Chocolate Brioche Bread Pudding

25m
Prep Time
40m
Cook Time
1h 5m
Ready In

Recipe: #10716

October 12, 2013



"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"

Original is 8 servings
  • CARAMEL SAUCE

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.

0 Reviews

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