Mint Chocolate Chip Bread Pudding with Crème Anglaise

Mint Chocolate Chip Bread Pudding

with Crème Anglaise

35 MIN
$16.99 4-6 Servings
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From the Test Kitchen

For this irresistible bread pudding, you'll soak fluffy challah bun pieces and chocolate chips in a sugar and peppermint crème anglaise mixture, then bake it all until warm and toasty.

Get Cooking

Dietary Information

  • Nutrition
  • Calories
    490 Cals (est.)
Mint Chocolate Chip Bread Pudding with Crème Anglaise
  • 1 Pasture-Raised Eggs
  • 2 Challah Buns
  • ¼ cup Cream
  • 1 cup Powdered Sugar
  • 2 oz Semi-Sweet Chocolate Chips
  • ⅔ cup Peppermint-Flavored Crème Anglaise
  • 2 Tbsps Mascarpone Cheese

Tips from Home Chefs

Make the filling
1 Make the filling

Place an oven rack in the center of the oven; preheat to 350°F. Tear the buns into bite-sized pieces. Crack the egg into a large bowl. Add the cream, mascarpone, 1/2 cup of the crème anglaise, and 1/2 cup of the sugar. Whisk to thoroughly combine. Add the chocolate chips and bun pieces; gently stir to combine. Set aside to saturate, about 2 minutes.  

2 Bake & serve your dish

Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.) Serve the bread pudding drizzled with the remaining crème anglaise. If desired, use a small sieve to sprinkle with 1 teaspoon of the remaining sugar (you will have extra). Enjoy!  

Bake  & serve your dish
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