Chocolate Chip Bread Pudding with Cinnamon Coffee Sauce

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So delicious and comforting...not for the dieters! This recipe is super moist with melted chocolate chips and then the warm brown sugar coffee sauce on top just makes this dish the BEST on a cold winter day...ok, I also ate it during late summer as well!

Preparation time: 1 hr
Cooking time: 1 hr

Difficulty: Easy - for beginners
Serves: 16

Dietary guidance: v n 

Tags: dessert · bread ·


1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 cup semisweet chocolate chips

2 1/2 cups half and half
1 cup sugar
6 large eggs
4 large egg yolks
1 tablespoon vanilla extract
1 tablespoon coffee liquer
1/8 teaspoon salt
2 tablespoons (packed) dark brown sugar

Cinnamon Coffee Sauce
1 cup (2 sticks) unsalted butter
1 cup (packed) dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup coffee liquer
1 tablespoon vanilla extract


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, 1 cup sugar, eggs, egg yolks, vanilla extract and coffee liquer, 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 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour.

Serve warm with Cinnamon Coffee Sauce.

*Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

Cinnamon Coffee Sauce
Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in coffee liquer and vanilla extract. Serve warm.

(Cinnamon Coffee Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)


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