Chocolate Brioche Bread Pudding
Created by LilyInTheValley on October 12, 2013
- Servings: 8
- Prep Time: 25m
- Cook Time: 40m
- Recipe #10716
Ingredients
- 12 ounces brioche bread (cut into 1-inch cubes, about 9 cups, use 2-day old bread)
- 1 1/2 cups miniature semi-sweet chocolate chips
- 4 large eggs, beaten
- 3 cups half and half cream
- 1 cup brown sugar, well packed
- 3/4 to 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup chopped pecans
- CARAMEL SAUCE
- 1/2 cup brown sugar, well packed
- 1 tablespoon cornstarch
- 1/3 cup half and half cream
- 1/4 cup water
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1 teaspoon pure vanilla
How to Make
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Step 1: Lightly grease a 13x9 inch pan.
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Step 2: Preheat oven to 350F.
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Step 3: In a large bowl, combine the bread cubes and mini chocolate chips. Spread into the pan; set aside.
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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.
How to Make
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Step 5: Bake uncovered for 45 minutes or until set in the center.
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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.
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Step 7: Drizzle the hot caramel sauce over the hot bread pudding.
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Step 8: Let cool in pan for around 30 minutes before servings.