Chocolate Chip Bread Pudding
Ingredients
- 1 lb brioche or egg bread with crust cut into 1-inch cubes
- 10 Tbs unsalted butter melted (1 1/4 sticks)
- 1 cup semisweet chocolate chips
- 2 ½ cups half and half
- 1 cup sugar
- 6 large eggs
- 4 large egg yolks
- 2 Tbs vanilla extract
- ⅛ tsp salt
- 2 Tbs (packed) dark brown sugar
Brown Sugar Sauce:
- 1 cup packed brown sugar
- 2 Tbs cornstarch
- ½ cup water
- ⅔ cup half-and-half or light cream
- ¼ cup light-colored corn syrup
- 2 Tbs butter
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
- Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
- Whisk half and half, white sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
- Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Drizzle remaining melted butter over pudding; sprinkle with brown sugar.
- Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Brown Sugar Sauce.
Brown Sugar Sauce:
- In a small heavy saucepan, stir together brown sugar and cornstarch. Stir in water.
- Add half-and-half or light cream, light-colored corn syrup and butter. Cook and stir over medium heat until bubbly (mixture may look curdled).
- Cook and stir for 2 minutes more. Remove from heat and stir in vanilla.
- Serve warm over bread pudding.
