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Chocolate Chip Bread Pudding

Servings: 12
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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.