Bread pudding is a super easy and versatile dessert. You can add a touch of rum or bourbon, raisins or anything else you love. Heather adds chocolate chips to hers.
Note! It’s best to use an eggy and rich bread like brioche or challah.
- Butter, for greasing the pan
- 4 cups milk
- 4 cups cream
- 1 1/2 cups sugar
- 7 whole eggs
- 7 egg yolks
- 1 vanilla bean
- 2 loaves brioche bread
- 2 cups chocolate chips
Pre-heat the oven to 350ºF. Generously grease a rectangular baking dish with butter.
In a large mixing bowl, whisk together the milk, cream, sugar, eggs and egg yolks. Slice the vanilla bean open and scrape out the insides into the bowl and stir to combine.
Slice the bread into 2-inch slices, then chop into cubes. Spread the bread cubes evenly into the pan. Pile high because the bread will soak up the liquid and flatten out a bit.
Pour the liquids over the bread until completely covered. Top with the chocolate chips and pat down a bit. Place in the oven and bake for 40 minutes.
Allow the bread pudding to cool down a bit, but you can serve it warm with some delicious vanilla ice cream or whipped cream!