Brioche Chocolate Chunk Bread Pudding
A rich, creamy bread pudding made with brioche and dotted with semi-sweet chocolate chunks. One bite and you will agree this is the best Brioche Chocolate Chunk Bread Pudding…..EVER.
Note: Original recipe published on February 13, 2014 and updated with new photos/improved recipe on February 16, 2018.
I used to get take out bread pudding from a local specialty market. My husband and I would go there to get a buffet of take out food for the weekend and we always made a point of grabbing some individual desserts. I always ordered the bread pudding which came with a caramel sauce on the side. He used to look at me like I had six heads….”Bread. Pudding.” I know what he was thinking. So I went with it. Because, you see, if I ordered something he didn’t like……I didn’t have to share.
Over and over we went through the same routine and with every visit, I got the same scrunched up look. “Bread. Pudding. Ugh.” Yeah….okay. Then one day….something happened. I was horrified to hear the words, “Can I try it?” What? You want Bread.Pudding? I, reluctantly, handed over a forkful knowing full well my days of not sharing were immediately over with that bite. All this time….and it was over in an instant. This is now his favorite dessert and I’m glad he loves it. I really don’t mind sharing but I also liked having my little secret….the secret that bread pudding is like the food of the gods. This is what they ate all day long….and didn’t get fat and didn’t have to go to spin class or do the T25 workout.
If you don’t know bread pudding is….here’s a quick description:
Lightly toasted bread cubes….soaked in a sweet custard sauce and sprinkled with chocolate chunks that, when baked, melt perfectly into the creamy pudding. Take a bite….crunchy, creamy, sweet and…..pass out from the deliciousness. My version is super rich so you won’t mind sharing. Really, it’s a recipe you could make a lot of friends with.
I love to serve it warm from the oven with a healthy dollop of caramel sauce or a giant scoop of vanilla ice cream. But it’s great served at room temperature or straight from the fridge for an ultra indulgent breakfast treat. 🙂
You can use any firm white bread but this buttery homemade brioche or a fluffy challah bread just take this recipe to another level. Could be the butter. Maybe. But we have become such lovers of bread pudding I’ve been making it anyway I can. Like this Caramel Apple Bread Pudding has a fruit studded, walnut filled center that is just amazing…..and my favorite Pumpkin Bread Pudding is perfect for fall.
Brioche Chocolate Chunk Bread Pudding
- 6 1- inch thick slices brioche or challah bread
- 1 3/4 cups 2% milk
- 1 3/4 cup heavy cream
- 1 cup granulated sugar divided
- 1 tablespoon vanilla extract
- 6 large eggs
- 5 ounces semi-sweet chocolate chunks or chocolate chips
- Put the bread slices on a baking sheet and toast both sides under the broiler until golden brown. (Don't look away....they go from light golden to burned in an instant. Be alert!) Remove and let cool to room temperature.
- In a large saucepan, whisk together the milk, cream, 1/2 cup of the sugar and vanilla bean paste until combined and bring to a boil. Remove from the heat and let steep.
- In a medium bowl, whisk the eggs with the remaining sugar until light in color. Carefully, ladle some of the warm milk mixture into the eggs and whisk to combine. Continue adding ladles of the milk to the egg while whisking constantly until all the milk is combined with the eggs. Strain the mixture through a fine mesh sieve into a bowl and set aside.
- Preheat the oven to 300 degrees.
- Butter 6 large ramekins and set aside.
- Cut the bread into bite sized pieces and layer in the bottom of the ramekins. Top each with a few chocolate chunks and then add another layer of bread. Top with more chocolate and continue until all the bread and chocolate has been used. Press down lightly on each ramekin to make sure all the bread is firmly in place.
- Place the ramekins on a baking sheet and carefully ladle the egg mixture into each until it is approximately 1/4 inch from the top. Discard any remaining egg mixture.
- Bake the bread pudding for 40 minutes or until puffed up and the custard has set. Remove from the oven and allow to rest for 10-15 minutes. Serve immediately.
- Leftover bread pudding can be kept in an airtight container refrigerated for up to two days.
The bread pudding can be made up to 24 hours in advance and not baked. Cover the unbaked bread pudding with plastic wrap and refrigerate. Allow to come to room temperature prior to baking.