Indulgent meets comfort in this decadent dessert recipe. Cookie dough chunks are baked into bread pudding. The result is a rich dessert that easy and economical to make.
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.
While bread is in the oven, make the custard. In a large bowl, add heavy whipping cream, eggs, sugar, butter, vanilla, and salt. Whisk to combine.
Add dry bread to the custard mixture and carefully stir to combine.
Pour into 9x9-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
Recipe from Paula @CallMePMc.com All images and content are copyright protected.