chocolate chip bread pudding topped with toasted croutons and vanilla sauce
One of the most popular recipes on my blog is Carnival Cruise’s Bitter & Blanc Brioche Bread Pudding. While no doubt it is delicious, it is also difficult and time consuming to make. This is my own recipe for Chocolate Chip Bread Pudding, which if made with a white bread (especially if you can find brioche) it tastes a lot like the bitter and blanc. This recipe is very easy to make. Brioche is not readily available where I live so I use sourdough and it comes out quite nice. Top with the optional croutons to make it more like the bitter and blanc if desired. If you want to make gluten and dairy free bread pudding, try this recipe.
Black and White bread pudding
This recipe stands up well on its own and doesn’t have to taste anything like the bitter and blanc in order to taste good. By using half white bread and half dark bread I’ve made a variation I call Black and White bread pudding. For that I used sourdough and sweet dark bread, but any good white and dark breads would work. Use good bread when making bread pudding because the pudding is only as good as the bread used to make it.
I use the bigger dark chocolate chips called dark chocolate morsels, but you could also use regular sized dark chocolate or semi-sweet chocolate chips. Serve bread pudding warm topped with warm vanilla sauce.
Chocolate Chip Bread Pudding
Bread Pudding Ingredients
3 eggs
dark chocolate morsels
2 1/2 tablespoons sugar
1/4 cup brown sugar
1 1/4 cups milk
2 tablespoons butter, melted
6 slices bread, cubed
3/4 cup dark chocolate morsels
Bread Pudding Directions
Preheat oven to 375 degrees (F). Grease casserole dish or baking pan.
Beat eggs with whisk in mixing bowl. Stir in sugars and milk. Slowly pour in melted butter while whisking constantly. Stir bread cubes in with spoon until thoroughly coated with egg mixture. Stir in chocolate morsels and pour into prepared pan. Bake 50-60 minutes in 375 degree oven. Serve warm with vanilla sauce. If using optional croutons, top with croutons before adding the vanilla sauce. Makes 6-8 servings.
Vanilla Sauce
Vanilla Sauce Ingredients
2/3 cup milk
2 tablespoons sugar
1/2 tablespoon cornstarch
1 egg
2 teaspoons vanilla
Vanilla Sauce Directions
Whisk milk, sugar, cornstarch and egg together in saucepan. Cook over medium heat whisking constantly until sauce thickens. Remove from heat and stir in vanilla. Serve warm over warm bread pudding.
Optional Croutons
top the bread pudding with the croutons before adding vanilla sauce
To make the optional toasted bread croutons, cut bread into desired crouton size pieces. Roll each crouton in sugar and spread them out on a pan. Bake at 250 degrees (F) for 25 minutes or until bread is dry, turning once. Broil until toasted lightly then flip over and broil other side. Top individual servings of bread pudding with a few croutons before adding the vanilla sauce.
Yummy!
Looking delightful!!!!
Wow, that looks delicious! I used to love bread pudding so much, but I haven’t eaten it in years. I think it best that I continue avoiding it due to the severity of my lactose intolerance. Or, I’d need to gulp a crate full of lactaid pills.
Both my sisters are lactose intolerant, so I’ve done a lot of cooking with almond or coconut milk and everything seems to turn out fine.
Last summer, I discovered chocolate soy milkshakes at a vegan takeout place in my hood. I discovered that I liked those a lot, but I don’t allow myself to get them very often because they’re heavy in calories.
I make a smoothie that tastes just like a chocolate milkshake, but is healthier and less calories by blending frozen banana slices, frozen blobs of yogurt (not the ice cream style frozen yogurt, blobs of regular yogurt that are frozen), milk, and chocolate sauce. This can also be done with plant based milk and yogurt. The coconut milk yogurt is the only one I’ve tried and it is good. Probably wouldn’t help you any though because I think I remember you once saying you didn’t have a freezer.
Yep, no freezer. But building management at my hovel said they might replace my refrigerator. They broke the light in it and claim the replacement would have a freezer. That would be a Christmas miracle in spring, but I’m not holding my breath that it’s going to happen.
Beats replacing the light bulb any day!
That does look good. I have never tried making bread pudding. I would give it a try if I wasn’t supposed to be eating less bread now.
If you are cutting down on bread and want to eat healthier, yet would like a tasty dessert you might like to try my miracle chocolate cake recipe. It has no flour, no butter, and no sugar, yet the taste and texture are just like real chocolate cake. It’s made with almond butter instead of flour so it has more protein than carbs.
https://mycruisestories.com/2013/07/27/miracle-chocolate-cake/