Chocolate Brioche Bread Pudding
I was recently cleaning out my freezer and found a loaf of Chocolate Brioche I made for my first ever blog post. Ah, memories. I decided to make something fabulous with it, so I put on my apron and got busy baking a chocolate-y chocolate brioche bread pudding. Easy peasy lemon squeezy. I looked up a couple of recipes and then decided I would create my own recipe. I wanted it to have a sugar-crunch top, and a smooth, soft, luscious chocolate interior. I thought I would serve it with a lightly sweetened whipped cream. Hey, maybe I would add a few strawberries as a garnish. I would name it Penelope, because it would be pretty and Penelope is a pretty name. Well, I failed. The flavor was a little off, and the texture was a little rubbery. I named her Bertha instead.
I cut up 14oz worth of the brioche
I toasted the pieces for about 20 minutes in a 300 degree F oven
I poured chocolate-y cream over the toasted brioche bits
Look how lovely that is… oh well.
- 7 cups (419 g) Chocolate Brioche pieces
- 2 cups (16 fl. oz.) Milk
- 1/2 cup (99 g) Granulated Sugar
- 4 TBS (56 g) Unsalted Butter
- 1/2 cup (99 g) Cocoa
- 2 tsp. Espresso Powder
- 2/3 cup (114 g) Semi Sweet Chocolate
- 1 cup (8 fl. oz.) Heavy Cream
- 4 Egg Yolks
- Preheat oven to 300 degrees F.
- Grease a 8 x 10 baking pan.
- Spread chocolate brioche pieces on a large cookie sheet and toast for 20 minutes.
- Transfer toasted brioche to baking pan, and spread out.
- In a large saucepan over medium heat, mix the milk, sugar, butter, cocoa, and espresso powder. Stir until butter has melted and sugar has dissolved.
- Pour milk mixture over brioche pieces. Let them soak.
- Put the semi sweet chocolate in a medium sized bowl.
- Heat the heavy cream in the empty saucepan until bubbles form around the sides. When ready, pour cream over semi sweet chocolate. Let sit for 1 minute.
- After minute is up, slowly stir chocolate/cream mixture for about 3 minutes, until it looks like hot cocoa. Set aside for a few minutes, then pour over brioche. Stir it up a little.
- Lightly beat the egg yolks then mix them in to the brioche mixture.
- Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
- Don't really make this recipe. It is not awful, but it is not great. I don't know what went wrong, but I will find out and take the Chocolate Brioche Bread Pudding back!
Yes, I am still going to eat it all
