If you’ve ever found yourself googling, “What to do with bread crusts,” “What to do with stale bread,” or “What to do with Thanksgiving leftovers” then look no further! I, too, found myself googling similar terms when I had literally bags of bread crusts after making cucumber sandwiches for a party (that’s a recipe for another time). As it turns out, chocolate chip bread pudding is the perfect answer to those questions. This recipe is super easy, straightforward, and is definitely a crowd-pleaser. And, even better, this is a cheap recipe that can be easily made with ingredients most people have around the house anyway. I’ve brought this dish to a potluck party and the other guests loved it. (If any of them are reading now, secret’s out! This barely cost me anything.)
While I used white sandwich bread crusts for this recipe, you may use different breads if you prefer. A friend tried this recipe with leftover chopped croissants and said it was delicious. I’ve also tried this recipe with hard French bread crusts, which also turned out well, though I prefer this specific recipe best. You can check out the Notes section of this recipe for other possible substitutions and modifications depending on your personal preferences. If you have any additional substitution ideas, please let me know in the comments below!
Gather up all of your ingredients first to make this recipe quick and easy.
This delicious gooey chocolate chip bread pudding recipe is simple, affordable, and easily customized. It's the perfect recipe for leftover bread!
- 5 cups chopped bread crust
- 2 tbsp melted butter
- ½ cup chocolate chips
- 4 eggs, beaten
- 2 cups milk
- ¾ cup white sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Preheat the oven to 350 degrees F (175 degrees Celsius).
- Chop bread crusts into 1-inch by 1-inch pieces.
- Place chopped bread crusts into an 8-inch square baking pan.
- Pour butter and sprinkle with chocolate chips (to taste).
- In a separate bowl, combine eggs, sugar, milk, cinnamon, and vanilla. Whisk thoroughly.
- Pour mixture over bread and press down with a fork to help absorb the egg mixture.
- Bake in the preheated oven for 40 minutes or until top springs back when you press down on the top.
Substitutions: You may easily substitute the milk for almond milk or other non-dairy milk without sacrificing taste. For a healthier option, white sugar can be reduced to a half cup. If chocolate chips aren’t your thing, you may reduce the amount, substitute with raisins, or leave this step out entirely.
Follow along the recipe video below if you want to see exactly what each step looks like!
I hope you enjoy this recipe as much as I do. If you try the recipe, tag @chasingthetaste on Instagram or Twitter as I would love to see your pictures!
Happy baking, tastechasers!