3 Reasons This Dessert Should be on your Holiday TableWarm Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce


The holidays are just around the corner, and with them comes The Holiday Baking. But even with a generous head start and the best of intentions holiday baking can be overwhelming.


Rushing around to three different stores on a mad hunt for chestnut paste or the perfect glittery snowflake sprinkles to fulfill a seemingly unattainable Pinterest-inspired dream dessert is no way to celebrate.

Enter Warm Chocolate Chip Bread Pudding. This perfect holiday dessert is the ace up your sleeve for these three reasons.

1. You have the ingredients. This bread pudding recipe uses simple ingredients that you probably already have in your refrigerator and pantry.

2. You can make it in advance. It is completely make ahead, and when I say “make ahead” I mean up to three weeks if you freeze it. It is actually better after it sits for a few days because the flavors and texture have time develop.

3. It’s not pie. Pie has it’s place, and that’s at Thanksgiving. Give your loved ones a break and serve them this bubbly chocolate marvel instead.

Warm Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce


1 1-pound loaf challah 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

3 egg yolks

2 tablespoons vanilla extract

1/8 teaspoon salt

2 tablespoons (packed) dark brown sugar


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 salt in large bowl to blend. Pour mixture over the bread pressing bread cubes into custard. 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.

Bread pudding can be baked up to 3 days in advance and reheated, covered in the microwave.

If frozen allow Bread Pudding thaw overnight in the refrigerator before reheating

Serve warm with Cinnamon-Rum Sauce and/or vanilla ice cream.

Cinnamon-Rum Sauce


1 cup (2 sticks) unsalted butter

1 cup (packed) dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup dark rum

1 tablespoon vanilla extract

½ cup heavy cream


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 dark rum, heavy cream and vanilla extract. Serve warm over Chocolate Chip Brioche Bread Pudding.

(Cinnamon-Rum Sauce can be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)


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