As had mentioned in my Pecan Honey Sticky Buns post, I planned on making a chocolate bread pudding with my brioche loaf. I started this recipe with the intentions of making Jill O’Connor’s Banana Bread Pudding. After letting the cut up brioche sit out for two days to get stale, the prepping began.
I realized her recipe did not have chocolate in the custard. So I added a couple of things to her recipe, semi sweet chocolate and kahlua. I cracked the 8 eggs, measured the cream, milk, kahlua, melted the chocolate and butter before I noticed I didn’t have a bowl large enough to whisk all the ingredients together. That’s when I took out two large bowls and had to divide the liquids to really make sure everything was whisked together well. Once that was done, I combined the bread and the chocolate mixture to let sit for an hour covered in the fridge. When the pudding was done baking, my apartment smelled like a chocolate factory! After letting it rest for ten minutes, I handed my sister a spoon, and we simultaneously dug right into the fluffy, buttery, chocolaty, (and a bunch of other ‘ey’s) Chocolate Brioche Bread Pudding…mmmmmmmm.
Chocolate Brioche Bread Pudding
1 loaf brioche (13 ounces) cut into 1 inch thick cubes, left out to dry and get stale, 2-3 days or you may toast cubes in oven and let cool
1 cup sugar
2 teaspoons ground cinnamon
8 large eggs
3 large egg yolks
1 teaspoon pure vanilla extract
2 cups heavy cream
1 cup milk
12 ounces of semisweet chocolate, melted and cooled to room temperature
1/4 cup kahlua
2 tablespoons cold butter, cut into bits
2 tablespoons cinnamon sugar
Preheat oven to 325 degrees F. Lightly butter a 9-by-13-inch rectangular or oval baking dish.
In a large bowl big enough to hold the custard and the bread, whisk together the whole eggs, egg yolks, sugar, and the vanilla. Whisk in cream, milk, and vanilla. Gradually whisk in melted and cooled chocolate and kahlua.
Pour the pudding mixture into the prepared dish, add the brioche and stir to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Remove the pudding from the refrigerator and dot with butter bits. Sprinkle with cinnamon sugar. Cover bread pudding with aluminum foil. Pierce a few holes in the foil to allow steam to escape. Bake for 20 minutes. Uncover the pudding and continue baking until it is puffed and golden and when a knife inserted into center comes out clean, 20 to 25 minutes. Let cool for 5 minutes. Cut the pudding into squares or spoon out filling. Serve warm with vanilla ice cream or whipped cream, if desired.