Apple-Chocolate Chip Bread Pudding

Total Time:
2 hr 30 min
30 min
30 min
1 hr 30 min

12 servings

  • 1 1 -pound loaf sliced cinnamon-raisin bread, cut into 1 1/2-inch pieces
  • 2 tablespoons unsalted butter, cut into small pieces, plus more for the baking dish
  • 4 cups milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs plus 6 egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 apples, peeled and diced
  • 1/2 cup bittersweet chocolate chips
  • Confectioners' sugar and whipped cream, for topping
  • Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.

  • Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.

  • Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.

  • Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.

  • Photograph by Andrew Purcell

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    This recipe is featured in:

    Fall Produce Guide