chocolate chunk bread pudding with vanilla bean sauce

This decadent chocolate chip bread pudding is soft and moist in the center and crispy on top. The pudding is studded with big pools of melted dark chocolate. Serve it with a silky vanilla bean sauce!

This chocolate chunk bread pudding has converted me, and many others, into wild, raging bread pudding fans. I’ve never been crazy about the stuff. Mostly, bread puddings are too eggy, too sweet, too mushy. They just don’t do it for me. But this chocolate chip bread pudding— it’s decadent.

The rich custard soaks into the bottom layer of bread and leaves the top layer extra crispy. This textural contrast is everything. And those crunchy, sweet cubes of artisan bread are cushioned with big pools of melty chocolate. Then, to really make this bread pudding a dessert that’s talked about for years to come, I finish it with a silky vanilla bean sauce. Real vanilla bean seeds, heavy cream, and a few egg yolks produce a silky, fragrant, just-sweet-enough custard. It’s a fantastic combination-- and it’s a bread pudding I can happily get behind. 

how do you make chocolate chip bread pudding from scratch?

1. Layer bread cubes and chocolate chunks in a buttered baking dish.
2. Heat butter, heavy cream, sugar and salt together.
3. Add the hot cream mixture to the eggs and vanilla.
4. Pour the custard over the bread cubes and let soak 15 minutes.
5. Bake for about 1 hour, uncovered.
6. Serve with vanilla bean sauce.

how do you make the vanilla bean sauce?

1. Melt butter and flour, whisk to make a paste.
2. Add milk, heavy cream, salt, sugar, and vanilla bean.
3. Simmer until thickened.
4. Slowly whisk hot cream into egg yolks to temper, then return mixture to pot and heat.
5. Strain to remove vanilla bean and bits of cooked egg.
6. Serve with warm chocolate chip bread pudding.

what's the best bread for chocolate chip bread pudding?

I love to use a basic loaf of french bread (such as a boule) for this chocolate chip bread pudding.

The crumb is creamy, light and fluffy, so it will readily absorb the custard. It is structured enough to hold the custard without breaking down into mush. The subtle flavor won’t overpower the delicate vanilla notes.

For a much richer bread pudding, you could use brioche or challah. For more complexity, try a mild sourdough.

how to cut bread for bread pudding

1. Use a serrated knife to cut off the ends of the loaf.
2. Stand the loaf on one end, and working top to bottom, slice off crust in long strips.
3. Work your way around the loaf until all of the crust is removed.
4. Lay the loaf back down and cut it into ¾-inch thick slices.
5. Cut each slice into ¾-inch wide strips.
6. Cut each strip into ¾-inch wide cubes.

how do you know when this chocolate chip bread pudding is done?

Insert a knife into the center of the pudding, twist it a bit and look at the consistency of the custard. If it’s still wet, let the bread pudding cook another 5- 10 minutes and recheck. The eggs will be cooked at 160°F, but the bread pudding may need more time depending on the depth of the pan. The top will be golden brown and crispy.

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