Fall

Brioche Chocolate Bread Pudding

by:
February 15, 2010
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
In This Recipe
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.

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