Alright, people, gather ’round, because today we’re diving headfirst into something truly special: Decadent Chocolate Chip Bread Pudding. Now, I know what you’re thinking, “Bread? In pudding? Is this some kind of sick joke?” And to that, I say, maybe! But it’s a delicious sick joke, one where stale bread finds its redemption in a creamy, custardy hug, studded with glorious chocolate chips. This isn’t your grandma’s dry, sad bread pudding; this is the kind of dessert that makes you want to cancel all your plans, put on your stretchy pants, and just… spoon. It’s comforting, it’s rich, and it’s surprisingly easy, even if you’re prone to kitchen disasters (like yours truly). Trust me, your future self, covered in chocolate-y crumbs and pure bliss, will thank you.

My family and this bread pudding have a long, chaotic history. The first time I made it, my husband, bless his cotton socks, decided it looked “too fancy” to eat. He spent a solid five minutes poking it with a fork, asking if it was “some kind of deconstructed casserole.” Meanwhile, my youngest, who usually treats anything involving fruit or vegetables like a personal affront, saw the chocolate chips and immediately declared it “brown cake.” He then proceeded to eat half the pan, completely ignoring the fact that it was, in fact, *bread* pudding. The chaos peaked when my older one tried to “help” by adding extra chocolate chips directly to the hot pudding *after* it came out of the oven, creating a gooey, molten lava pit that almost took out a kitchen towel. It was a sticky, sugar-fueled evening, but hey, at least everyone ate, and the cleanup was… character-building.

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Why You’ll Love This Decadent Chocolate Chip Bread Pudding Recipe

It’s the ultimate glow-up for stale bread. Don’t throw it out! Give it the delicious destiny it deserves.
Chocolate chips. Need I say more? They melt into gooey pockets of pure joy, basically making it a socially acceptable way to eat chocolate for breakfast (I won’t tell if you don’t).
It’s warm and comforting, like a hug from a well-meaning but slightly tipsy aunt. Perfect for chasing away the doom and gloom of, you know, existing.
Surprisingly simple to make, even for those of us who regularly set off the smoke detector while boiling water.
It makes your house smell like a bakery, which is a fantastic way to trick your family into thinking you’ve been productive all day.

Time-Saving Hacks

Forget cubing the bread perfectly; just rip it up like you’re angry at the world. It all softens up anyway.
Use pre-cut bread if you can find it. Because who needs another dish to wash from a cutting board? Not me.
Don’t even bother with a whisk. A fork works just as well for the custard, and then it’s one less thing to scrub later.
If you’re really in a rush, microwave the milk and butter together to speed up the melting. Just watch it like a hawk unless you want a buttery explosion.
Skip the fancy soaking time if you’re really desperate. It still tastes good, just slightly less “puddingy” and more “bread-cakey.” Still counts.

Serving Ideas

This bread pudding is a star on its own, but if you’re feeling extra fancy (or just trying to justify another kitchen mess), here are some ideas:

A dollop of vanilla ice cream. Because warm dessert + cold dessert = pure genius.
A drizzle of caramel sauce, just to really push it over the edge into “dessert coma” territory.
A sprinkle of flaky sea salt to cut through the sweetness. It’s sophisticated, darling.
Serve it with coffee for a decadent brunch, or wine if the kids really tested your limits today. No judgment.
Honestly, just eat it straight from the pan with a spoon. It’s the most honest way to enjoy it.

What to Serve It With

Tips & Mistakes

Always use slightly stale bread; fresh bread turns into a soggy mess (ask me how I know – it involved a lot of crying and a very confused husband). Don’t overbake it, or it’ll be dry, not custardy. A little jiggle in the middle is perfect. If your bread isn’t soaking up enough custard, gently press it down. And for the love of all that is holy, resist the urge to eat it all yourself. Or don’t. Your secret’s safe with me.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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