If you love rich, comforting desserts that bring a little extra joy to the table, you’re absolutely going to flip for this Tres Leches Bread Pudding with Chocolate Chips Recipe. It’s like the best of all worlds — luscious tres leches soaked bread pudding meets melty chocolate chips for that dreamy, gooey bite each time. I’ve made this recipe for family gatherings and even casual weeknight treats, and every time, it disappears faster than I can grab a fork. Trust me, stick around because I’m sharing all my best tips so you can nail this fantastic dessert effortlessly.

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Why This Recipe Works

Perfect Balance of Moisture and Texture: The combination of evaporated and sweetened condensed milk deeply soaks the brioche without making it soggy.
Elevated Comfort Food: Adding chocolate chips gives extra pockets of melted goodness that beautifully complement the creamy custard flavor.
Simple Yet Impressive: It’s an easy recipe that doesn’t skimp on flavor or presentation, perfect for both weekday desserts and dinner parties.
Adaptable and Customizable: You can tweak sweetness, add nuts, or swap bread types and still get excellent results.

Tres Leches Bread Pudding with Chocolate Chips, Tres Leches Bread Pudding, Chocolate Chip Dessert, Milk-Soaked Bread Pudding, Easy Tres Leches Dessert - A white oval dish holds a baked bread pudding with layers of golden brown, toasted bread pieces that have a slightly crunchy texture, scattered generously with dark chocolate chips that add a rich contrast. The pudding is topped with a light drizzle of white glaze, giving a shiny and smooth finish. The dish sits on a white marbled surface with part of a soft white cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Tres Leches Bread Pudding with Chocolate Chips Recipe relies on a handful of quality ingredients that come together to make each bite creamy, sweet, and satisfyingly rich. I always suggest using brioche for its buttery texture that soaks up the tres leches mixture beautifully, and fresh egg yolks lend that lovely custard base.

Egg yolks: These add richness and create a silky custard texture when mixed with the milks.
Whole milk: Adds creaminess without being too heavy, helping balance the puddings’ lusciousness.
Evaporated milk: Concentrated milk flavor that’s less sweet but very creamy, great for soaking the bread evenly.
Sweetened condensed milk: This is key for that unmistakable tres leches sweetness and thickness. Dividing it ensures some stays for drizzling!
Granulated sugar: Pure sweetness that tiptoes in without overpowering.
Vanilla extract: Just a hint adds depth and warmth to the flavor profile.
Sea salt: Balances all the sweetness and enhances chocolate notes.
Brioche bread: Its buttery, airy texture absorbs the milks without breaking down into mush.
Semi-sweet chocolate chips: These pockets of melted chocolate introduce a delightful contrast with the creamy custard.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I keep coming back to this Tres Leches Bread Pudding with Chocolate Chips Recipe is how easy it is to make your own. I like to swap in dark chocolate chips when I’m craving a more intense chocolate hit or drizzle some caramel over the top for extra decadence. You can totally customize to suit your cravings or dietary needs.

Chocolate Variation: I’ve tried mini white chocolate chips instead of semi-sweet; it adds a fun sweetness that pairs wonderfully with the creamy base.
Nutty Upgrade: Adding chopped toasted pecans or walnuts offers a wonderful crunch when I want contrast.
Dairy-Free Swap: For a dairy-free twist, I’ve experimented with coconut milk and coconut cream — just keep an eye on soak times.
Fruity Boost: Toss in some fresh berries on top after baking for freshness and a pop of color.

Step-by-Step: How I Make Tres Leches Bread Pudding with Chocolate Chips Recipe

Step 1: Mix the Milky Custard Base

I start by whisking together the egg yolks, whole milk, evaporated milk, three-quarters of the sweetened condensed milk, granulated sugar, vanilla extract, and salt in a large bowl until it’s beautifully smooth. No lumps here! This mixture is what transforms the bread cubes into that unmistakable tres leches custard soaked goodness.

Step 2: Soak the Brioche Bread

Then I gently fold in the cubed brioche bread. Be gentle here — you want all the bread pieces to get coated without breaking apart. Letting the bread soak a few minutes (about 5-10) is key so it can absorb the custard mixture and get perfectly tender inside the bake.

