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Decadent Chocolate Chip Bread Pudding Recipe with Easy Creamy Vanilla Drizzle

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A nostalgic, cozy dessert featuring soft, custardy bread pudding studded with melty chocolate chips and topped with a silky, light vanilla drizzle. Perfect for any occasion, easy to make, and irresistibly delicious.

Ingredients

Scale
  • 6 cups brioche or challah bread, cubed (day-old preferred)
  • 1 ½ cups semisweet or bittersweet chocolate chips
  • 2 cups whole milk (or almond/oat milk for dairy-free)
  • 1 cup heavy cream
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt
  • For the Creamy Vanilla Drizzle:
  • ½ cup powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons whole milk (or dairy-free milk)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Cube 6 cups of brioche or challah bread into roughly 1-inch cubes. If fresh, toast cubes on a baking sheet for 5-7 minutes to dry slightly.
  3. In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon (if using), and ¼ teaspoon salt until smooth.
  4. Place cubed bread in the prepared baking dish. Sprinkle 1 ½ cups chocolate chips evenly over the bread.
  5. Gently pour the custard mixture over the bread and chocolate chips, pressing lightly with a spatula to help soak. Let sit for 15 minutes to absorb.
  6. Bake in preheated oven for 45-50 minutes until the top is golden and custard is set but slightly jiggly in the center.
  7. While baking, prepare the vanilla drizzle by whisking ½ cup powdered sugar, 2 tablespoons melted butter, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Adjust consistency as needed.
  8. Remove pudding from oven and let cool for 10-15 minutes. Drizzle the creamy vanilla sauce generously over the top.
  9. Serve warm.

Notes

Let the bread soak in the custard for at least 15 minutes to ensure a tender, moist pudding. Use day-old brioche or challah for best texture. Tent with foil if top browns too quickly. Room temperature eggs prevent curdling. Adjust vanilla drizzle thickness to preference. Fresh bread should be lightly toasted before soaking to avoid sogginess.

Nutrition

Keywords: bread pudding, chocolate chip, dessert, vanilla drizzle, easy dessert, comfort food, holiday dessert, custard dessert

Find it online: https://norasfoods.com/decadent-chocolate-chip-bread-pudding-recipe-with-easy-creamy-vanilla-drizzle/