Home · Recipes Walnut Chocolate Chip Bread Pudding with Caramel Sauce Author: Maryanne CabreraPublished: Nov 13, 2015Updated: Oct 16, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. The easiest dessert to make when serving a crowd. Walnut chocolate chip bread pudding is topped with caramel sauce. The countdown to Thanksgiving is on! Normally, I’d be freaking out by now. How many guests are coming over? Does anyone have any food allergies? How many side dishes should I make? But this year is a little different. It’s definitely going to be strange celebrating the holidays without my dad. All these end of the year festivities won’t be the same without him. But of course, the show must go on and we WILL survive the holidays. Anyway, this year is also different because we’ve been invited to so many Thanksgiving dinners! I’m not one to attend a dinner party without bringing dessert. This walnut chocolate chip bread pudding is my go-to dish. Chocolate Chip Bread Pudding Bread pudding is one of my favorite desserts, but I only make it for special occasions (preferably ones that involve sharing food with a lot of people). For the holidays when stress is high, there are too many cooks in the kitchen, and there is just too much going on, bread pudding is heaven sent. It’s a dessert that can easily feed a crowd and is super easy to make. What is bread pudding? Bread pudding is simply day old bread soaked in custard, baked to perfection, and drizzled with sweet goodness. This is just one variation of many, countless bread pudding combinations. Most bread puddings are super soggy and drenched in custard. I like to keep mine a little drier on top because I prefer the crunch from the exposed toasted bread. You can always soak the finished bread pudding with caramel sauce…or whiskey. I can’t get enough of this version. It tastes like a chocolate chip cookie that I can eat with a spoon. Win-win! What kind of bread to use for pudding? Any and all breads can be used for bread pudding: baguettes, brioche, croissants, even doughnuts! Usually day-old bread (lightly stale) is preferred because it is better suited to soaking up the liquids. This white chocolate strawberry bread pudding is made with leftover hamburger buns. #BlogsgivingDinner Thanksgiving is all about spending time with loved ones and sharing a delicious meal together. Thanks to Meghan from Cake ‘n Knife and Susannah from Feast + West, the food blogging community has come together this week to share Thanksgiving inspired dishes to make sure your holiday is a success. The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner and you can see the entire menu in Part 1 and Part 2 of the recipe round-up. Walnut Chocolate Chip Bread Pudding with Caramel Sauce 5 from 1 vote It tastes like a chocolate chip cookie you can eat with a spoon! This easy to make bread pudding is great for serving a crowd. It's great for potlucks and holiday gatherings. Yield: 9×12-inch pan Prep Time: 10 minutes minutesCook Time: 40 minutes minutesChill Time: 1 hour hourTotal Time: 1 hour hour 50 minutes minutes Servings: 16 Print Recipe Pin Recipe Rate Recipe Ingredients1 pound brioche, day old, cut into 1 ½-inch squares½ cup granulated sugar½ cup dark brown sugar, packed4 large eggs, room temp1 ¼ cup heavy cream1 ½ cup whole milk, or 2% milk¼ cup bourbon of choice *¼ teaspoon kosher salt2 teaspoon vanilla extract1 ½ cup walnuts, roughly chopped¾ cup dark chocolate chipscaramel sauce, as needed Instructions In a large bowl, whisk together sugar, brown sugar, eggs, cream, milk, bourbon, salt, and vanilla. Whisk until the sugar has dissolved.Spread bread in 9 x 12-inch pan. Add chocolate chips and walnuts. Toss to combine until well distributed. Pour liquid mixture over bread. Gently push bread down to ensure it get coated with liquid. Cover pan and let chill in the fridge for at least one hour, or up to overnight.Preheat oven to 350 degrees F. Bake for 40-50 minutes until the liquid has set and the top pieces of bread are toasty. Let bread pudding sit for 10 minutes to slightly cool. Serve bread pudding warm with caramel sauce. Notes Brioche is recommended, but you can pretty much use any bread. Any and all breads can be used for bread pudding: baguettes, brioche, croissants, even doughnuts! Usually day-old bread (lightly stale) is preferred because it is better suited to soaking up the liquids. Bourbon adds a touch of warmth and flavor. Dark rum or flavored liquor such as Frangelico (hazelnut liqueur) or Amaretto (almond liqueur) are other options. Adding alcohol is optional. If you omit alcohol, sub in with additional milk or heavy cream. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: chocolate chip bread pudding, chocolate bread pudding, brioche bread pudding, holiday bread pudding Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.