Brioche Chocolate Bread Pudding

By mamachef
February 15, 2010
4 Comments
Brioche Chocolate Bread Pudding


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

Ingredients

  • 6 large egg yolks (room temperature)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 loaf of brioche (torn into pieces)
  • 4 ounces good bittersweet chocolate, chopped

Directions

  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.

More Great Recipes:
Chocolate|Egg|Fall|Winter|Dessert

Reviews (4) Questions (0)

4 Comments

Author Comment
mamachef September 23, 2013
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 September 22, 2013
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. <br />It would be helpful to give the measurements by weight, next time.
 
Kelsey B. February 17, 2010
This is definitely a decadent treat, I love that you used brioche.
 
JennyK February 16, 2010
Sounds delicious!