough, resulting in dryer, less rich bread pudding.

While this is a dessert, Chocolate Chip Brioche Bread Pudding is not overly sweet. It calls for just a quarter cup of sugar, allowing the hints of vanilla, cinnamon, and chocolate chips to shine. When combined, these ingredients make for a deliciously creamy, textured bread pudding you can enjoy for both dessert and brunch.

How to Make Chocolate Chip Brioche Bread Pudding

Chocolate Chip Brioche Bread Pudding is incredibly approachable and easy to make. It’s honestly difficult to make a mistake when making this recipe, so it’s perfect for a beginner baker or someone who wants a quick and delicious dessert.

Equipment Needed to Make Chocolate Chip Brioche Bread Pudding

Chocolate Chip Brioche Bread Pudding requires just a few kitchen essentials, all of which you can use for many other common recipes. To make bread pudding, you will need a baking sheet, mixing bowl, whisk, saucepan, pie dish, measuring cups, measuring spoons, and sifter.

To explore more kitchen items to make your kitchen complete, head to my shop: Kat’s Kitchen Essentials.

Here are the Quick and Easy Steps to Make the Perfect Chocolate Chip Brioche Bread Pudding

1. Bake the Brioche – First, preheat oven to 350°F. Place the cubed bread on a baking sheet and toast the bread for 10-15 min or until they turn a golden color, flipping halfway through.
2. Make the Custard – In a saucepan on low heat, warm the milk, butter, vanilla, sugar, cinnamon, and salt. Once the butter is just melted, remove the pan from the heat to cool. Once the mixture cools down, add the eggs and whisk. Be careful to not add eggs to a hot mixture, or the eggs will cook.
3. Soak the Toast – Fill a 9-inch pie dish or brownie pan with the toasted brioche cubes and toss the mixture with chocolate chips. Gently shake the pie dish so the bread settles. Then, pour the egg and milk mixture over bread and let the bread soak up the custard mixture for about 15-20 minutes.
4. Bake the Bread Pudding – Bake for 40-45 minutes or until custard is cooked, but slightly wobbly and the bread is slightly brown. Then, dust with powdered sugar. To get an even amount of powdered sugar on the top, you can use a sifter. Then, serve the Chocolate Chip Brioche Bread Pudding warm and top with berries, ice cream, or Easy 2-Ingredient Whipped Cream.

How to Store and Reheat Bread Pudding

Bread pudding can be stored in an air-tight container or covered with foil for up to 2 days in a refrigerator, as milk and eggs can spoil at room temperature. If by the second day, the bread pudding is dry, you can add a splash of cream, or top with ice cream or whipped cream to make it moist again.

To reheat bread pudding, heat the oven to 200° F and warm the leftovers in the oven for 5 minutes.

How to Freeze Bread Pudding

You can freeze bread pudding to have on hand for future dessert needs. Frozen Chocolate Chip Brioche Bread Pudding can be baked ahead of time and kept in the freezer for up to 2 months.

First, bake the bread pudding then cool the baking dish in the refrigerator. This will prevent the baking dish from breaking or bacteria from forming. Then, store the baking dish inside of an air-tight freezer bag and store it in the freezer.

When you are ready to eat the bread pudding, thaw the dish in the refrigerator overnight. The next day, make sure the bread pudding is completely thawed. To reheat the entire dish, heat the oven to 200° F and warm the leftovers in the oven for 5-8 minutes.

Did You Like This Recipe?

If you enjoyed this recipe, please rate and comment below! For more recipes like Chocolate Chip Brioche Bread Pudding, check out:

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• MEYER LEMON OLIVE OIL CAKE
• FIG TART WITH LEMON AND HONEY MASCARPONE
• WHITE PEACH AND CHERRY GALETTE

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