Chocolate Brioche Bread Pudding

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#48759

serves/makes:

ready in:
1-2 hrs

ingredients

8 slices chocolate brioche
1/2 stick unsalted butter, softened
2 cups milk
3 ounces semisweet chocolate, cut into bits
3 ounces unsweetened chocolate, cut into bits
1 tablespoon vanilla extract
3 large eggs
2 egg yolks
1 cup sugar
lightly whipped cream (as an accompaniment)
OR
hot fudge sauce

directions

Butter a baking pan and preheat the oven to 350 degrees F. Spread the brioche slices with the butter and arrange the slices, buttered side down, in two layers in the baking pan.

In the saucepan, scald the milk, add both the semisweet and unsweetened chocolate, and stir until the chocolate is melted and the mixture is smooth. Stir in the vanilla.

In a bowl, combine the whole eggs and egg yolks with the sugar and whisk in the chocolate mixture, whisking until the sugar is dissolved. Ladle the mixture over the brioche and let stand, covered loosely, at room temperature for at least 1 hour or chilled overnight.

Put the baking pan in the larger pan, add enough hot water to the larger pan to reach halfway up the sides of the baking pan, and bake the pudding in the middle of the oven for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.

Serve the pudding warm with fudge sauce or whipped cream.