Chocolate Chip Cookie Dough Bread Pudding
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Chocolate Chip Cookie Dough Bread Pudding where indulgent meets comfort in this easy yet rich and satisfying dessert!
After combining pecan pie and bread pudding for my hugely popular Pecan Pie Bread Pudding, I started thinking about another two desserts that I could combine. My solution is this Chocolate Chip Cookie Dough Bread Pudding. For this delectable dessert, I combine chocolate chip cookie dough and bread pudding then top it with a chocolate drizzle. It’s fabulous. It’s also easy and economical as is most bread pudding recipes.
Chocolate Chip Cookie Dough Bread Pudding
Traditional bread pudding was a rich dessert made with day-old or stale bread. In the days when nothing went to waste, it was a delicious way to ‘repurpose’ bread.
You’ll see bread puddings on restaurant menus, because it’s a way for them to use old bread. However, it’s not a difficult dish to make, and easy enough for beginner cooks to recreate at home.
Personally, I like the texture of bread pudding with the crusty top and soft middle.
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Bread Pudding Desserts
Bread pudding is very much like French toast. Dry bread is soaked in a custard sauce usually consisting of heavy cream or milk, sugar, and eggs. You can add liquor and extracts to flavor the bread pudding. Also, raisins, nuts, fruit, or chocolate chips are a great way to add texture, flavor, and richness. For a super decadent dessert, I have even used donuts to make a bread pudding, Dunkin Donuts Bread Pudding.
Most often, bread puddings are topped with a sauce. Caramel, chocolate, fruit, or a sauce made with whiskey or other liquor are most popular. (Chocolate drizzle shown is this recipe cut in half > Chocolate Frosting)
What if you don’t have old bread?
- Have no fear, there’s an easy solution.
- First of all, you want dry bread so that it soaks up the custard. Even when I have one or two-day old bread I often use this method to toast the bread and dry it out even more.
- Cut your bread into 1-inch cubes and place them on a cookie sheet in a single layer. Next, place them in a preheated 300°F oven. Bake them for about 10 minutes. Test to see how dry they are and return if necessary.
- The bread cubes should be dry throughout but not necessarily like croutons.
Most noteworthy, now that you have your bread cubes dried allow plenty of time for the bread to soak up the custard.
Allow the bread to soak in the custard at least 15 minutes, however, the longer the better. You can even allow it to soak overnight in the refrigerator.
I like crusty pieces of bread to remain jagged and uneven where the pudding has more of a cobblestone look. However, if you prefer a smooth top, simply press the bread into the custard and into a flat surface.
You can make bread pudding with any type of bread. Obviously, if you want sweet bread pudding don’t use a bread with rosemary or garlic in it. Namely, challah, kaiser rolls, or brioche bread make good bread pudding.
For individual servings, evenly distribute the bread mixture between ramekins. As well, cook time will vary, watch them closely beginning at 30 minutes.
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Chocolate Chip Cookie Dough Bread Pudding
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Save To Your Recipe BoxIngredients
For the Chocolate Chip Cookie Dough
- 3/4 cup butter at room temperature
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light or dark brown sugar
- 2 teaspoon vanilla extract
- 2 and ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups dark chocolate chips
For the Bread Pudding
- 2 and ½ cups heavy whipping cream
- 4 large eggs lightly beaten
- 1/2 cup granulated sugar
- 2 tablespoons butter melted
- 1 tablespoons vanilla
- 1/8 teaspoon salt
- 8 ounce loaf of day-old bread
Instructions
For the Chocolate Chip Cookie Dough
- Beat butter and the sugars at medium speed with an electric mixer until creamy.
- Add the eggs and vanilla. Beat until blended.
- In a bowl, combine flour, soda, and salt. Gradually add this to the butter mixture, beating well.
- Stir in chocolate by hand until incorporated.
- Chill this mixture while preparing the bread pudding.
For the Bread Pudding
- Tear or cut bread into about 1-inch pieces. If bread is fresh and not dry, toast it in a 300° oven for 10 minutes or until it is dry but not browned.
- Add dry bread to the custard mixture and carefully stir to combine.
- Pour into 9×9-inch oven-safe dish and allow to soak in the refrigerator for at least 1 hour up to 12 hours.
For the Chocolate Chip Cookie Dough Bread Pudding
- Preheat oven to 350°F.
- Drop spoonfuls of the chilled chocolate chip cookie dough mixture onto the bread pudding. I like to eyeball it so that each piece when cut will have about the same amount of cookie dough.
- Bake, uncovered, for 1 hour or until the top is browned and center is set. If the edges appear to be getting too brown, you can cover it with foil to prevent more browning.
- Remove from oven and allow to cool.
- As the bread pudding cools, make the chocolate frosting. You can add the drizzle while the cake is warm but not right out of the oven or it will melt into the bread pudding.
- Top with a drizzle of Chocolate Frosting if desired. I half this recipe unless you want a lot of chocolate frosting.
- Serve warm.
- Refrigerate leftovers for up to 5 days.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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