This Chocolate Chip Bread Pudding with Crumble Topping is the perfect bread pudding that will satisfy your sweets cravings with the chocolate and the buttery texture from the crumbly topping.
I love bread pudding because it’s a great dessert. Plus, it’s a great way to transform some old bread into a delicious treat.
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Chocolate Chip Bread Pudding with Crumble Topping
I always grab a loaf of fresh bread at the grocery store. My kids love to snack on it or eat it for breakfast.
But there are still some days when I buy too much and the bread doesn’t get eaten. Before I know it, the bread becomes stale and is too hard to eat. meh.
Well, that’s when it is the best time to turn that stale bread into bread pudding.
This Chocolate Chip Bread Pudding with Crumble Topping is a family favorite because it has chocolate and a great crumbly topping on it too.
When you start to make the bread pudding you will need to cut the bread into small cubes. Then put the cut up bread in the largest mixing bowl you have. You’ll add the egg and milk mixture to it and you’ll want plenty of room to mix it all together.
It will seem like there is a lot of the egg and milk mixture, but is will all get soaked up. Trust me! It is what gives the bread pudding it’s nice, sweet, soft texture.
Give it all a good mix and then let the bread soak for at least 1 hour in the refrigerator.
At this point, the bread should evenly be moist and heavy from the egg mixture. The bread will still hold it’s shape, but soaked through. Add more milk if the mixture seems dry.
Before you bake the bread pudding, you top it with a crumbly topping and some extra chocolate chips.
The crumbly topping is just made with some flour, brown sugar, cinnamon, and butter. It will seem like a lot but it is the right amount. You want a lot of big crumbs on top!
Enjoy a generous piece of Chocolate Chip Bread Pudding Crumbly Topping with some whipped cream for dessert tonight.
What kind of bread do I use?
You’ll want a large load of Italian bread or a French Baguette. If you happen to have challah, then you can use that. The most important part is that you want to use a day old bread as it will be a bit stale and drink. This will help it soak up the milk mixture, while still holding it shape a bit.
What if I don’t have heavy cream?
I know that heavy cream isn’t something that we all keep in our fridges all the time, so if you don’t have it, just use milk. If you happen to have half and half, then use that. It will just help to give it a great, rich flavor.
Do I need to use a glass pan?
No, you can use a metal one or a ceramic one. I just prefer to use a glass one vs a metal one as I think it does a great job of not getting the bread pudding to stick to it.
More Yummy Bread Pudding Recipes
For the bread pudding
- 1 pound of day old bread (like Italian bread or a baguette)
- 12 eggs
- 2 1/2 Cups whole milk
- 1 1/2 Cups heavy cream
- 3/4 Cup sugar
- 3/4 Cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 1/2 Cups chocolate chips
For the Topping
- 1/2 Cup butter, melted
- 1 Cup Flour
- 1/2 Cup sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup chocolate chips
- Cube the bread into 1" pieces. Place in a very large mixing bowl.
- In a mixing bowl, combine the eggs, milk, heavy cream, vanilla, and cinnamon.
- Pour the egg mixture over the bread, mix well to coat all of the pieces. Let sit in the refrigerator for 1 hour.
- When ready to bake, preheat the oven to 350F.
- Mix in the chocolate chips, then transfer the bread pudding to a buttered 9x13 pan.
- To make the topping, combine the butter, flour, sugars, and cinnamon.
- Sprinkle the topping over the bread pudding, then top with the remaining chocolate chips.
- Bake for 55-60 minutes, until the center is just set. Remove and let cool for 15 minutes, prior to serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 181mgSodium: 276mgCarbohydrates: 74gFiber: 3gSugar: 47gProtein: 12g