Chocolate Chip Bread Pudding with Butter Rum Sauce
This Chocolate Chip Bread Pudding with Butter Rum Sauce is soft, warm, and incredibly rich. Buttery brioche is soaked in a vanilla bean custard and baked until golden, with melty chocolate chips in every bite. Finished with a silky butter rum sauce, it’s best served warm with vanilla ice cream and flaky sea salt—perfect for Easter brunch or dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brioche Bread: Buttery, soft bread that soaks up the custard perfectly, creating a rich and tender bread pudding.
Chocolate Chips: Add melty pockets of chocolate throughout for a decadent, sweet bite in every spoonful.
Turbinado or Coarse Sugar (Optional): Sprinkled on top for a lightly crisp, golden finish and subtle crunch.
Vanilla Ice Cream: Served alongside to add a creamy, cold contrast to the warm bread pudding.
Milk of Choice: Forms the base of the custard, adding moisture and helping create a soft, creamy texture.
Heavy Cream: Adds richness and creates a silky, luxurious custard and sauce.
Eggs: Provide structure and help the custard set while keeping the texture soft and creamy.
Granulated Sugar: Sweetens the custard and balances the richness of the cream and butter.
Salted Butter: Adds richness and a smooth, buttery flavor to both the custard and the sauce.
Vanilla Bean Paste or Extract: Enhances the overall flavor with warm, aromatic vanilla notes.
Cinnamon: Adds a subtle warmth and spice that complements the chocolate and custard.
Salt: Balances sweetness and enhances all the flavors throughout the dessert.
Sweetened Condensed Milk: Creates a thick, rich, and creamy base for the butter rum sauce.
Brown Sugar: Adds deep, caramel-like sweetness to the sauce.
Rum or Rum Extract: Brings a warm, slightly boozy depth of flavor to the butter rum sauce.
Why You’ll Love Chocolate Chip Bread Pudding with Butter Rum Sauce:
Soft And Custardy Texture: Buttery brioche soaks up the custard for a rich, tender, melt-in-your-mouth bite.
Melty Chocolate Chips: Decadent pockets of melted chocolate in every bite.
Rich Butter Rum Sauce: A silky, warm sauce that adds incredible depth and sweetness.
Perfectly Golden Top: Baked until golden with lightly crisp edges and a soft center.
Warm And Cozy Dessert: Best served warm for the ultimate comforting treat.
Perfect Balance Of Flavors: Sweet, rich, and slightly salty with the addition of flaky sea salt.
Easy Yet Impressive: Simple ingredients that come together into a bakery-style dessert.
Perfect For Holidays: Ideal for Easter brunch, gatherings, or any special occasion.
Even Better With Ice Cream: A scoop of vanilla ice cream makes it completely irresistible.
Tips for Making Chocolate Chip Bread Pudding with Butter Rum Sauce:
Use Slightly Stale Or Toasted Bread: Dry bread absorbs the custard better, giving you that soft, custardy texture without becoming soggy.
Don’t Overtoast The Bread: Lightly toast just the outside—overbaking will make the bread too hard and prevent proper soaking.
Whisk The Custard Thoroughly: Make sure there are no streaks of egg so the custard bakes evenly and smoothly.
Layer For Even Distribution: Alternate bread and chocolate chips in layers to ensure melty chocolate in every bite.
Press The Bread Down Gently: Compressing the layers helps the custard soak evenly throughout.
Fully Soak The Bread: Pour the custard slowly and press lightly to ensure no dry spots remain.
Let It Rest Before Baking: Allowing it to sit helps the bread fully absorb the custard for a richer texture.
Overnight Soak Option: For even better flavor and texture, refrigerate overnight before baking.
Bake Until Slightly Wobbly In The Center: The center should still jiggle slightly—this ensures a soft, custardy middle.
Don’t Overbake: Overbaking will dry it out and take away that soft, gooey texture.
Make The Sauce Gently: Heat just until combined and lightly simmering—avoid boiling to prevent it from thickening too much.
Add Rum Off Heat: Stir in the rum after removing from heat to preserve its flavor.
Let The Bread Pudding Rest Before Serving: This helps it set while staying warm and soft.
Reheat Sauce Before Serving: Warm butter rum sauce gives the best silky, pourable consistency.
Serve Warm For Best Texture: This dessert is best enjoyed warm with melty chocolate and custard.
Finish With Ice Cream And Salt: Vanilla ice cream and flaky sea salt balance the richness and enhance the flavors.
How to Store Chocolate Chip Bread Pudding with Butter Rum Sauce:
Refrigerator: Store leftover chocolate chip bread pudding covered or in an airtight container in the refrigerator for up to 4 days.
Room Temperature (Short-Term): The bread pudding can sit covered at room temperature for up to 1 day if not topped with ice cream.
Freezer: Freeze individual portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
To Reheat: Warm individual portions in the microwave for 20–30 seconds or in the oven at 300F until heated through.
FAQs:
Q: Can I make this chocolate chip bread pudding ahead of time?
A: Yes. You can assemble it and refrigerate for up to 24 hours before baking, or bake it ahead and reheat before serving.
Q: Do I have to use brioche bread?
A: Brioche is best for a rich, buttery texture, but challah or another soft enriched bread works well too.
Q: Can I use fresh bread instead of stale?
A: Yes. Just lightly toast the bread cubes in the oven to dry them out so they absorb the custard properly.
Q: Can I make the butter rum sauce ahead of time?
A: Yes. Store it in the refrigerator and gently reheat before serving.
Q: Can I make this without alcohol?
A: Yes. Substitute the rum with rum extract or simply omit it for a non-alcoholic version.
Q: How do I know when the bread pudding is done baking?
A: The top should be golden and set, while the center is still slightly wobbly when gently shaken.
Q: Can I freeze chocolate chip bread pudding?
A: Yes. Freeze individual portions in an airtight container for up to 2 months and thaw overnight before reheating.
Q: What should I serve with this dessert?
A: Serve warm with vanilla ice cream, butter rum sauce, and a sprinkle of flaky sea salt.
Love this? Check out my other bread pudding recipes:
Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this chocolate chip bread pudding with butter rum sauce. Happy baking!
