Chocolate Chip Cookie “Bread” Pudding

Making bread pudding is a tried-and-true method to repurpose bread that has gone stale. Cut up some bread, mix it together with dried fruit, add milk and eggs, and bake.

I didn’t have old bread to use up, but I did have more than half of a batch of sourdough oatmeal chocolate chip cookies that were starting to go stale. Would it be possible to make bread pudding with cookies?

I looked at a few different bread pudding recipes – they all included dried fruit like raisins and spices like cinnamon and nutmeg. I certainly didn’t want to add those ingredients to my chocolate chip cookie base. Talk about weird flavors!

I thought about what dried fruits go well with chocolate, and then remembered that I had dried cherries. They would be a perfect chocolate complement. Instead of cinnamon and nutmeg, I used cocoa powder.

When I mixed the milk and cookies together, I was reminded of many different milk-dunking incidents from my youth. If you leave a cookie in the milk too long, it will crumble apart. This is exactly what happened when I was preparing my cookie pudding. I forged ahead.

In the end, I was eating something that tasted like a chocolate cookie, in custard form. The bright bursts of flavor from the cherries were a wonderful addition. The cocoa powder tied everything together, and while the cookies disintegrated, they still provided the body of the pudding. This was another very successful experiment.


  • 8 cups chocolate chip cookies, cut into small squares (about 24 cookies)
  • 1 quart milk
  • 1/2 stick unsalted butter (I used 1 stick, but that much wasn’t necessary. The cookies have fat in them already)
  • 1/2 cup white sugar (typical bread pudding calls for more sugar, usually in honey or syrup form, but I wanted less of something that had a clean taste)
  • 1 cup dried tart cherries, chopped
  • 3/4 cup walnuts
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract

Step 1. Preheat the oven to 350 degrees F. Heat the milk and butter together in a saucepan over medium heat until the butter melts. Set aside.



Step 2. Whisk together the eggs, salt, vanilla and cocoa powder in a medium bowl. It will take a little while for the cocoa powder to mix completely. Set that bowl aside.


Step 3. In a large bowl combine the chopped cherries, nuts, cookies and sugar. Toss together with your hands. Pour the milk into the egg mixture, then pour that over the cookies. The cookies will likely quickly fall apart. don’t worry.

Step 4. Pour the mixture into a well-greased 9×9-inch pan. I only had a 7×11-inch pan, and I really could have used those extra 4 square inches of space.





Step 5. Bake until the center of the pudding has firmed up and a knife comes out clean, 45-50 minutes. Let cool 15 minutes before serving.

  • QI CAO
  • 1st visit

    I am looking for an over-cooked-cookie-into-something-amazing recipe for the hard-as-rocks molasses cookies I made in the hope of saving them. Google sent me here. Thank you for posting. I’ll let you know if this works out.

  • 1st visit

    OMG! This came out soooooo goooood! I am almost wondering if it would work with store-bought ginger snaps.

  • Mia Z

    I made this tonight after forgetting to add xanthem gum to my GF Chewy oatmeal chocolate chip cookies a couple weeks ago. I put them in the freezer until I could figure out what to do with them. . They were hard as rocks. This came out fabulous! We ate it hot with some vanilla ice cream. They are delicious without the ice cream too! Thank you for sharing this recipe.

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