Chocolate Chip Cookie Bread Pudding combines custardy bread pudding and chocolate chip cookies. It tastes like a combination of cake, pudding, and chocolate chip cookies. It’s ooegy gooey deliciousness.
Ingredients
- 4 cups of cubed Brioche Bread
- 2 bags of Tiny Tate's Cookies (about 1 cup)
- 1 1/2 cups Milk (I use 2%)
- 2 Large Eggs
- 1/4 cup packed Brown Sugar
- 1 teaspoon Vanilla
- a pinch of Salt
- 1/4 cup Mini Semi-Sweet Chocolate Chips
- Serve with: Whipped Cream, Ice Cream, Caramel Sauce, and/or Fresh Berries
Instructions
Let the cubed bread sit out on the counter for an hour to two. It soaks up the custard mixture more effectively if the bread is a little stale.
In a large bowl, whisk the milk, eggs, brown sugar, vanilla, and salt together. Add the cubed bread, the chocolate chip cookies, and the chocolate chips. Gently stir, and then let sit for 15 minutes.
Heat your oven to 350 degrees.
Transfer the brioche and custard mixture into an ungreased ceramic baking dish and bake for 40-50 minutes, until the top has browned and the eggs have set.
Serve warm, and top with whipped cream, ice cream, caramel sauce, or fresh berries.
You can make Chocolate Chip Cookie Bread Pudding with just 10 minutes of active preparation time. Add in 15 minutes for the cubed bread to soak in the egg mixture, and then bake for 45 minutes. As the bread pudding bakes, your home will fill with the delicious scent of chocolate chip cookies.
This is a recipe made with just a few simple ingredients, and I recommend using good quality brioche and tiny Tate’s chocolate chip cookies. This isn’t sponsored by Tate’s, but man are those cookies good! They are extra crispy, which means that they soak up the custard mixture perfectly. If you aren’t familiar with brioche, it is a very light buttery bread. It’s ideal for things like french toast and bread pudding.
I love this recipe because it takes just minutes to prepare. It does work best if you cube your bread and let it sit out on the counter for an hour to two, this way it will get a bit stale and soak up the custard mixture. You could also opt to use day old bread.
I recommend serving this bread pudding warm. It’s best when it is warm and the chocolate is melted. Serve with a dollop of whipped cream or a scoop of ice cream on top. You can even add fresh berries or a drizzle of caramel sauce.
I made a smaller batch since there are only two of us. It’s just enough for 4 servings, but you could easily make a double batch. I used a 5.75-inch square baking dish to prepare this bread pudding. It’s fine to use a larger or differently shaped baking dish. You just might need to adjust the baking time.