Step 3: Assemble and Add Chocolate Chips

I grease a baking dish well to avoid any sticking, then transfer the custard-soaked bread cubes into it. Next, sprinkle on the semi-sweet chocolate chips evenly over the top — this means every slice gets a fun surprise of melty chocolate.

Step 4: Bake Until Golden and Set

Pop it into a preheated 375°F oven for about 50 to 60 minutes. You’ll want to watch for a golden top and that the custard is set — a gentle jiggle in the center is okay, but it shouldn’t be liquidy. If the edges brown too quickly, you can tent with foil.

Step 5: The Finishing Drizzle

Once it’s out of the oven and slightly cooled, drizzle the remaining condensed milk over the bread pudding. This last touch ups the sweetness and gives you that classic tres leches shine. Serve it warm for the best indulgence.

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Pro Tips for Making Tres Leches Bread Pudding with Chocolate Chips Recipe

Use Day-Old Brioche: Slightly stale bread absorbs the milk mixture better without falling apart.
Don’t Over-Soak the Bread: Fold gently and let it rest briefly — too long and it becomes mushy before baking.
Tent with Foil If Browning Too Fast: Keeps the top from burning while the center finishes baking.
Cool Slightly Before Drizzling: Adds moisture without making the topping runny and keeps the drizzled condensed milk looking pretty.

How to Serve Tres Leches Bread Pudding with Chocolate Chips Recipe

Garnishes

I love topping this bread pudding with a dollop of freshly whipped cream and an extra sprinkle of chocolate chips for those who want a little crunch. Sometimes, I zest a bit of orange peel over the top to add a citrusy brightness that beautifully contrasts the creamy, sweet base.

Side Dishes

For an even more festive spread, I like to serve this with fresh fruit like sliced strawberries or a simple berry compote on the side. A cup of coffee or a smooth latte also pairs amazingly well, balancing the sweetness.

Creative Ways to Present

Once, I baked this recipe in individual ramekins for a dinner party — it was such a hit and made serving a breeze. For a holiday twist, I sprinkled some edible gold dust over the top, and it instantly became the centerpiece dessert. Don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

I store leftover tres leches bread pudding tightly covered in the fridge — it keeps wonderfully for 3 to 4 days. In fact, some say it tastes even better the next day once the flavors have had extra time to meld.

Freezing

I’ve frozen this bread pudding successfully by wrapping portions tightly in plastic wrap and then foil. When you’re ready, thaw overnight in the fridge, then reheat gently in the oven to avoid drying it out. Chocolate chips may lose some texture but the flavor stays fantastic.

Reheating

Reheating works best in a low oven (around 300°F) covered with foil to keep moisture in. Microwave is fine for quick reheats, but do it in short bursts to prevent the custard from curdling. Adding a little extra drizzle of condensed milk after warming is a nice touch.

FAQs

Can I use other types of bread for Tres Leches Bread Pudding with Chocolate Chips Recipe?

Absolutely! While brioche gives the best buttery texture and soakability, other challah, French bread, or even day-old sandwich bread can work. Just avoid super dense breads as they won’t absorb the milk mixture as well.
How do I prevent the bread pudding from becoming soggy?

Soon after mixing the bread with the milk mixture, bake promptly. Also, folding gently and letting it rest only briefly helps prevent oversaturation. Using slightly stale bread helps maintain structure as well.
Can I prepare this dessert ahead of time?

Yes, you can assemble the bread pudding the night before and refrigerate. Just hold off on baking until ready. This resting time can actually deepen the flavors and texture.
Is this recipe suitable for kids?

Definitely! It’s a favorite among kids because of the sweet and creamy texture plus the chocolate chips. Just be mindful the custard contains raw eggs that are cooked through baking, so ensure they’re properly cooked.
What’s the best way to serve leftovers?

Serve cold right from the fridge or gently warmed. Leftovers taste great both ways, though warming brings back some of that fresh-baked coziness.

Final Thoughts

This Tres Leches Bread Pudding with Chocolate Chips Recipe has become my go-to for a show-stopping dessert that feels like a warm hug on a plate. It’s got the nostalgic tres leches magic plus that playful chocolate twist you didn’t know you needed. Whether you’re making it for a special occasion or just a cozy night in, I promise it’ll bring smiles all around and maybe even some happy seconds. Give it a shot — I can’t wait to hear how you make it your own!