Chocolate Chip Bread Pudding (for Steam Oven)

Cuisinart original

A great make-ahead dessert from fridge to table in less than an hour.


Makes 6 to 8 servings


1 loaf (1 pound) challah bread, cut into
1-inch cubes (about 10 cups)
½ cup chocolate chips
3 large eggs, lightly beaten
1⁄3 cup granulated sugar
½ teaspoon table salt
1 cup whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
nonstick cooking spray (or softened butter)

Nutritional information

Nutritional information per serving (based on 8 servings): Calories 397 (45% from fat) • carb. 45g • pro. 10g

• fat 20g • sat. fat 11g • chol. 142mg • sod. 432mg

• calc. 117mg • fiber 1g


1. Put the bread cubes and chocolate in a large bowl.  Toss to combine reserve.

2. Put the eggs, sugar and salt into a mixing bowl and whisk until light and frothy.  Add the milk, heavy cream and vanilla and continue to whisk until well combined.  Pour liquid mixture over the bread and chips.  Gently stir to fully coat.  Cover with plastic and allow to rest in the refrigerator for a minimum of 3 hours, and up to overnight.

3.;Lightly coat a 9-inch round baking pan with the nonstick spray (or brush with butter).  Transfer the soaked bread mixture to the pan.  Lightly cover with aluminum foil.  Put pan in the oven with the rack in the lower rack position.  Set to Bake Steam at 350°F for 50 minutes.  Bread pudding is done when it is nicely puffed and the internal temperature registers 160°F.  Serve immediately with freshly whipped cream.