I try not to make bread pudding often because then that means I have an entire tray of it in the house and then that means I won’t be able to resist it, and then all I’ll be doing for the next couple of days is eating it and then next thing you know, it’s all gone. Poof. Disappeared. It’s a vicious cycle. So that’s why I try not to make it, but needless to say, I love it so much. Especially warm with a scoop of ice cream or a dollop of fresh whipped cream. This Chocolate Chip Cookie Dough Bread Pudding (phew) is a decadent dessert that everyone will love. It like chocolate chip cookies meets bread pudding and it’s phenomenal. Make it this weekend and bask in all it’s glory.
To make the cookie dough, in a medium bowl, cream together the butter, brown sugar, granulated sugar, and vanilla until thick and fluffy.
Stir in the flour and salt until just combined. Try not to over-work the dough at this point.
**Tip: If you want to keep things gluten-free, you can use almond flour instead and then just use gluten-free bread later on for the pudding as well!**
Fold in the chocolate chips and set aside. I’m using dark chocolate chips, but feel free to use what you have on hand.
**Tip: You can spruce up the cookie dough any way you’d like. Use peanut butter chips or nuts or sprinkles. Go crazy!**
In a large bowl or large measuring cup with a spout, whisk together the milk, cream, eggs and vanilla until well combined.
Lay half of the brioche slices in an even layer on the bottom of your prepared baking dish. Sprinkle with half of the cookie dough, breaking off small pieces in varying sizes (it doesn’t have to be perfect).
Repeat with the remaining brioche slices and the rest of the cookie dough. Carefully pour the custard mixture over the bread, using all of it. Allow to sit for 20 minutes to soak up the liquid as much as possible.
**Note: It’ll look like it won’t all fit but if the custard rising to the top, hold off a bit, allow the bread to soak it up somewhat and then pour in the rest.**
Bake in a preheated 350°F oven until the custard has set and the pudding is golden brown, about 45 to 50 minutes.
Remove from the oven and allow to cool for 10 minutes before serving. Serve with a dusting of powdered sugar and a dollop of fresh whipped cream or a scoop of vanilla ice cream.
**Note: I like a sweetened homemade whipped cream for this because if the pudding is served warm, the cream will melt a bit and it’s so good!**
Leftovers (if there are any) can be kept in the fridge, covered, for up to 3 days and rewarmed in the oven. You can also rewarm a single serving or so quickly for a few seconds in the microwave.
The great thing about a bread pudding is that they’re fairly easy to make, they feed a crowd, are a real show-stopper and can be prepared ahead of time. Either you bake it in advance and rewarm before serving or you assemble, keep in the fridge and then just bake off when you need it!
If you really want to go all out with the chocolate, I’ve seen chocolate chip brioche at the store and that would be SO good here as well. You can also drizzle with a simple chocolate sauce (homemade or store-bought) if you’d like.
Give this recipe a try and be sure to let me know what you think below. If you make it, snap a pic and share it on instagram (be sure to tag me so I see it @jonjon33). I love seeing you all make the things I post. Thank you so much for reading and following along. Have a great weekend!
Chocolate Chip Cookie Dough Bread Pudding
Equipment
- Mixing Bowls
- Measuring spoons and cups
- Hand or stand mixer
- 9×13 baking dish
Ingredients
For The Cookie Dough:
- 1 stick unsalted butter softened
- 1/2 cup packed light brown sugar plus 2 tablespoons
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour plus 2 tablespoons
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
For Pudding:
- 3 cups whole milk
- 1 cup heavy cream
- 5 large eggs
- 2 teaspoons vanilla extract
- 12 slices brioche bread halved
- Powdered sugar for dusting
- Fresh whipped cream or Ice cream for serving
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish with butter or cooking spray and set aside.
- To make the cookie dough, in a medium bowl, cream together the butter, brown sugar, granulated sugar, and vanilla until thick and fluffy. Stir in the flour and salt until just combined. Fold in the chocolate chips and set aside.
- In a large bowl or large measuring cup with a spout, whisk together the milk, cream, eggs and vanilla until well combined.
- Lay half of the brioche slices in an even layer on the bottom of your prepared baking dish. Sprinkle with half of the cookie dough, breaking off small pieces in varying sizes. Repeat with the remaining brioche slices and the rest of the cookie dough. Carefully pour the custard mixture over the bread, using all of it. Allow to sit for 20 minutes to soak up the liquid as much as possible.
- Bake until the custard has set and the pudding is golden brown, about 45 to 50 minutes. Remove from the oven and allow to cool for 10 minutes before serving. Serve with a dusting of powdered sugar and a dollop of fresh whipped cream or a scoop of vanilla ice cream. Leftovers can be kept in the fridge for up to 3 days and rewarmed in the oven. Enjoy!
