Chocolate Brioche Bread Pudding
Recipe: #10716
October 12, 2013
Categories: Breakfast, Brunch Christmas, Fathers Day, Game/Sports Day, Oven Bake, Chocolate, more
"This is one killer bread pudding recipe, I used French bread instead brioch and it was still fantastic. Make sure that whatever bread you use it must be two days old"
Ingredients
- CARAMEL SAUCE
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Nutritional
- Serving Size: 1 (254.8 g)
- Calories 614.6
- Total Fat - 31.9 g
- Saturated Fat - 14.1 g
- Cholesterol - 149.1 mg
- Sodium - 360.8 mg
- Total Carbohydrate - 73.4 g
- Dietary Fiber - 2.6 g
- Sugars - 47.9 g
- Protein - 11.9 g
- Calcium - 247.1 mg
- Iron - 2.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Lightly grease a 13x9 inch pan.
Step 2
Preheat oven to 350F.
Step 3
In a large bowl, combine the bread cubes and mini chocolate chips. Spread into the pan; set aside.
Step 4
In a medium bowl, stir together 4 beaten eggs, 3 cups half and half cream, 1 cup well-packed brown sugar, cinnamon and salt. Slowly pour the mixture evenly over bread cubes and chocolate chips mixture in the pan. Press down lightly with a spatula or back of a spoon to moisten all of the bread. Sprinkle with chopped pecans.
Step 5
Bake uncovered for 45 minutes or until set in the center.
Step 6
Meanwhile for the caramel sauce; in a heavy saucepan combine 1/2 cup brown sugar, half and half cream, water and corn syrup; cook and stir until thickened and bubbly (mixture may appear curdled at first). Cook stirring 2 minutes more. Remove saucepan from heat. Stir in 2 tablespoons butter and vanilla until combined.
Step 7
Drizzle the hot caramel sauce over the hot bread pudding.
Step 8
Let cool in pan for around 30 minutes before servings.
Tips
No special items needed.