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