This delicious Chocolate Chip Cookie Bread Pudding uses chocolate chip cookies as a base, plus a creamy custard topping, so you get a mouthful of melted chocolate in every bite. A creative twist on traditional Southern bread pudding, this easy recipe is an indulgence for any chocolate lover!
I love chocolate chip cookies and make a lot to share with family and friends, don’t get me wrong I also consume my fair share as well. Sometimes, though, I bake too many and hate to have them go to waste. So I decided to make a Chocolate Chip Cookie Bread Pudding.
Bread pudding is a big dessert here in the South. It is also one of those desserts that you either love or hate. I happen to love it and make it often when having guests. It is a great way to use up leftover bread, croissants, muffins and even cookies, and frankly is a very easy dessert to whip together. It is basically a custard poured over whatever bread or cookies that you like.
Why you’ll love this chocolate chip cookie bread pudding recipe
Super easy and uses traditional pantry ingredients
Great way to use up older hardened chocolate chip cookies
Cooks up in one baking dish and serves many guests at a luncheon, dinner, picnic or BBQ
Rich, chocolaty, and indulgent
Ingredients
Leftover or stale chocolate chip cookies
Milk
Heavy cream
Bailey’s Irish Cream
Granulated sugar
Light brown sugar
Vanilla extract
Eggs
Chocolate chips
How to Make Chocolate Chip Cookie Bread Pudding
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish.
Place the broken cookies in the baking dish.
In a large bowl, whisk together the milk, cream, and liqueur.
In another bowl, combine the granulated and brown sugar and mix well.
Add this to the milk mixture and whisk to combine.
Add the vanilla to the beaten eggs.
Combine the egg mixture with the milk mixture and mix well, then sprinkle in the chocolate chips.
Pour the mixture evenly over the broken cookies; let stand, stirring occasionally, for at least 20 minutes, or until the cookies have absorbed most of the milk mixture.
Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serving the pudding warm, or refrigerate it and serve chilled.
Serve with vanilla ice cream, whipped cream, or drizzled with hot fudge.
Tips & Variations
Soak the cookies. I like to leave my cookies out for a day to get them hard, that way they absorb the milk mixture better.
Switch out the cookies. You can use other cookies, like oatmeal cookies, sugar cookies, or peanut butter cookies. Adjust and add more chocolate chips if you want the pudding more chocolatey.
Try some add-ins. Add some chopped nuts, coconut, peanut butter chips, or dried fruits to make this chocolate chip cookie bread pudding even more rich.
Storage
Bread pudding should be refrigerated after cooling to room temperature, and will last up to 5 days when stored in an airtight container.
This delicious Chocolate Chip Cookie Bread Pudding uses chocolate chip cookies as a base, plus a creamy custard topping, so you get a mouthful of melted chocolate in every bite. A creative twist on traditional Southern bread pudding, this easy recipe is an indulgence for any chocolate lover!
1 ½lbsleftover/stale chocolate chip cookiesbroken into pieces
2cupsmilk
¼cupheavy cream
½cupBaileys Irish Cream
1cupgranulated sugar
1cuplight brown sugarpacked
1tablespoonvanilla extract
6eggslightly beaten
½cupchocolate chips
Instructions
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish.
Place the broken cookies in the baking dish.
In a large bowl, whisk together the milk, cream, and liqueur.
In another bowl, combine the granulated and brown sugar and mix well.
Add this to the milk mixture and whisk to combine.
Add the vanilla to the beaten eggs.
Combine the egg mixture with the milk mixture and mix well, then sprinkle in the chocolate chips.
Pour the mixture evenly over the broken cookies; let stand, stirring occasionally, for at least 20 minutes, or until the cookies have absorbed most of the milk mixture.
Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serving the pudding warm, or refrigerate it and serve chilled.
Serve with vanilla ice cream, whipped cream, or drizzled with hot fudge.
