Chocolate Chip Cookie Bread Pudding
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!
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Ingredients
- 1 ½ lbs leftover/stale chocolate chip cookies broken into pieces
- 2 cups milk
- ¼ cup heavy cream
- ½ cup Baileys Irish Cream
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 6 eggs lightly beaten
- ½ cup chocolate 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.