Brioche Chocolate Bread Pudding

By • February 15, 2010 • 4 Comments



Author Notes: I had found a croissant bread pudding recipe in a magazine a few years back and it inspired me to come up with a variation of my own adding bittersweet chocolate (I use Scharffen Berger). I also substituted brioche instead of croissants. I make a lot of desserts but I think this may be one of the best! Serve with ice cream or even fresh whipped cream. Absolutely decadent!mamachef

Serves 8 people

  • 6 large egg yolks (room temperature)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 loaf of brioche (torn into pieces)
  • 4 ounces good bittersweet chocolate, chopped
  1. Heat oven to 375 degrees.
  2. Grease an 8 inch (round or square) baking dish with butter.
  3. In a large bowl, whisk together egg yolks, milk, cream, sugar, vanilla and salt. Add brioche and chocolate to mixture and gently combine.
  4. Pour mixture into greased baking dish and bake for 30-40 minutes, until a knife inserted in the center comes out clean.
  5. Serve warm with vanilla or coffee ice cream or whipped cream.
Jump to Comments (4)

Tags: brioche, chocolate, Desserts

Comments (4) Questions (0)

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10 months ago mamachef

Gene, I used a standard-sized brioche made by Balthazar bakery and the ratio of bread to custard seemed appropriate. Dod you have a good brioche recipe to share? I've never made my own.

Gene

10 months ago Gene

Unfortunately, there was no mention of size of the brioche loaf. We used a loaf which was made in in typical "loaf pan" and it seems as if there is to much brioche for the custard ingredients.
It would be helpful to give the measurements by weight, next time.

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over 4 years ago KelseyTheNaptimeChef

This is definitely a decadent treat, I love that you used brioche.

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over 4 years ago JennyK

Sounds delicious!