Chocolate Chip Bread Pudding – a delicious recipe with Butter, Sugar, Ground Cinnamon, Vanilla, Eggs, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Using a food processor, mixer or blender, combine butter and sugar; blend well. Add cinnamon and vanilla and continue to blend.
3
While the machine is running, add eggs to the mixture. Turn off the machine and scrape down the sides. Add the milk and blend once more.
4
Lightly butter a baking dish. Break up the bread into 1-inch pieces and add to the dish. Gently mix in the chocolate chips to evenly distribute throughout the bread. Pour the wet mixture over the bread pieces and allow to soak for 8 to 10 minutes. Lightly push down the top pieces of bread to allow to soak up wet mixture.
5
Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes or until the top is lightly browned and the custard is set but still moist. Allow to cool, then dive in!
888
kcal
Calories
52
g
Fat
84
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 stick Unsalted Butter, 1 cup Sugar, 1 teaspoon Ground Cinnamon, 1 teaspoon Vanilla Extract, and more.
Yes, Chocolate Chip Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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